Vegan Sushi Bowls

Our deconstructed vegan sushi bowls with a creamy miso tahini dressing are one of our favorite weeknight dinner recipes. These vegan sushi bowls are a much easier alternative to actually hand-rolling traditional sushi. They're also easier to customize and can be meal prepped ahead of time for easy lunches throughout the week.

Jump to:

• 🥗 Why We Love This Recipe
• 🥘 Ingredients
• 📋 Ingredient Notes
• 🔪 Step-by-step Instructions
• 💭 Expert Tips and FAQs
• 🍽 Related Recipes
• 📖 Recipe
• 💬 Reviews

🥗 Why We Love This Recipe

• Ridiculously easy: Cook the rice, prep the veggies, whisk together the dressing, and assemble. That's it! We love this recipe as a last minute dinner option: these sushi bowls come together quickly and don't require any special preparation.
• Meal prep: These vegan sushi bowls are perfect for meal prep, as the veggies can be chopped up in advance, the dressing can be whisked together and stored, and the rice can be placed in an airtight container.
• Customizable for everyone: Add in tofu for extra protein, or if you have a family member who likes chicken, then adding that in would be a great idea! Don't like radishes, no problem. Just sub out for something else - roasted sweet potato would be perfect. No edamame on hand? Lima beans or peas are superstar stand-ins.

🥘 Ingredients

Here's everything you'll need to make these vegan sushi bowls:

📋 Ingredient Notes

• Choice of rice: We recommend using white basmati or sushi rice in this recipe for the best result, but pretty much any non-arborio rice will work well.
• Edamame: You can probably find bags of frozen edamame near the green beans in the freezer aisle of your grocery store. We recommend boiling or steaming them in the instructions, but microwaving them can work just as well. If you have trouble finding edamame, try making your bowl with lima beans instead.
• Seaweed: I love using roasted seaweed snacks in these vegan sushi bowls! They're easy to find and add so much flavor.
• Cabbage: we used thinly sliced purple cabbage here, but you could also use napa or savoy cabbage, or even bok choy.
• Miso: we use a milder white or brown miso in this tahini dressing instead of a stronger red miso.

🔪 Step-by-step Instructions

PREP: Cook rice according to package directions.

Steam or boil 1 cup frozen edamame beans according to package directions. Rinse, set aside, and let cool while chopping up the cucumber, carrots, cabbage, radishes, and avocado.

(1 & 2) For the dressing, whisk all ingredients (⅓ cup tahini, 1 tablespoon low sodium tamari or soy sauce, ⅓ cup water, 1.5 tablespoon white miso, 1.5 tablespoon lime juice, 1.5 tablespoon rice wine vinegar, ¼ teaspoon red pepper flakes) until smooth and creamy. 

(3 & 4) Spoon rice into bowls and top with veggies. Drizzle generously with miso tahini dressing and enjoy!

💭 Expert Tips and FAQs

• Chopping: We julienned the carrots and sliced the radishes thinly, but we understand this can be a lot of chopping. If you don't care about making your bowls look pretty, you can chop the veggies however you want or even use a food processor for the cabbage and carrots.
• Make it ahead of time: The best way to enjoy these bowls is to chop up the veggies ahead of time, and assemble when you're ready to eat. We would recommend only slicing the avocado once you're ready to serve or eat, or else it will oxidize.
  • You can also cook the rice ahead of time and prep the dressing up to a week ahead of time. We suggest storing each component separately.

🍽 Related Recipes

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