Easy vegan sushi bowls

This vegan sushi bowl recipe is delicious, quick to make and no sushi rolling skills are required.

This version of sushi bowl is the perfect quick lunch or dish to prepare for friends. Each bowl can be modified to suit the needs of the guest. So if you are preparing for vegans and non-vegans you can just mix up the toppings.

It couldn't be easier just make some rice, layer with toppings and drizzle over your spicy mayonnaise.

Homemade vegan sushi bowls are the perfect antidote to picking up sushi at your local sushi joint. Much cheaper too. Plus the elimination of rolling means you get a great taste with less effort. You can also experiment with an unlimited variety of toppings and flavourings, whatever suits your tastebuds.

For my version of the vegan sushi bowl, I started off with a base of sushi rice which is made with a simple base of sushi rice, rice vinegar, sugar and salt. I topped it with a selection of delicious veggies - edamame beans which provide a great hit of protein, fried mushrooms, pickled vegetables and when I want to mix it up, I also add some beansprouts and creamy avocado slices.

What really makes this vegan sushi bowl though is the mix of homemade mayonnaise and sriracha which adds depth of flavour and spiciness to this rice dish. Of course, if you aren't a fan of spicy flavours you can just omit the sriracha or reduce the amount.

Vegan Sushi Bowl

Ingredients

For the pickled veg

1/4 of a cucumber, sliced
1 carrot, sliced into ribbons with a vegetable peeler
2 tbsp rice vinegar
1/4 tsp salt

For the sushi rice

1 cup sushi rice, rinsed until the water runs clear
1 1/2 cup water
4 tsp rice vinegar
4 tsp sugar
1/2 tsp salt

For the edamame beans

1 cup edamame beans
1 1/2 teaspoons soy sauce

For the mushrooms

1 tbsp sesame oil
2 tsp soy sauce
2 cups mushrooms, sliced
1 sheet of sushi nori, cut into 1/2 inch-wide strips

For serving

4 tbsp vegan mayonnaise
3 tsp Sriracha
1 scallion, thinly sliced on the diagonal
Sesame seeds for garnish

Step 1 : Make the pickled veg

• Toss together the cucumber, carrot and rice vinegar and season; set aside while you make the rice.

Step 2: Make the rice

• Stir together the rice and water and place over medium heat.
• Bring it to a boil, then reduce the heat to low.
• Cover and cook for 15 minutes or until all the water is absorbed.
• While the rice is cooking, stir together the rice vinegar, sugar and salt in a bowl.
• Once rice is cooked add the vinegar mixture over and stir.

Step 3: Prepare the edamame beans

• Fill a pan with water and set to boil.
• Add the edamame beans and cook for 3 minutes.
• Drain, coat in the soy sauce and set aside.

Step 4: Make the mushrooms

• Add the oil and soy sauce to a hot skillet pan.
• Add the mushrooms and nori and cook for 3-5 minutes, until the mushrooms are softened.
• Set aside.

Step 5: Compile your bowl

• Now let’s put it together. Combine the mayo and Sriracha to make a DELISH spicy mayo.
• Place sushi rice in a bowl, add small piles of the pickled veg, edamames and mushrooms.
• Drizzle over the spicy Mayo and top with sesame seeds.

FAQs

Are sushi bowls healthy? They can be, depending on what toppings you use. Skip the mayo and add more vegetables to make it easier.

How do I store this? Everything but the rice can be stored in airtight containers in the fridge. Pickled vegetables will keep for up to 5 days and the mushrooms and edamame will keep for 2 days. Don't reheat rice though or store extra rice as it's unsafe.

What toppings can I add?

• Carrots, cucumbers, capsicum, beansprouts and avocado all work well.
• Pickled sushi ginger
• Sesame seeds
• Wasabe
• Seaweed
• Beansprouts
• Sugarsnap peas

What rice can I use? I use sushi rice but you can also try it with jasmine rice, brown rice and even black or red rice.

Yield: Serves 2

Easy vegan California roll sushi bowls

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This deconstructed version of a sushi roll is delicious, quick to make and no sushi rolling skills are required.

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Ingredients

For the pickled veg

• 1/4 of a cucumber, sliced 1 carrot, sliced into ribbons with a vegetable peeler 2 tbsp rice vinegar 1/4 tsp salt

For the sushi rice

• 1 cup sushi rice, rinsed until the water runs clear 1 1/2 cup water 4 tsp rice vinegar 4 tsp sugar 1/2 tsp salt

For the edamame beans

• 1 cup edamame beans 1 1/2 teaspoons soy sauce

For the mushrooms

• 1 tbsp sesame oil 2 tsp soy sauce 2 cups mushrooms, sliced 1 sheet of sushi nori, cut into 1/2 inch-wide strips

For serving

• 4 tbsp vegan mayonnaise 3 tsp Sriracha 1 scallion, thinly sliced on the diagonal Sesame seeds for garnish

Instructions

Step 1 : Make the pickled veg

• Toss together the cucumber, carrot and rice vinegar and season; set aside while you make the rice.

Step 2: Make the rice

• Stir together the rice and water and place over medium heat.
• Bring it to a boil, then reduce the heat to low.
• Cover and cook for 15 minutes or until all the water is absorbed.
• While the rice is cooking, stir together the rice vinegar, sugar and salt in a bowl.
• Once rice is cooked add the vinegar mixture over and stir.

Step 3: Prepare the edamame beans

• Fill a pan with water and set to boil.
• Add the edamame beans and cook for 3 minutes.
• Drain, coat in the soy sauce and set aside.

Step 4: Make the mushrooms

• Add the oil and soy sauce to a hot skillet pan.
• Add the mushrooms and nori and cook for 3-5 minutes, until the mushrooms are softened.
• Set aside.

Step 5: Compile your bowl

• Now let’s put it together. Combine the mayo and Sriracha to make a DELISH spicy mayo.
• Place sushi rice in a bowl, add small piles of the pickled veg, edamames and mushrooms.
• Drizzle over the spicy Mayo and top with sesame seeds.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 794Total Fat 43gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 33gCholesterol 9mgSodium 2161mgCarbohydrates 86gFiber 14gSugar 27gProtein 23g