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Sushi Bowl

This easy vegan sushi bowl takes the guesswork out of homemade sushi but doesn’t skip the flavor! Fresh vegetables, nori sheets, tofu, and spicy mayo are piled on top of sushi rice in this easy-to-prepare and healthy dish. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 servings
Calories: 582 kcal
Course: Lunch , Dinner
Cuisine: Asian

Ingredients

  • 1 cup of sushi rice
  • 1 cup of water
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of sugar
  • ½ teaspoon of salt
  • 1 cup of shredded carrot
  • 1 cup of thinly sliced cucumber
  • ½ cup of thinly sliced green onions
  • Diced tofu, raw or fried (optional)
  • 1 avocado, sliced (optional)
  • sesame seeds for garnish (optional)
  • Nori strips, for garnish (optional)
For the optional sauce:
  • 3 tablespoons of vegan mayonnaise
  • 2 tablespoons of sriracha
  • 1 tablespoon of soy sauce

Instructions

    Cup of Yum
  1. Wash the rice thoroughly for 1 minute in a fine mesh colander. Rinse until the water runs clear and allow it to drain for 1 minute.
  2. Add 1 cup of water to a small pot and bring it to a boil. Add the rice, cover with the lid, and reduce the heat to a simmer. Cook undisturbed for 15 minutes. Do not uncover, turn off the heat and allow it to sit aside covered for 10 minutes.
  3. In a small jar or bowl, mix the rice vinegar, sugar, and salt. Mix until the sugar has completely dissolved.
  4. Once the rice is ready and has rested for 10 minutes, uncover and add half of the vinegar mixture. Very gently mix and add the remaining vinegar mixture. Try not to be aggressive while mixing. Sushi rice is delicate and could become mushy instead of sticky.
  5. Allow it to sit uncovered for 5 minutes before serving.
  6. To assemble the sushi bowls, distribute the rice evenly in bowls. Top with the carrots, cucumbers, green onions, and optional ingredients if using.
  7. Optionally make the sauce. In a small jar, mix the vegan mayo, sriracha, and soy sauce. Mix well and drizzle the over the bowl. ‘

Notes

  • baking sheet
  • Use the right rice: For the best results, opt for Japanese-style short-grain white rice, AKA sushi rice. Short-grain brown rice will work as a substitute, although the texture may not be as fluffy or sticky.
  • Let the rice cool: Give the rice time to cool to room temperature before adding it to the bowls or else it may cook the raw vegetables. To help it cool down fast, spread the seasoned rice on a baking sheet and place it in the freezer for about 10 minutes.
  • Buy pre-shredded carrots: You can save a few minutes by buying pre-shredded carrots instead of grating them yourself.
  • Want to skip the spicy vegan mayo? Simply drizzle the sushi bowls with soy sauce and sriracha instead.

Nutrition Information

Calories 582kcal (29%) Carbohydrates 100g (33%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 1497mg (62%) Potassium 966mg (28%) Fiber 12g (48%) Sugar 12g (24%) Vitamin A 11157IU (223%) Vitamin C 30mg (33%) Calcium 88mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 582

% Daily Value*

Calories 582kcal 29%
Carbohydrates 100g 33%
Protein 11g 22%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 1497mg 62%
Potassium 966mg 21%
Fiber 12g 48%
Sugar 12g 24%
Vitamin A 11157IU 223%
Vitamin C 30mg 33%
Calcium 88mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.