Easy & Healthy Vegetarian Sushi Bowls: Your Ultimate Homemade Delight

Unleash a burst of fresh flavors and vibrant colors with these incredible Vegetarian Sushi Bowls. Imagine perfectly seasoned sushi rice forming the base, adorned with creamy avocado, crisp cucumbers, sweet, ripe mango, and protein-packed edamame. The entire medley is then crowned with a irresistible drizzle of homemade spicy sriracha mayo, creating a dish that’s both satisfying and refreshingly light. This deconstructed sushi experience brings all the elements you love about traditional sushi, without the fuss of rolling!

From the Author

Ditch the Takeout for These Effortless Sushi Bowls!

While my husband absolutely adores traditional sushi, I’ll be honest – the intricate art of sushi rolling isn’t always my favorite culinary endeavor. But when it comes to Vegetarian Sushi Bowls? That’s a different story entirely! I could happily whip these up any day of the week.

The beauty of these bowls lies in their simplicity and speed. They come together in mere minutes, requiring absolutely no specialized rolling or shaping skills. You might initially wonder about the protein content in a meatless sushi bowl, but rest assured, the generous serving of edamame, combined with nutrient-rich seaweed, provides a substantial and satisfying protein boost.

Bursting with an abundance of fresh fruits and crisp vegetables, these bowls flawlessly capture that quintessential sushi vibe we all crave. It all starts with the foundational element of perfectly seasoned sushi rice, culminating in a topping of our incredibly simple, four-ingredient spicy mayo. So, why bother with takeout this week when you can effortlessly create those beloved sushi flavors right in the comfort of your own kitchen?

Why You’ll Fall in Love with Vegetarian Sushi Bowls

There’s a reason why sushi bowls, especially their vegetarian counterparts, have soared in popularity. They offer a delightful blend of convenience, customization, and health benefits that make them an ideal choice for busy weeknights, meal prep, or simply a fresh, satisfying lunch.

• Effortless Preparation: Say goodbye to the tricky art of rolling sushi mats. With bowls, it’s all about layering your favorite ingredients over a bed of seasoned rice.
• Fully Customizable: These bowls are a blank canvas! Adjust toppings to your taste, dietary needs, or whatever fresh produce you have on hand. It’s perfect for catering to different preferences in one household.
• Nutrient-Packed: Loaded with fresh vegetables, healthy fats from avocado, and plant-based protein from edamame, these bowls are a wholesome meal that truly nourishes your body.
• Budget-Friendly: Making sushi at home is significantly more economical than ordering takeout, especially when you focus on fresh, seasonal vegetarian ingredients.
• Meal Prep Dream: Prepare your components ahead of time, and assemble your bowls when you’re ready to eat for quick, healthy meals throughout the week.

Mastering the Base: The Art of Sushi Rice

The foundation of any great sushi bowl is, undoubtedly, perfectly cooked and seasoned sushi rice. This isn’t just any rice; it’s a specific short-grain variety that, when prepared correctly, achieves that signature sticky yet distinct texture that’s crucial for an authentic sushi experience. Sushi rice is cooked with a special vinegar-based seasoning, typically a blend of rice vinegar, sugar, and salt, which imparts its unique tangy and slightly sweet flavor.

While other rice types might seem tempting, short-grain rice is essential here. Its higher starch content is what allows the grains to stick together without becoming mushy. For these bowls, I highly recommend using Calrose® rice, a popular medium-grain rice that behaves similarly to short-grain sushi rice. However, any variety specifically labeled “sushi rice” or “Japanese short-grain rice” will yield excellent results.

Tips for Flawless Sushi Rice:

• Rinsing is Key: Don’t skip this crucial step! Rinse the rice thoroughly under cold running water until the water runs completely clear. This removes excess starch, preventing the rice from becoming overly gummy. For best results, consider soaking the rinsed rice for 20-25 minutes before cooking, which helps achieve a more tender and evenly cooked grain.
• Perfect Texture: After cooking and allowing it to steam, the rice should be fluffy and firm. Each individual grain should stick together just enough to be easily picked up, but never mushy or overly wet. The rice vinegar mixture should be folded in gently to maintain this delicate texture.
• Seasoning Balance: The vinegar mixture is what defines sushi rice. Ensure the sugar and salt are fully dissolved before mixing into the warm rice. The warmth helps the rice absorb the seasoning evenly.

