These vegan and gluten free Sushi Bowls with a creamy miso tahini dressing are one of our favorite weeknight recipes. Bonus: you can meal prep everything ahead of time for quick assembly!
My husband sadly falls in the camp of those that don't like sushi. (Who doesn't like sushi? Crazy, right?) I didn't become particularly interested in sushi until my senior year of high school - our local sushi spot was a pretty popular hang out spot.
Nowadays, you can count me among the many other sushi-obsessed millennials, but since I don't often get a chance to go to sushi restaurants, I have to get my fix at home.
These vegan sushi bowls are a much easier alternative to actually hand-rolling traditional sushi. They're also much easier to customize and perfect for families like ours with various dietary requirements.
My husband doesn't eat any seafood, but he'd be perfectly happy pairing these bowls with some teriyaki chicken. I know, not traditional, but it's all about making everyone happy, right?
The topping possibilities are endless, but here are our favorites for a delicious vegan sushi bowl. No matter which vegetables you choose, make sure you have something crunchy, some plant protein, and a flavorful sauce to bring everything together.
- Cucumber: Thinly sliced cucumber is a must in my book. Cucumber + avocado sushi rolls are my absolute favorite! They add a much-needed freshness and crunch.
- Which leads me to...avocado! What's a good sushi bowl without creamy, perfectly ripe avocado? Whether you slice it or dice it, it's a necessary component.
- Carrots and Purple Cabbage: Julienned carrots and thinly sliced purple cabbage add color and texture. Pro tip: marinate the cabbage in lime juice, rice vinegar and salt before eating. Much more palatable.
- Radishes: An optional vegetable, but one of my favorites. Plus, we always seem to have an extra radish or two rolling around the produce drawer.
- Edamame: A perfect option for a bit of plant-protein. We usually buy it frozen (I don't think I've ever actually seen it fresh!)
- Roasted seaweed: I am obsessed with seaweed snacks. I end up eating the whole pack of roasted seaweed in less than 24 hours, but if I can hold off, they make a great topping for these bowls.
- Miso tahini dressing: the salty, creamy, flavorful dressing that pulls this bowl together.
- Optional additional protein: Throw in some tofu, chicken, tuna or anything else you might enjoy. We've been loving this vegan tuna from Good Catch Foods!
Most of the components of these vegan sushi bowls require very little prep time. If you have a chance, slice up all of the veggies ahead of time, cook the rice and blend up the miso tahini dressing.
When the time comes to eat, you can assemble everything in just a few minutes! I wouldn't suggest slicing the avocado until just before you eat - it will oxidize pretty quickly. Nobody likes brown avocado.
More one bowl vegan recipes
- Vegan Burrito Bowls with spicy black beans, cilantro lime rice and guacamole.
- Spring Roll Bowls with crispy tofu, avocado, and sesame miso dressing.
- Vegan Asian Lettuce Wraps with peanut sauce - technically not a bowl, but close enough!
- Vegan Mediterranean Chickpea Salad - my go-to lettuce-less salad.
- Vietnamese Noodle Bowls with Lemongrass Tofu by Choosing Chia. These sound so flavorful!
- Teriyaki Mushroom Bowls
If you make these vegan sushi bowls, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
These Vegan Sushi Bowls with a creamy miso tahini dressing are one of our favorite weeknight meals. Bonus: you can meal prep everything ahead of time for quick assembly!
- 1 cup thinly sliced cucumber
- 2 carrots, julienned
- ½ of a head of purple cabbage, sliced thinly
- 5 radishes, sliced thinly
- 1 cup edamame
- Roasted seaweed
- 1 avocado, sliced thinly
- Cooked white or brown rice for serving
Miso Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- 1 ½ tbsp white miso
- 1 ½ tbsp lime juice
- 1 ½ tbsp rice wine vinegar
- ¼ tsp red pepper flakes
- Salt to taste
- Cook rice according to package directions.
- Prep all vegetables for bowls. Be sure to steam or boil edamame beans for 2-3 minutes. Set aside and let cool while prepping other ingredients.
- To make dressing, whisk all ingredients together until smooth and creamy.
- Assemble bowls and enjoy!
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-American
Keywords: vegan sushi bowls