This easy vegan deconstructed sushi bowl is packed with veggies and topped with an oil-free sweet soy sauce dressing. It’s a healthy, customizable, and a great way to eat a rainbow of vegetables.
What brings the bowl together are the flavor and texture combinations. Avocado for creaminess, rice for bulk, fresh veggies for crunch, pickled radishes for tanginess, and a salty vegan sushi sauce to add umami along with a slight sweetness.
The nori sheets are what really make this dish taste like sushi. If you can’t find them, it still tastes just as delicious without them. The red cabbage is nutrient-rich, and it adds a pop of color to the veggie sushi bowl. Adding cruciferous veggies is just a nice way to vary the vegetables in our diet.
If you love avocado sushi rolls, this is a nice alternative with loads of vegetables for a healthy meal. So whether you're vegan or vegetarian, you can still enjoy a sushi bowl without the fish.
Ideas for sushi bowls
Make the recipe for the vegan sushi bowl or change it up with different vegetables or sauces.
Grain or Pseudograin - Use short-grain white rice, quinoa, brown rice, or cauliflower rice.
Sushi Fillings - Try cucumbers, carrots, avocado, edamame, oil-free marinated tofu, crispy oil-free baked tofu, cooked sweet potatoes, marinated mushrooms (marinate in tamari then sauté), shredded red or green cabbage, or fresh mango.
Toppings - Add sesame seeds, toasted sesame seeds, pickled ginger, pickled radishes, pickled red onions, wasabi, crumbled nori, sliced green onions, or microgreens.
Storing for meal prep
The rice, edamame, and veggies can be prepped and stored together in the refrigerator in an air-tight container for 4-5 days. Or store everything separately and assemble it when ready to eat.
Store the pickled radishes, nori, sesame seeds, and sauce individually and separately from the rest of the components. Add the avocado when you're ready to eat. I do think the sushi rice bowl tastes better if you add the sauce right before you eat (but just a personal preference).
- The carrots can be cut any way you prefer, I just like the look of carrot ribbons. Cutting them into match sticks works well too.
- You can find edamame in the freezer section at the grocery store. They come in “shelled” or “in pods”.
- I prefer shelled for this recipe, but sometimes they can be difficult to find. The “in pods” 16-ounce package produces about 8 ounces once shelled, they also make a great snack.
- A Microplane works great for grating ginger.
How to peel a carrot into ribbons
- Rinse and dry the carrots.
- Peel the outer skin and trim off the root end.
- Lay the carrot flat on a cutting board.
- Then use a vegetable peeler to peel thin strips lengthways, just like you’re peeling the outer skin off.
- Then rotate the carrot (if needed) and repeat until the carrot is too thin to peel.
- Use the leftover bits as a snack, in vegetable broth, compost, or give them to your dog (mine love carrots).
How to shred red cabbage
- Rinse the cabbage and pat dry.
- Peel off and discard any wilted outer leaves.
- Quarter the whole cabbage by cutting it in half, then half those halves.
- Place the core side down on a cutting board, and cut out the core.
- Keeping the cut flat side of the cabbage on the cutting board. Using a knife, slice the cabbage into thin strips. A mandolin also works great.
- Vegan Taco Bowl
- Burrito Bowl
- Chickpea Vegetable Rice Bowl
- Roasted Sweet Potato Bowl
- Butternut Squash Buddha Bowl
- Peanut Tempeh Bowl
- Vegan Peanut Noodles
I hope you enjoy this deconstructed sushi bowl! If you like the recipe feel free to rate it and leave a comment.
Originally posted on November 5, 2018, updated on February 24, 2021.Print
This easy deconstructed sushi bowl is packed with veggies and topped with an oil-free sweet soy sauce dressing. It’s a healthy, customizable, and a great way to eat a rainbow of vegetables.
- 1 cup uncooked brown rice
- 8 oz shelled edamame (frozen)
- ¼ of a head of red cabbage (shredded)
- 2 carrots peeled into ribbons or sliced into matchsticks
- 1 medium cucumber (diced)
- 1 avocado (deseeded and diced)
- 1 tablespoon sesame seeds (for serving)
- 4 snack size nori seaweed sheets crumbled or 1 (8 x 8 inch) sheet (optional)
- pickled radishes (optional)
- Cook the brown rice according to the instructions on the bag, once done let it cool.
- Cook the edamame according to the instructions on the package, once done let it cool, and set it aside.
- In a small bowl or jar with a lid, mix the soy sauce, maple syrup, rice vinegar, garlic powder, and fresh ginger until combined.
- When the rice is done let it cool, then divide into bowls along with the edamame, and vegetables.
- If you are consuming now, add the avocado, sesame seeds, nori sheets (if using), and pickled radishes. If not, add them in later.
- Stir or shake the sauce before adding it to the sushi bowl.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Keywords: vegan sushi power bowl, deconstructed sushi bowl, vegan sushi bowl