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.
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🥗 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.
If you've ever tried to refrigerate rice in a paper takeout container, you'll know that the rice will stick together and turn into a rock overnight. If you want to cook rice in advance and store it, air is the enemy. It's crucial to store the rice in an airtight container to prevent it from hardening up. You can also warm it up in the microwave with a bit of extra water to add moisture back in.
🍽 Related Recipes
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Print📖 Recipe
Vegan Sushi Bowls with Miso Tahini Dressing
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
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!
Ingredients
Sushi Bowls:
- 1 cup dry white rice (jasmine or sushi rice), cooked according to package directions
- 1 cup thinly sliced cucumber
- 1 cup of carrots, julienned
- ¼ of a small head of purple cabbage, sliced thinly
- 5 radishes, sliced thinly
- 1 cup frozen edamame
- Roasted seaweed
- 1 avocado, sliced thinly
Miso Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- 1 ½ tbsp white miso paste
- 1 ½ tbsp lime juice
- 1 ½ tbsp rice vinegar
- ¼ tsp red pepper flakes
- 1 tbsp low sodium tamari or soy sauce
Instructions
- 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 avocados.
- For the dressing, whisk all ingredients (⅓ cup tahini, ⅓ cup water, 1.5 tablespoon white miso, 1.5 tablespoon lime juice, 1.5 tablespoon rice wine vinegar, 1 tablespoon low sodium tamari or soy sauce, ¼ teaspoon red pepper flakes) until smooth and creamy.
- Spoon rice into bowls and top with veggies. Drizzle generously with miso tahini dressing and enjoy!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 441
- Sugar: 4.3 g
- Sodium: 932.1 mg
- Fat: 23.8 g
- Carbohydrates: 42 g
- Fiber: 10.6 g
- Protein: 27.9 g
Sarah says
So good! I love the dressing on it and it´s so much easier than making sushi.
betsy says
made it for dinner tonight, it was delicious!
Linda says
This looks delicious! Can’t wait to try it. I think I have all the necessary ingredients, so I will make it this week. Thank you for these amazing ideas!!
Jenna says
Never buying sushi again, so yummy!
Lexi says
So glad you enjoyed!