The Secret Sauce: Spicy Sriracha Mayo

No Vegetarian Sushi Bowl is complete without a drizzle of this incredibly addictive spicy sauce. It’s the perfect creamy, tangy, and fiery finish that brings all the elements of your bowl together. If you, like me, believe there’s no such thing as too much sauce, feel free to double the recipe!

Ingredients for Your Spicy Mayo (and why they work):

• Mayo (Mayonnaise): This forms the creamy, rich base of the sauce. The quality of your mayonnaise truly makes a difference here. For a consistently delicious and smooth sauce, I always reach for Hellman’s or Best Foods mayonnaise. For a vegan option, simply substitute with your favorite plant-based mayonnaise.
• Sriracha®: The star of the show, Sriracha adds a fantastic punch of heat and a distinctive garlicky, tangy flavor. Always add Sriracha gradually and taste as you go, as its heat can intensify over time, and individual spice tolerance varies greatly. You can easily adjust the amount to create a mild kick or a fiery sensation.
• Sesame Oil: Just a touch of sesame oil imparts a wonderful nutty, aromatic depth to the sauce, elevating its overall flavor profile and connecting it to traditional Asian cuisine. Be careful not to overdo it, as a little goes a long way.
• Lime Juice: Fresh lime juice is essential for balancing the richness of the mayo and the heat of the sriracha. Its bright, zesty tang cuts through the flavors, adding a refreshing finish and preventing the sauce from feeling too heavy.

Pro Tip: For an extra layer of flavor, consider adding a tiny pinch of garlic powder or a dash of honey/maple syrup to your spicy mayo. These additions can further enhance its complexity and make it truly your own.

A Rainbow of Flavor: Vegetarian Sushi Bowl Toppings

The beauty of these Vegetarian Sushi Bowls truly shines through their diverse and colorful toppings. Each ingredient brings its unique texture, flavor, and nutritional benefits to create a harmonious and satisfying meal. Here’s a closer look at our recommended toppings and how to prepare them:

• Mango: Sweetness and Tropical Flair

  I highly recommend using Honey mangoes (also known as Ataulfo mangoes) for their incredible sweetness, creamy texture, and lack of stringy fibers. Their vibrant yellow color also adds a beautiful pop to your bowl. Not sure how to cut one? Check out this helpful guide for how to cut a mango! When selecting, look for mangoes that are slightly soft to the touch and have a fragrant aroma near the stem.

• Avocado: Creamy Richness and Healthy Fats

  A ripe avocado is a non-negotiable for these bowls, adding a luxurious creaminess and essential healthy fats. To pick a perfectly ripe avocado, gently press near the stem; it should yield slightly but not feel mushy. Once cut, slice or chop it into bite-sized pieces. For extra freshness and to prevent browning, you can toss the cut avocado with a squeeze of lime juice.

• Cucumber: Crispness and Refreshment

  For the best crunch and mild, sweet flavor, opt for Persian or English cucumbers. These varieties have thinner skins and fewer seeds, making them ideal for slicing. Slice them in half lengthwise, then cut into thin half-moons, about 1/4-inch thick, for easy eating.

• Carrots: Earthy Sweetness and Visual Appeal

  Carrots add a lovely sweetness and satisfying crunch. To make elegant carrot ribbons, simply lay a large carrot flat on a cutting board and use a vegetable peeler to shave long, thin strips along its length. Rotate the carrot as you go until it becomes too small to peel safely. These ribbons not only taste great but also add a sophisticated touch to your bowl.

• Edamame: Protein Powerhouse

  Edamame is your primary plant-based protein source in these bowls, offering a delightful chewiness and earthy flavor. I typically use frozen shelled edamame for convenience. Simply boil or steam them according to package directions until tender, then always remember to toss them with a pinch of salt after cooking to enhance their natural taste.

• Seaweed Snacks: Umami Crunch

  While optional, crispy seaweed snack sheets add an incredible umami flavor and a satisfying crunch that really ties the sushi theme together. Break them into smaller pieces and sprinkle them over your bowl just before serving.

