This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

This vegan sushi bowl is packed with veggies and topped with an oil-free sweet soy sauce dressing. If you love avocado sushi rolls, this is a nice alternative with loads of vegetables for a healthy meal.

vegan sushi bowl with vegetables in a bowl

I’ve added quick-pickled radishes for a nice tangy crunch and the nori sheets are what really makes this dish taste like sushi. If you can’t find them, it still tastes just as delicious without them. Red cabbage is nutrient-rich, and it adds a pop of color. Adding the cruciferous veggie is just a nice way to vary the vegetables in our diet.

sweet soy sauce dressing in a glass bowl

How to Store

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 when ready to eat.

If meal prepping for a few days out store the pickled radishes, nori, sesame seeds, and sauce individually and separate from the rest of the components. Add the avocado when ready to eat. The pickled radishes do fine if it's just one night, but I do think the sushi bowl tastes better if you add the sauce right before you eat (but just a personal preference).

Tips For This Vegan Sushi Bowl Recipe

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 (they love carrots).

How to Shred 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, cut out the core.
Keeping the cut flat side of the cabbage on the cutting board, using a knife slice into thin strips. A mandolin also works great.

More Nourishing Recipes

I hope you enjoy this deconstructed sushi bowl!

Originally posted on November 5, 2018, updated on February 24, 2021.

Vegan Sushi Bowl

★★★★★

5 from 1 reviews

Author: Allie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 1x
Diet: Vegan

Print Recipe

Description

Vegan sushi bowl packed with veggies, brown rice, avocado, and topped with an oil-free sweet soy sauce dressing.

Ingredients

Scale

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)

DRESSING

¼ cup (60 ml) tamari (or soy sauce)
2 tablespoons maple syrup
2 teaspoon rice vinegar
¼ teaspoon garlic powder
1 teaspoon fresh grated ginger, or ¼ teaspoon ground ginger

Instructions

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.