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This vegan sushi bowl recipe is gluten free, healthy, and also easy to make! In addition, it is loaded with fresh veggies, customizable, and made with sweet potatoes.
Making these deconstructed sushi bowls are an easy way to have the sushi taste without going through the trouble to roll them. If you are a fan of Asian inspired bowls, you can also try my vegan poke bowl or vegan noodle bowl recipes.
If you are craving sushi and you don't mind taking the time to roll them, you can also try my sweet potato sushi roll recipe. It's a lot simpler to make than you think and also budget friendly!
But, before we jump into the recipe, let's talk about how you can customize it and learn some tips.
How to make Vegan Sushi Bowl
Sushi rice is sticky and it is also different than regular rice so I don't recommend using long grain rice instead. You can try to use short grain rice or brown rice but make sure to cook it until it's sticky.
Roasted nori sheet or seaweed
I love adding strips of roasted nori sheets or seaweed because it gives the flavor of sushi without rolling them. You can also add more if you like that taste.
It works great in this recipe and also gives a little sweetness! We will roast sweet potato cubes so you will add a little oil and salt.
We'll be adding a combination of cucumbers, spring onions, and carrots but feel free to use your favorite veggies. You can use edamame, bell peppers, or any other veggies you like.
Avocado makes this vegetarian sushi bowl very creamy and also delicious! But make sure the avocado is ripe and slice them thin.
Rice vinegar & Maple syrup
We will be adding rice vinegar and maple syrup to the rice because it gives that sushi rice taste. You can taste it and then adjust it to your liking.
You can top this dish with sushi ginger, sesame seeds, tamari (sub for soy sauce if not gluten free), and dulse granules. I love drizzling my homemade vegan sriracha mayo on top for extra flavor!
How to make it
- If you are making the vegan sriracha mayo, follow the steps in the recipe and set it aside.
- You will start by preheating the oven to 400 F and then peel and cut the sweet potato into cubes. Place the cubes on a parchment paper lined baking sheet and then drizzle oil and salt, bake for 25 to 30 minutes until golden brown.
- In the meantime, rinse the rice and add it to a saucepan with water and then cook for 20 minutes. After the time is up, you can turn off the heat and let it sit covered for 10 minutes before adding the rice vinegar, maple syrup, salt and fluffing it.
- Divide the rice into two bowls, add the sweet potatoes, nori sheet strips, veggies, avocado slices and then top with sushi ginger, dulse granules, sesame seeds and tamari. Drizzle sriracha mayo and the mix well, enjoy!
Tips & Variations
- Instead of roasted sweet potato, you can add baked tofu.
- You can easily change up the veggies and use your favorite ones. You can add grated radishes, bell peppers, edamame or any other veggies.
- If you want to make this soy free, use coconut aminos instead of tamari.
- Make sure to cut the veggies as thin as possible, you can use a peeler to make ribbons for this.
- Mix well before eating so you will get a great bite every time.
Sauce Options for this vegan sushi bowl
- Try adding vegan teriyaki sauce for a flavor change
- For a fusion bowl, you can add vegan chipotle mayo
- If you are a fan of garlic, play around with adding vegan garlic aioli
How to store it
I don't recommend storing it with all the ingredients mixed because it will get soggy. You can make the rice and sweet potatoes ahead of time which should last 3 to 4 days and then add the veggies, toppings, and sauce before eating.
This homemade vegan sushi bowl is healthy and filling. It's also:
- Gluten free
- Loaded with raw vegetables
- Also so delicious!
More Asian inspired plant based recipes to try
- VEGAN PAD THAI (EASY & HEALTHY)
- THAI PEANUT NOODLES (VEGAN & EASY)
- VEGAN TERIYAKI NOODLES
- LO MEIN RECIPE (VEGAN & EASY)
- GARLIC SESAME NOODLES
- VEGAN SPRING ROLLS
- VEGAN NOODLE BOWL
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan sushi bowl recipe is gluten free, healthy, and easy to make! They are loaded with fresh veggies, customizable and made with sweet potatoes.
- 1 cup uncooked white sushi rice (rinsed well, sub for short-grain white rice)
- 1 ½ cups water
- 2 tablespoon rice vinegar
- 1 teaspoon salt
- 1 tablespoon maple syrup
Roasted Sweet Potato
- 1 large sweet potato (peeled, cut into cubes)
- 1 tablespoon avocado oil (sub for olive oil)
- ¼ teaspoon salt
Rest of the ingredients
- 1 large or 2 small cucumbers (sliced very thin)
- 1 avocado (sliced very thin)
- 1 medium carrot (sliced very thin)
- 2 green onions (sliced very thin)
- 2 sheets of roasted nori sheets or seaweed (cut into strips)
- 2 tablespoon sesame seeds
- 2 tablespoon tamari (sub for soy sauce if not gluten free)
- Dulse granules for topping (optional)
- 2 servings of vegan sriracha mayo (optional but recommended)
- If you are making the vegan sriracha mayo, follow the recipe and set it aside.
- Preheat the oven to 400 F and place the sweet potato cubes on a parchment paper lined baking sheet. Drizzle oil and salt, mix around, and bake for 25 to 30 minutes until golden brown.
- While the sweet potatoes are roasting, cook the sushi rice by placing it in a medium saucepan with water on high heat. Bring it to a boil, lower the heat to low, and simmer covered for 20 minutes. Let it sit for 10 minutes before uncovering. Add rice vinegar, maple syrup, 1 teaspoon sea salt into the rice and mix well.
- Divide the rice into two bowls, add the sweet potatoes, nori sheet strips, veggies, avocado slices, and top with sushi ginger, dulse granules, sesame seeds, and tamari.
- Drizzle sriracha mayo and the mix well.
Instead of roasted sweet potato, you can add baked tofu.
Change up the veggies and use your favorite ones. You can add grated radishes, bell peppers, edamame, or any other veggies.
Make this soy free by using coconut aminos instead of tamari.
Make sure to cut the veggies as thin as possible, you can use a peeler to make ribbons.
Mix well before eating so you will get a great bite every time.
- Serving Size: 2
- Calories: 774
- Sugar: 14.4g
- Sodium: 1470.4mg
- Fat: 27.6g
- Trans Fat: 0g
- Carbohydrates: 120g
- Fiber: 9.7g
- Protein: 14.5g
- Cholesterol: 0mg
Keywords: sushi bowl, vegetarian sushi bowl, deconstructed sushi bowl