Vegan sushi bowls on a white tablecloth with chopsticks

Vegan sushi bowls

Name: Vegan sushi bowls
Total time: 50 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: 150g brown short grain rice or sushi rice; ½ cucumber thinly sliced; 2 tbsp rice wine vinegar; 1 tsp runny honey or maple syrup; ½ tbsp white sesame seeds toasted; ½ tbsp black sesame seeds toasted; 80g edamame beans blanched or defrosted; ½ small avocado thinly sliced; 30g pickled ginger drained; 1 nori sheet crumbled or snipped with scissors; 2 tbsp mayonnaise (or vegan alternative); 1 tbsp sriracha

Nadine Brown

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Serves 2

Easy

Total time: 50 mins

A star rating of 5 out of 5.2 ratingsRate

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This is comforting bowl food with an edge – the fresh, zingy flavours of pickled ginger, nori, edamame and sriracha make it an ideal lunch or light dinner

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Try these vegan sushi bowls, then check out our vegan buddha bowl, vegan burrito bowl, vegan fajita bowl, vegan roast-dinner bowls and more quick vegan recipes.

Ingredients

Nutrition

150g brown short grain rice or sushi rice
½ cucumber

thinly sliced
2 tbsp rice wine vinegar
1 tsp runny honey or maple syrup
½ tbsp white sesame seeds

toasted
½ tbsp black sesame seeds

toasted
80g edamame beans

blanched or defrosted
½ small avocado

thinly sliced
30g pickled ginger

drained
1 nori sheet

crumbled or snipped with scissors
2 tbsp mayonnaise (or vegan alternative)
1 tbsp sriracha

Nutrition: per serving

kcal522

low
fat21.1g
saturates2.6g
carbs67.3g
sugars7.6g
fibre7.2g
protein12g
salt1.6g

Method

step 1

Rinse and cook the rice following pack instructions. Meanwhile, toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes. Whisk together half the vinegar and half the honey in a bowl. Squeeze any excess moisture from the cucumber and add to the bowl. Set aside.
step 2

Combine the remaining vinegar and honey. Once the rice is cooked and drained, sprinkle with the vinegar-honey mixture and add half the toasted white and black sesame seeds. Fold through, then cover and set aside for 5 minutes.
step 3

Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori. Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls. Sprinkle over the remaining seeds and serve.

Check out our favourite quick vegan recipes

Vegan Falafel Recipe with Carrot

Authors

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Nadine Brown

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A star rating of 5 out of 5.2 ratings

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