Quell your sushi cravings without any meat! Vegetarian Sushi Bowls start with sushi rice and are topped with ripe avocado, shelled edamame, carrot ribbons, chopped mangoes, and crisp cucumbers. Add in some seaweed sheets and a creamy sriracha mayo as the perfect finishing touch!
Vegetarian Sushi Bowls
My husband is obsessed with sushi, but to be honest, it’s not my favorite thing to make. Vegetarian Sushi Bowls, though? These I can get on board with making– very frequently!
Not only do they take mere minutes to whip together, but they don’t require any shaping or rolling. And while it might seem like they need some protein, they’ve actually got plenty, thanks to the edamame and seaweed. Edamame is an incredible source of plant-based protein. One cup of cooked edamame provides about 18.5 grams of protein. And unlike most plant-based protein, edamame is a whole protein source. This means, these innocent-looking beans provide all the essential amino acids your body needs. Not bad for a seafood-free “sushi” bowl!)
Keep the protein coming with seaweed sheets, which are basically thin, mini nori sheets (what is typically used in sushi). These sheets are salted and lightly roasted — they’re delicious on their own, and the perfect addition to Vegetarian Sushi Bowls.
And while there are plenty of fruits and veggies in the bowl, we’ve still got sushi quintessential elements, starting with sushi rice and finishing with a delicious (four-ingredient) spicy sushi mayo.
[Sushi is the name for short-grain white rice mixed with a rice vinegar dressing. Most sushi recipes add other ingredients, including vegetables and seafood, but sushi is the rice salad, not the toppings! [/quicktip]
Sushi Rice
Sushi rice is steamed, short-grain rice that’s flavored with a vinegar-based seasoning (rice vinegar, salt, and white sugar).
Unfortunately, other types of rice do not work here– you’ll want to get a short-grained rice to make sushi rice. Sushi rice is very different from long-grain, jasmine, or basmati rice, and has a higher content of moisture to delivery that unique texture and stickiness of sushi rice.
I use Calrose® rice in these Vegetarian Sushi Bowls, but you can also look for short grain white rice or Japanese short-grain rice (“sushi rice”).
A couple tips:
- Make sure the rice has been thoroughly washed and rinsed a few times (until no more starch comes out which means the water is running underneath). If you have extra time, soak the rice for 20-25 minutes before cooking, to get a better texture.
- Once the rice is steamed, we’re looking for a fluffy texture with a firm bite. Each grain of rice should be sticky, but still retain its shape (if it’s mushy, it was overcooked or has too much water).
Vegetarian Sushi Bowls spicy sauce
This spicy sauce is the perfect finishing element that ties everything in these Vegetarian Sushi Bowls together. It has only four ingredients and is as easy as whisking everything together in a small bowl. If you love lots of sauce, I recommend doubling the recipe.
- Mayo: The better the mayo, the better the sauce tastes. I love Hellman’s/Best Foods® (not sponsored) since it has a rich flavor without being too sweet.
- Sriracha®: This ingredient adds flavor and spice! A little sriracha goes a long way (both in adding flavor and spice). If you’re concerned about the heat, add very slowly and keep in mind, this sauce gets hotter as it sits.
- Sesame oil: It adds a depth of flavor to the sauce.
- Lime juice: This acid balances the spicy from the Sriracha and tanginess of the mayo.
Vegetarian Sushi Bowl toppings
Mango and Avocado
- Ready and fully ripe mangoes and avocados are game changers for Vegetarian Sushi Bowls; these bowls are far more flavorful and creamier if both ingredients are fully ripe. (See Quick Tip below)
- I recommend honey mangoes for this salad (also known as Ataulfo or yellow mangoes). They’re sweeter and creamier than regular mangoes and don’t have the typical fibers throughout. Also, here’s a great guide on how to cut a mango!
Quick Tip
To tell if an avocado is ripe, press gently around (not on) the stem and if it gives, the avocado is ripe (the “give” should feel like pressing the tip of your nose). No part of the avocado should be mushy to touch (this means its overripe). To tell if a mango is ripe, always judge by feel! Squeeze the mango gently; a ripe mango will give slightly (overripe will squish down) and have a delicious scent.
Cucumber and carrots
- I recommend Persian (sometimes labeled as mini cucumbers) or English cucumbers for Vegetarian Sushi Bowls. The Persian cucumbers are nearly seedless and very crisp (instead of watery). They have a sweet, mild flavor and a great crunch; they’re the perfect complement to the creamy sushi rice, smooth avocado, and juicy mango.
