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


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


  • 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.

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