Vegan sushi bowls on a white tablecloth with chopsticks

Vegan sushi bowls

  • serves 2
  • Easy

This is comforting bowl food with an edge – the fresh, zingy flavours of pickled ginger, nori, edamame and sriracha make it an ideal lunch or light dinner

Advertisement

Try these vegan sushi bowls, then check out our vegan burrito bowl, vegan fajita bowl, vegan roast-dinner bowls and more quick vegan recipes.

Advertisement

Ingredients

  • brown short grain rice or sushi rice 150g
  • cucumber ½, thinly sliced
  • rice wine vinegar 2 tbsp
  • runny honey or maple syrup 1 tsp
  • white sesame seeds ½ tbsp, toasted
  • black sesame seeds ½ tbsp, toasted
  • edamame beans 80g, blanched or defrosted
  • avocado ½ small, thinly sliced
  • pickled ginger 30g, drained
  • nori sheet 1, crumbled or snipped with scissors
  • mayonnaise (or vegan alternative) 2 tbsp
  • sriracha 1 tbsp

Method

  • Step 1

    Rinse and cook the rice following pack instructions. Meanwhile, toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes. Whisk together half the vinegar and half the honey in a bowl. Squeeze any excess moisture from the cucumber and add to the bowl. Set aside.

  • Step 2

    Combine the remaining vinegar and honey. Once the rice is cooked and drained, sprinkle with the vinegar-honey mixture and add half the toasted white and black sesame seeds. Fold through, then cover and set aside for 5 minutes.

  • Step 3

    Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori. Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls. Sprinkle over the remaining seeds and serve.

Check out our favourite quick vegan recipes

Vegan Falafel Recipe with Carrot

Nutritional Information

  • Kcals 522
  • Fat 21.1g
  • Saturates 2.6g
  • Carbs 67.3g
  • Sugars 7.6g
  • Fibre 7.2g
  • Protein 12g
  • Salt 1.6g
Advertisement