One of my favorite meals to pick up from our local grocery store is veggie sushi rolls. They’re so good! Our HEB has a sushi bar, and they always have vegan sushi roll packs made with cucumber, avocado, and carrots. YUM!
The other day, I was really hungry and craving vegetable sushi, so I grabbed a pack from our HEB grocery store. Then my husband came home and wanted some of mine, so we ended up going back to the store and picking up one for him (and another for me because I was so hungry!).
After that, I saw Chef AJ post a video about creating deconstructed vegan sushi bowls, and I was like, YES! I could totally do that. So, this is my version of a simple vegan sushi bowl!
I love to eat large portions, and the vegetable sushi packs at my grocery store aren’t usually big enough to fill me up (hence why I had to buy another one, LOL!).
But when you create your own deconstructed sushi bowls, you can make them as big as you want and fill them with all the toppings you want!
What is a deconstructed vegan sushi bowl?
It’s just the same ingredients you might find in a vegan sushi roll, but all thrown together in a bowl. So, really, it just becomes a grain & veggie bowl, but it tastes like vegan sushi!
But if you’re feeling creative and want to make veggie sushi rolls, you can learn how to do that here: Avocado Cucumber Sushi Rolls.
What ingredients go into a vegan sushi bowl?
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The sky is really the limit on what you want to put in your vegan sushi bowl. But here’s some suggestions and what I like:
- Brown rice (if you want to make it WFPB, or you can use sticky white rice)
- Cucumber
- Carrots
- Avocado
- Edamame
- Green Onions
- Jalapeno (if you like spicy)
- Nori Sheet (sliced in strips or torn into pieces)
- Pickled Ginger
- Sesame Seeds
- Low-sodium soy sauce
- Wasabi
- Date Lady Sweet Chili Sauce – Use SPBK10 to get 10% off your Date Lady Order!
Sushi bowls are great for creating a “bowl bar,” which is good for picky eaters because everyone can choose their own toppings.
This would also be a great idea for a party!
How to Make WFPB Sushi Rice
Sushi rice is traditionally white sticky rice and if you prefer that go for it. But I prefer using brown rice because of the higher fiber & nutrients and is whole food plant-based. I also feel like it really does keep me full longer.
For a little stickier brown rice, look for jasmine brown rice. But any brown rice you have will do fine for these sushi bowls, since they don’t have to stick together like when making rolls.
Sushi rice is also made with rice vinegar! It really adds great flavor to your sushi. You’ll want to look for UNSEASONED rice vinegar so you don’t get a lot of added sodium. After cooking your brown rice, mix in some rice vinegar. I use about 2-3 tablespoons per 4 cups of brown rice, but you can use more or less.
More Whole Food Plant Based Recipes You Might Like
- Avocado Cucumber Sushi Rolls
- Thai Red Curry with Tofu
- Crispy Baked Veggie Spring Rolls
- Creamy Vegan Sour Cream Chicken Enchiladas Verde
- 5-Minute Vegan Banana Bread Mug Cake
- The BEST Vegan Mac and Cheese Recipe (WFPB, Oil Free, Low Fat)
Simple Vegan Sushi Bowls
Ingredients
- 2 cups brown rice, dry I prefer brown jasmine because it's a little stickier
- 2-3 3/4 cups water depends on Instant Pot or Stove Top instructions
- 1/4 cup rice vinegar unseasoned
- 1 cup frozen edamame
- 2 avocados diced
- 1 medium carrot
- 1 medium cucumber diced
- 1/4 cup green onions chopped
- 1 jalapeno diced (optional, if you like spice)
- 1-2 sheets nori thinly sliced or crumpled into pieces
Optional Toppings
- low sodium soy sauce
- black or white sesame seeds
- pickled ginger
- wasabi
- Date Lady Sweet Chili Sauce use code SPBK10 to get 10% off!
Instructions
- Rinse brown rice in a fine mesh sieve. INSTANT POT: Combine the rinsed brown rice, 2 cups water, & 1/4 cup rice vinegar in an Instant Pot. Seal and cook on high pressure for 4 minutes, then let natural release for 10 minutes.STOVE TOP: Combine the rinsed brown rice, 3 3/4 cups water, and 1/4 cup rice vinegar in a Iarge pot. Bring to a boil, then cover and let simmer on low for 40-50 minutes until all liquid is absorbed. Don't peak until at least 40 minutes. Fluff with a fork when done.
- Cook the frozen edamame according to the package. You can steam in the microwave or boil in water on the stove for 3-4 minutes. Drain & set aside.
- Dice the cucumber and avocado. Chop the green onions.
- Peel & shred the carrot. You can do this in a food processor with a shredding blade or if you don't have a food processor, use a vegetable peeler to create peeled shreds. Alternatively, you can buy the carrots pre-shredded (about 1 cup).
- Chop the jalapeno (including seeds), if using.
- Using a sharp knife (and a DRY cutting board), slice the nori sheet(s) into small strips. Alternatively, you can tear into small pieces.
- Divide the rice between 4 bowls and top with edamame, cucumber, avocado, shredded carrots, green onions, jalapeno (if using), and nori strips. Sprinkle with low sodium soy sauce and sesame seeds. Serve with pickled ginger & wasabi. Enjoy!
- You can also create a sushi bar and let everyone choose their own toppings!
- Pro tip for wasabi: Whisk a small dollop of wasabi into your soy sauce then pour over your sushi bowl.
Notes
Nutrition
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