All the flavors and textures of a good sushi roll, in a simple, satisfying bowl! Vegan sushi bowls are so nourishing and come together super fast, the perfect dinner for your busiest nights of the week.
My favorite food to eat out on date nights with Joe is definitely sushi. Maybe it’s the Asian in me, but there’s something about the flavors and textures of a good sushi roll that never disappoint.
Going out for sushi always feels extra fun and special since we eat at home 95% of the time. Making sushi rolls at home can be a whole thing, though. It’s more of a weekend project, ya know? And it would most definitely not be happening on a busy weeknight.
We’re all busy, and this time of year especially, probably exhausted at the end of a long, freezing day. Which is why we’re making vegan sushi bowls! A way to enjoy all those bomb sushi flavors and textures, without the hassle/mess of chopping, rolling and slicing.
Ingredients for vegan sushi bowls
- Brown rice or quinoa: rice or quinoa is a great hearty, satisfying base for the bowl.
- Edamame: I love using frozen edamame because it’s convenient and super easy to just heat up in the microwave. It’s a great source of plant-based protein and has great texture.
- Cucumber: cucumber gives super crunchy texture.
- Radish: radish also adds great texture to the sushi bowls.
- Green onion: green onion gives a bit of bite.
- Sauerkraut: sauerkraut replaces pickled ginger, and is super crunchy.
- Avocado: avocado adds some richness and healthy fats.
- Sesame seeds: a sprinkle of sesame seeds is mostly for aesthetics, but also tastes great with all the other flavors.
- Dulse flakes: dulse flakes give that ocean-y flavor, and they’re a great source of iodine.
- Liquid aminos + chili sauce: a drizzle of liquid aminos (salty like soy sauce) and some hot chili sauce on top is the perfect finish to the vegan sushi bowls.
Tips for making a vegan sushi bowl
- Customize based on your favorite flavors and textures. One of my favorite things about these vegan sushi bowls is that they’re really easy to change up depending on what you’ve got in the fridge. Instead of edamame, you could use some baked tofu or tempeh. Instead of radish, you could use carrots or red cabbage, and instead of sauerkraut, add some kimchi.
These vegan sushi bowls are a really simple and quick option for dinner on your busiest days, full of a variety of flavors, textures and nourishing, healthy whole foods. We paired ours with a big green salad and it was so legit. All the sushi flavors I love thrown in one simple, satisfying bowl.
Xo,
Sara
Vegan Sushi Bowls
Ingredients
- 2 cups cooked brown rice or quinoa
- 1 cup edamame – I get frozen and heat it up in the microwave for 2-3 minutes
- 1 cucumber, slicd
- 1 cup radishes, sliced, or chopped red cabbage
- 1/2 cup chopped green onion
- 1/4 cup sauerkraut
- 1/2 avocado
- 2 tsp sesame seeds
- 2 tsp dulse flakes
- Liquid aminos + sriracha or garlic chile paste to drizzle over
Instructions
- To start the sushi bowls, split the rice in half and spread in the bottom of each bowl.
- Divide the remaining ingredients in half and top each bowl with edamame, sliced cucumber, radish, green onion, and sauerkraut.
- Sprinkle with sesame seeds, and dulse flakes, and drizzle on liquid aminos and hot sauce of your choice.