- The carrots also add a nice contrasting texture. I like to shave the carrot into ribbons — not only is it visually appealing, it also means you don’t need to cook the carrots and they aren’t too crunchy.
- To make carrot ribbons: Lay one large carrot (baby carrots won’t work) flat on a counter or cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat the process, rotating the carrot as necessary, until the carrot is too thin to peel.
Edamame
If you aren’t familiar with edamame, it’s the same soybean that makes tofu. It’s somewhat similar to baby lima beans, but butterier, with a hint of nuttiness and a touch of sweetness. The texture is firmer than a pea, soft with a bit of a bite.
Edamame is sold fresh or frozen in the store, but I typically use the frozen shelled soybeans since it’s hard for me to find fresh ones in my area. The recipe details how to prepare frozen edamame, but don’t forget to salt it!
Quick Tip
Want to add in some seafood? Try adding in some imitation or lump crabmeat that has been chopped into bite-sized pieces.
More vegetarian recipes
- Vegetarian Enchiladas with black beans and corn
- Panang Curry with sweet potatoes
- The BEST Vegetarian Tacos with a creamy cilantro-lime sauce
- Baked Falafel in a Mediterranean-inspired bowl
- Vegetarian Shepherd’s Pie with lots of veggies!
Vegetarian Sushi Bowl
Equipment
- Medium pot
- Vegetable peeler
Ingredients
Rice
- 2 cups sushi rice or short-grain rice
- 2-1/4 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- Salt
Sauce
- 1/4 teaspoon sesame oil
- 1/4 cup mayo I love Hellman’s/Best Foods
- 1 tablespoons sriracha sauce scale up or down to personal heat tolerance
- 1 tablespoon lime juice
Toppings
- 2 to 3 honey mangoes also called yellow or Ataulfo, see note 1
- 1 (12-ounce) bag frozen shelled edamame
- 1 large avocado
- 2 to 3 Persian cucumbers
- 4 large carrots
- 1/4 cup reduced-sodium soy sauce optionally plus extra
- 1 tablespoon rice vinegar
- Seaweed sea salt snack optional
Instructions
- Place rice in a fine-mesh strainer and rinse under cold water until water runs clear. Tap out excess water to thoroughly drain, then transfer rice to a medium pot. Add in the 2-1/4 cup water. Bring to a full boil, cover, reduce heat to low, and simmer 15 minutes, then keep the lid on but remove from heat and let stand 15 minutes.
- In a small bowl, combine rice vinegar, sugar, and 1 teaspoon salt. Microwave for 15–20 seconds to warm the mixture, then stir until sugar is fully dissolved. Once rice is finished cooking and standing, pour about 1/3 of this mixture into the rice. Gently fold into the rice to combine. Repeat until all the vinegar seasoning has been incorporated into the rice. Set aside.
- Meanwhile, bring a pot of 6 cups water to boil, then add in 1 tablespoon salt and the bag of frozen and shelled edamame. Cook 2–3 minutes or until edamame is tender. Drain thoroughly and toss with salt to taste.
- In a small bowl, whisk together sesame oil, mayo, sriracha sauce (add slowly to taste preference), and lime juice. Whisk and taste, adding more sriracha for a spicier sauce.
- Slice cucumbers in half lengthwise, then cut into thin half moons, about 1/4-inch thick. To make carrot ribbons, lay a large carrot flat on a cutting board. Using a vegetable peeler, peel along the length of the carrot to create a ribbon. Repeat, rotating the carrot as necessary, until carrot is too thin to peel. Repeat with remaining carrots. Remove peel and pit of avocado and thinly slice or chop. Peel mango with a vegetable peeler and cut the two halves off the large center pit. Dice halves into bite-sized pieces.
- In a small bowl, mix together soy sauce and 1 tablespoon rice vinegar. Stir.
- Divide rice evenly among four bowls. Top with edamame, carrots, avocado, and cucumber. Drizzle everything evenly with soy sauce and rice vinegar mixture. Top with sriracha mayo, along with seaweed snack sheets.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is honestly my go to dish! It’s a total crowd pleaser and fits everyone’s dietary needs! It’s so yummy and delicious! Thanks for sharing!
Yay! I am so happy to hear this! Thanks os much for your comment! 🙂