• Reduced-Sodium Soy Sauce & Rice Vinegar Mixture: The Finishing Drizzle

  A simple blend of reduced-sodium soy sauce and a tablespoon of rice vinegar provides that classic savory, tangy finish, complementing all the fresh ingredients. Drizzle generously over your finished bowl.

Customize Your Vegetarian Sushi Bowl: Endless Possibilities

Feel free to get creative with your toppings! Here are a few more ideas to inspire you:

• Extra Veggies: Thinly sliced bell peppers (red, yellow, orange), shredded purple cabbage, radishes, or sprouts.
• Plant-Based Proteins: Pan-fried or baked tofu (marinated in soy sauce and sesame oil), crispy tempeh, or even a sprinkle of toasted sesame seeds for a subtle protein boost.
• Pickled Delights: Pickled ginger (gari) or pickled daikon for an authentic sushi restaurant feel.
• Herbs & Aromatics: Fresh cilantro, thinly sliced green onions, or a sprinkle of Japanese furikake seasoning.

Step-by-Step Guide to Your Vegetarian Sushi Bowl

Creating these vibrant sushi bowls is a straightforward process. Follow these steps for a perfect, flavorful meal every time:

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5 from 1 vote

Vegetarian Sushi Bowl

By
Chelsea Lords

Satisfy your sushi cravings with these easy Vegetarian Sushi Bowls! Start with perfectly seasoned sushi rice, then pile on creamy avocado, vibrant edamame, delicate carrot ribbons, sweet mango, and crisp cucumbers. Finish with crunchy seaweed sheets and a generous drizzle of homemade creamy Sriracha mayo for the perfect finishing touch!

Prep Time:

25 minutes

Cook Time:

5 minutes

Total Time:

30 minutes

Servings:

4 servings

Video

Equipment

• Medium pot
• Vegetable peeler
• Fine-mesh strainer

Ingredients

Sushi Rice Base

• 2 cups sushi rice (or short-grain rice like Calrose)
• 2-1/4 cups water
• 3 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt

Creamy Spicy Mayo

• 1/4 cup mayonnaise (Hellman’s/Best Foods recommended, or use vegan mayo)
• 1 tablespoon Sriracha (adjust to personal heat tolerance)
• 1/4 teaspoon sesame oil
• 1 tablespoon lime juice (freshly squeezed)

Fresh Toppings

• 2 to 3 honey mangoes (also called yellow or Ataulfo; see note 1 for ripeness tips)
• 1 (12-ounce) bag frozen shelled edamame
• 1 large avocado (ripe, see note 1 for ripeness tips)
• 2 to 3 Persian cucumbers (or 1/2 English cucumber)
• 4 large carrots (for ribbons)
• 1/4 cup reduced-sodium soy sauce (plus extra for serving, if desired)
• 1 tablespoon rice vinegar (for soy sauce mixture)
• Seaweed sea salt snack (optional, for crunch)

Instructions

• Prepare the Sushi Rice: Place the sushi rice in a fine-mesh strainer and rinse it thoroughly under cold running water until the water drains completely clear. This step is vital for achieving the correct texture. Gently tap out any excess water to ensure it’s well-drained, then transfer the rinsed rice to a medium-sized pot. Add 2-1/4 cups of fresh water to the pot. Bring the water to a full rolling boil over high heat, then immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 15 minutes. After 15 minutes, remove the pot from the heat, but keep the lid on and let it stand undisturbed for another 15 minutes. This steaming process allows the rice to fully absorb the remaining moisture.
• Season the Rice: While the rice is resting, prepare the seasoning mixture. In a small, microwave-safe bowl, combine the 3 tablespoons of rice vinegar, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Microwave the mixture for 15-20 seconds, or until it’s slightly warm, then stir vigorously until the sugar is fully dissolved. Once the cooked rice has finished standing, carefully open the lid. Pour approximately 1/3 of the vinegar seasoning mixture over the rice. Using a rice paddle or wooden spoon, gently fold and cut the seasoning into the rice, being careful not to mash the grains. Repeat this process two more times, incorporating the remaining vinegar mixture in thirds, until it is fully combined and the rice is evenly seasoned. Set the seasoned sushi rice aside to cool slightly.
• Cook the Edamame: Meanwhile, bring a separate pot containing about 6 cups of water to a boil. Add 1 tablespoon of salt and the 12-ounce bag of frozen, shelled edamame to the boiling water. Cook for 2-3 minutes, or until the edamame is tender-crisp. Drain the edamame thoroughly in a colander and, while still warm, toss with an additional pinch of salt to taste.
• Make the Spicy Mayo: In another small bowl, whisk together the 1/4 teaspoon sesame oil, 1/4 cup mayonnaise, 1 tablespoon Sriracha sauce, and 1 tablespoon lime juice. Start with 1 tablespoon of Sriracha and taste the sauce, adding more in small increments if you prefer a spicier kick. Whisk until the sauce is smooth and well combined.
• Prepare the Fresh Toppings:

