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Vegan deconstructed sushi bowl with vegetables in a bowl.

Deconstructed Sushi Bowl (Vegan)

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5 from 2 reviews

  • Author: Allie
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan


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 or spicy pickled red onions (optional)


  • ¼ cup (60 ml) tamari (or low-sodium soy sauce)
  • 2 tablespoons maple syrup
  • 2 teaspoon rice vinegar
  • ¼ teaspoon garlic powder
  • 1 teaspoon fresh grated ginger, or 1/4 teaspoon ground ginger


  1. Cook the brown rice according to the instructions on the bag, once done let it cool.
  2. Cook the edamame according to the instructions on the package, once done let it cool, and set it aside.
  3. In a small bowl or jar with a lid, mix the soy sauce, maple syrup, rice vinegar, garlic powder, and fresh ginger until combined.
  4. When the rice is done let it cool, then divide into bowls along with the edamame, and vegetables.
  5. If you are consuming now, add the avocado, sesame seeds, nori sheets (if using), and pickled radishes. If not, add them in later.
  6. 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