• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta
    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread

    Vegan Sushi Bowl

    Published: May 16, 2021 by Sina · This post may contain affiliate links · 1 Comment

    640 shares
    • Facebook
    Jump to Recipe Print Recipe
    a collage of two photos of this recipe with a text overlay

    This vegan sushi bowl is perfect for everyone who loves sushi! It’s incredibly easy to make, healthy, fresh, and it’s packed with flavor! And best of all there is no rolling involved and it’s ready in no time! 

    a vegan sushi bowl on a wooden cutting board with chopping sticks on the side

    Why This Recipe Works 

    I love making homemade vegan sushi. It’s so much fun to make, but it’s also pretty time-consuming. So I came up with a much easier recipe for you. 

    This vegan sushi bowl tastes just like traditional sushi but it’s so much easier to make. It’s basically deconstructed sushi served in a bowl. 

    For the rice, I used a mixture of rice vinegar, salt, and sugar to make it taste like traditional sushi rice. I also added my favorite sushi ingredients, carrots, cucumber, and avocado. 

    As you don’t have to worry about rolling everything up, I also added edamame, which are a great addition to the rest of the vegetables. You could even get more creative with the toppings. 

    Crispy pan-fried tofu cubes take this sushi bowl to the next level. The secret ingredient for crispy tofu is corn starch. Just roll the tofu cubes in corn starch and pan fry it with a bit of soy sauce until golden and crispy. It’s so yummy and really easy to make! 

    To make this bowl authentic, I also added a roasted nori sheet, which you can easily crumble up. Top everything off with a bit of homemade sriracha mayonnaise and sesame seeds. 

    This recipe keeps really well and it makes a great office lunch. It’s also super flexible and it’s a great recipe to use any leftover veggies you have in your fridge. 

    What Goes Into This Recipe 

    the ingredients that go into this recipe on a marble countertop with labels

    • Vegan Mayonnaise – either use homemade vegan mayo or store-bought one.
    • Tofu – use firm tofu. The recipe doesn’t work well with soft tofu as it doesn’t hold its shape. 
    • Rice – use white rice or sushi rice. 
    • Sriracha Sauce – or other hot sauce. You have to adjust the amount of hot sauce if you’re not using sriracha sauce. 
    • Edamame – I used frozen edamame. 
    • Avocado – make sure it’s ripe. 
    • Soy Sauce – use tamari for a gluten-free version. 

    How To Make This Recipe 

    a collage of four recipes that show how to make this recipe

    1. Step: Rinse the sushi rice in a fine mesh colander under cold water.

    2. Step: Either cook the rice in your Instant Pot or cook it on the stove top. If you are using an Instant Pot use the rice setting (low pressure for 12 minutes). Allow the pressure to release naturally. The rice should be tender and the water should be completely absorbed. If you are cooking it on the stove top, bring the rice with the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. I usually prefer to make sushi rice in my Instant Pot.

    3./4. Step: Combine the rice vinegar, the sugar, and the salt in a small bowl. Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down and set aside for later. 

    a collage of four photos that show how to make this recipe

    5. Step: Drain the tofu and pat it dry with paper towel. 

    6. Step: Cut the tofu into cubes. 

    7. Step: Roll the tofu cubes in corn starch. 

    8. Step: Heat the sesame oil in a large pan and fry the tofu for about 4 minutes. Add one teaspoon of soy sauce and cook for another minute. Sprinkle with 1 teaspoon of sesame seeds. Put aside.

    three small bowls on a marble countertop containing carrots, avocado, and cucumber

    9. Step: Use a vegetable peeler or spiralizer to cut the carrots into thin strips. You could also shred it. Slice the avocado and the cucumber. 

    two bowls on a marble countertop containing sriracha sauce and mayonnaise

    10. Step: Make the sriracha mayonnaise. In a small bowl, combine all of the ingredients and stir well. 

    11. Step: Toast the nori: Heat the nori sheet in a large pan without oil over medium heat for about 5 minutes. Flip it after 2-3 minutes. It should be crispy enough to crumble easily with your hands. 

    12. Step: Assemble everything into two bowls. Start with the rice and top it with the carrots, cucumber, avocado, edamame, the crumbled nori sheet, the tofu cubes, and a bit of the sriracha mayonnaise. Sprinkle with sesame seeds. 

    Recipe Notes

    • For a healthier version, you could use brown rice instead of sushi rice. Brown rice will be more filling. 
    • I usually make rice in my Instant Pot. It’s much easier and faster than making it on the stovetop. This is especially the case for brown rice. 
    • This recipe is super flexible. You could also add mango, asparagus, red bell pepper, or radishes. Or you could use marinated tempeh instead of the tofu cubes. 
    • You could also make wasabi mayonnaise instead of sriracha mayonnaise. Use 1/2 teaspoon of wasabi paste for 1 cup of mayonnaise. 