  • Cucumbers: Slice the Persian cucumbers in half lengthwise, then cut them into thin half-moons, approximately 1/4-inch thick.
  • Carrot Ribbons: Lay a large carrot flat on a cutting board. Using a vegetable peeler, carefully peel along the entire length of the carrot to create thin, elegant ribbons. Repeat this process, rotating the carrot as needed, until it becomes too thin to safely peel further. Repeat with the remaining carrots.
  • Avocado: Remove the peel and pit from the ripe avocado. Thinly slice or chop the avocado into desired bite-sized pieces. (You can spritz with a little lime juice to prevent browning.)
  • Mango: Peel the honey mangoes with a vegetable peeler. Carefully cut the two fleshy halves away from the large, flat center pit. Dice these halves into uniform, bite-sized pieces.

• Prepare the Soy Sauce Mixture: In a very small bowl, combine the 1/4 cup reduced-sodium soy sauce and 1 tablespoon rice vinegar. Stir well to combine.
• Assemble Your Bowls: Divide the seasoned sushi rice evenly among four individual serving bowls. Artfully arrange the prepared edamame, carrot ribbons, avocado slices (or chunks), and cucumber pieces over the rice in each bowl. Drizzle each bowl evenly with the soy sauce and rice vinegar mixture. Finally, finish with a generous swirl of the spicy Sriracha mayo and, if desired, add some crumpled seaweed snack sheets for extra crunch and umami. Serve immediately and enjoy your homemade Vegetarian Sushi Bowls!

Recipe Notes

Note 1: Ripeness is Everything! The success of these sushi bowls largely depends on perfectly ripe mangoes and avocados.

• Avocado Ripeness: To determine if an avocado is ripe, gently press around (not directly on) the stem. If it yields slightly, similar to how the tip of your nose feels when pressed, it’s ripe and ready. Avoid avocados that are rock hard or mushy.
• Mango Ripeness: Always judge mango ripeness by feel. Gently squeeze the mango; a ripe mango will give slightly under pressure (an overripe one will squish). A delicious, fragrant aroma near the stem is also a good indicator of ripeness.

Storage Tips for Leftovers: To maintain freshness and quality, it’s best to store any leftover components of your sushi bowls in separate airtight containers in the refrigerator. Keep the seasoned rice, prepared vegetables (cucumber, carrots), fruits (mango, avocado – avocado may brown slightly even with lime, so best eaten fresh), and the spicy mayo separate. When you’re ready to enjoy leftovers, simply assemble a fresh bowl. This method prevents the rice from getting soggy and keeps the vegetables crisp.

Make Ahead for Meal Prep: Many components of this recipe can be prepared in advance for efficient meal prepping. You can cook and season the sushi rice, prepare the spicy mayo, slice the cucumbers, and create the carrot ribbons up to 2-3 days ahead of time. Store each in separate airtight containers in the fridge. Edamame can also be cooked ahead. Dice the mango and avocado just before serving to ensure optimal freshness and prevent browning.

Nutrition

Serving: 1serving | Calories: 760kcal | Carbohydrates: 119g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 1388mg | Potassium: 1220mg | Fiber: 14g | Sugar: 26g | Vitamin A: 11430IU | Vitamin C: 56mg | Calcium: 122mg | Iron: 5mg

Nutrition information is automatically calculated and should be used as an approximation. It may vary based on specific ingredients and preparation methods.

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