Easy Vegan Sushi Bowl Recipe
This vegan sushi bowl is everything you love about sushi, served up in a bowl and topped with hot cashew mayo. All these sushi bowls are here to satisfy any sushi craving that might come your way. If you do not feel as take-out or creating your own rolls, then throw all your favorite sushi ingredients in a bowl and call it a day!
Servings: 4 Serves
Calories: 464kcal
Ingredients
- 1 batch Hot cashew mayo
- 2 cups cooked brown or white rice 1/2 cup per bowl
- 2 cups cooked shelled edamame (1/2 cup per bowl)
- 2 cups peeled and cubed sweet potato 1/2 cup per tbsp
- 1 cup julienned or grated carrot 1/4 cup per bowl
- 1 cup diced cucumber 1/4 cup per bowl
- 1 ripe avocado diced (1/4 per bowl)
- 8 tablespoons crumbled nori sheets or roasted seaweed snacks 2 tbsp per bowl
- 4 tablespoons sesame seeds 1 tablespoon per bowl
- Finely chopped green onion for instance, optional
- Dash of soy sauce for topping, optional
Instructions
- To create the spicy vegan mayo, blend all ingredients until creamy and smooth. See detailed directions and ideas for spicy mayo here.
- Peel and cube the sweet potato and boil or steam until fork tender. Cook the rice and edamame in accordance with package instructions.
- Grate or julienne the carrot and then dice the avocado and cucumber.
- Assemble the bowls by starting with a scoop of rice and organizing the remaining ingredients at the top.
- Garnish with sesame seeds and green onion, garnish with all the spicy mayo and soy sauce, if using and love.
Notes
Alternative Sauces: As opposed to the cashew Hot mayo, you can simply add some sriracha to vegan mayonnaise for a fast and effortless sauce choice. Plain soy sauce is just fine also or attempt a bit of wasabi or wasabi powder mixed into soy sauce.
Measuring: The bowl ingredients are approximate, there's no need to be precise!
Storage: If prepping in advance, leave the avocado off Until functioning and if possible, keep the mayo separately. The rice and Veggies can be assembled in complex and stored up to 3 days.