What’s better than vegan sushi? VEGAN SUSHI BOWLS!!?
Why? Because any food in a bowl is easy to eat and so tasty, but this super easy vegan sushi bowl is topped with creamy avocado, spicy wasabi mayo, and vegan furikake flakes for a flavorful kick that will give your local sushi master a run for his money. Also, no rolling required. Are you with me!?
The best part about this vegan sushi bowl is that you can top it with whatever ingredients you want. I love carrots, peppers, cucumbers, and bean sprouts on mine, but feel free to add in pickled cabbage, grilled eggplants, or even soy glazed tofu! The possibilities are endless.
Now the base of any good sushi is a well seasoned rice. Specifically, a short grain glutinous rice, such as traditional shari (sushi rice) or Cal. Rose rice. This is important because the rice needs to have the perfect amount of starch to bind together and absorb the seasonings.
Since we are ditching the “360 nori approach”, let’s ensure we get that salty ocean-y flavor in every bite with furikake, a Japanese condiment consisting of nori strips, sesame seeds, sugar, and other seasonings. Buyer beware – it’s important to read the ingredients closely as some Furikake blends have bonito or katsuobushi (dried fish flakes) and/or other seafood. I love this brand of furikake because it’s totally vegan and easy to get on Amazon.
And if you like that oceanic seaweed flavor, go all in with some handy pieces of nori on the side, which are perfect for impromptu hand rolls. I personally love these roasted seaweed snacks that are great low carb snacks for when you’re craving something salty.
And finally, you can finish your bowl off with freshly chopped scallions, a generous helping of furikake, a side of soy sauce and wasabi, and a nice drizzle of creamy wasabi mayo. Just use your favorite vegan mayo and as much prepared wasabi as you can handle for the extra kick that ties the whole bowl together.
I love this dish. It’s healthy, filling, and chokh full of flavor.
Best of all, it’s a blank canvas. Top it with whatever veggies you have laying around (great to clean out the fridge). Add some tofu or tempeh for a protein packed punch. And drizzle on all of the spicy mayo, sriracha, or sesame dressing your little heart desires. You. Do. You. 🙌
- 2 cups Sushi Rice
- 2 cups Water
- ⅓ cup Rice Vinegar
- 1 ½ tbsp. Sugar
- 1 ½ tsp. Salt
- 2 tbsp. Furikake (make sure it's the vegan kind)
- ½ cup Vegan Mayo
- 3 tsp. Prepared Wasabi (or to taste)
- 3 tbsp. Water
- Carrots, shredded
- Cucumbers, julienned
- Bell Pepper, chopped
- Bean Sprouts
- Green Onions
- Any other toppings of your choice
- Wash your rice under cold water until the water runs clear, then place the rice in a rice cooker with 2 cups of water and set to ‘cook.’
- Meanwhile, place the vinegar in a microwave safe bowl and heat for 20-30 seconds until warm; add the salt and sugar and stir to dissolve.
- When the rice is cooked, transfer it to a large mixing bowl and let cool for 10 minutes; while the rice is still warm to the touch, fold in the vinegar seasoning, and let the rice cool completely. Don’t worry if the rice looks a little wet - it will absorb the seasoning soon enough.
- Once the rice is cool, fold in the Furikake gently, taking care not to mash the nori turning your rice green.
- Place your mayonnaise, wasabi, and water in a bowl or shaker bottle, and mix well.
- Alternatively omit the wasabi and replace for Sriracha, as per your taste.
- Wash and chop your veggies, and put them aside. Wait to cut your avocado till the last moment, to prevent browning.
- Place a generous mound of seasoned rice in the center of your bowl, placing the vegetables around the rice as you wish.
- Top with chopped scallions, additional Furikake and a generous amount of wasabi mayo, and enjoy with roasted seaweed snacks on the side.