    FAQs:

    How Long Does This Recipe Last? 

    I recommend storing the rice, the tofu, and the vegetables in different containers in the fridge. This way it will keep for 2-3 days. 

    Serve the avocado fresh as it doesn’t keep well. 

    Is This Recipe Gluten-Free? 

    No, it isn’t because I used soy sauce. But you can easily make it gluten-free by using tamari instead of soy sauce. 

    a close-up photo of a sushi bowl with tofu, carrot, cucumber, and edamame

    Related Recipes: 

    • The Best Vegan Sushi 
    • Vegan Bibimbap 
    • Vegan Poke Bowl
    • Burrito Bowl with Quinoa 

    I Love To Hear From You! 

    I hope you like this vegan sushi bowl as much as we do around here.

    If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    a vegan sushi bowl on a wooden cutting board with chopping sticks on the side

    Vegan Sushi Bowl

    This vegan sushi bowl is perfect for everyone who loves sushi! It's incredibly easy to make, healthy, fresh, and it's packed with flavor! And best of all there is no rolling involved and it's ready in no time
    5 from 2 votes
    Print Pin Rate
    Course: Entrée
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes mins
    Cook Time: 10 minutes mins
    Servings: 4 servings
    Calories: 601kcal
    Author: Sina

    Ingredients

    • 1 cup uncooked white rice or sushi rice
    • 2 tablespoons rice vinegar
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1 avocado
    • 1 cucumber
    • 2 carrots
    • 1 1/4 cups frozen edamame
    • 3/4 cup vegan mayonnaise
    • 1 tablespoon sriracha sauce
    • 1 tablespoon fresh lime juice
    • 1 pinch salt
    • sesame seeds
    • 1 nori sheet
    • 8 oz firm tofu, cubed
    • 2 tablespoons corn starch
    • 2 teaspoons soy sauce

    Instructions

    • Rinse the sushi rice in a fine mesh colander under cold water.
    • Either cook the rice in your Instant Pot or cook it on the stove top. If you are using an Instant Pot use the rice setting (low pressure for 12 minutes). Allow the pressure to release naturally. The rice should be tender and the water should be completely absorbed. If you are cooking it on the stove top, bring the rice with the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. I usually prefer to make sushi rice in my Instant Pot.
    • Combine the rice vinegar, the sugar, and the salt in a small bowl. Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down and set aside for later. 
    • Drain the tofu and pat it dry with paper towel. Cut the tofu into cubes. Roll the tofu cubes in corn starch. 
    • Heat the sesame oil in a large pan and fry the tofu for about 4 minutes. Add one teaspoon of soy sauce and cook for another minute. Sprinkle with 1 teaspoon of sesame seeds. Put aside.
    • Use a vegetable peeler or spiralizer to cut the carrots into thin strips. You could also shred it. Slice the avocado and the cucumber. 
    • Make the sriracha mayonnaise. In a small bowl, combine all of the ingredients and stir well. 
    • Toast the nori: Heat the nori sheet in a large pan without oil over medium heat for about 5 minutes. Flip it after 2-3 minutes. It should be crispy enough to crumble easily with your hands. 
    • Assemble everything into two bowls. Start with the rice and top it with the carrots, cucumber, avocado, edamame, crumbled nori sheet, the tofu cubes, and a bit of the sriracha mayonnaise. Sprinkle with sesame seeds. 

    Notes

    • For a healthier version, you could use brown rice instead of sushi rice. Brown rice will be more filling. 
    • I usually make rice in my Instant Pot. It's much easier and faster than making it on the stovetop. This is especially the case for brown rice. 
    • This recipe is super flexible. You could also add mango, asparagus, red bell pepper, or radishes. Or you could use marinated tempeh instead of the tofu cubes. 
    • You could also make wasabi mayonnaise instead of sriracha mayonnaise. Use 1/2 teaspoon of wasabi paste for 1 cup of mayonnaise.
    • For a gluten-free version, replace the soy sauce with tamari. 

    Nutrition

    Calories: 601kcal | Carbohydrates: 58g | Protein: 15g | Fat: 33g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 824mg | Potassium: 479mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5155IU | Vitamin C: 11mg | Calcium: 137mg | Iron: 3mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • a lemon olive oil cake on a marble board with a bowl of strawberries in the background
      Lemon Olive Oil Cake

    Reader Interactions

    Comments

    1. Alison

      September 04, 2023 at 11:52 pm

      5 stars
      Thank for this recipe! How much water should the rice be cooked in?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy