Vegetarian Sushi Bowls are a fresh, vibrant mix of sushi rice, creamy avocado, crunchy cucumbers, sweet mango, and edamame, topped with sriracha mayo.
author’s note
Skip The Takeout, Make These Bowls Instead!
My husband is all about sushi, but to be real, it’s not my favorite to make. Vegetarian Sushi Bowls, though? I could make those all the time!
They come together in just minutes, no rolling or shaping needed. And even though you might think they need more protein, the edamame and seaweed totally have it covered.
With all the fruits and veggies in there, they still have that classic sushi vibe, starting with sushi rice and topped off with a super simple, four-ingredient spicy mayo.
So you can skip the takeout this week and enjoy those classic sushi flavors you love right at home.
Sushi Rice
Sushi rice is short-grain rice cooked with a vinegar-based seasoning (rice vinegar, salt, and sugar).
Other types of rice won’t work here—short-grain rice is what gives it that sticky texture. I use Calrose® rice for these bowls, but any short-grain or “sushi rice” works.
Tips:
- Wash the rice well until the water is clear, and soak it for 20-25 minutes if you can.
- After cooking, the rice should be fluffy and firm with each grain sticking together, but not mushy.
Vegetarian Sushi Bowls Spicy Sauce
This spicy sauce is the perfect finish for these Vegetarian Sushi Bowls. If you like extra sauce, double the recipe!
- Mayo: A good mayo makes the sauce taste better. I like Hellman’s/Best Foods.
- Sriracha®: Adds flavor and spice. Add slowly, as it gets hotter over time.
- Sesame oil: Adds extra flavor.
- Lime juice: Balances the heat with some tang.
Vegetarian Sushi Bowl Toppings
- Mango and Avocado: I recommend oney mangoes (Ataulfo) for their sweetness and smooth texture. Check out this guide for how to cut a mango!
- Cucumber and Carrots: Use Persian or English cucumbers for a crisp, sweet crunch. To make carrot ribbons: Peel a large carrot lengthwise using a vegetable peeler.
- Edamame: I use frozen shelled edamame and always salt it after cooking!
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 Sushi Bowl
Equipment
- Vegetable peeler
Ingredients
- 2 cups sushi rice or short-grain rice
- 2-1/4 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- Salt
- 1/4 teaspoon sesame oil
- 1/4 cup mayo I love Hellman’s/Best Foods
- 1 tablespoons Sriracha scale up or down to personal heat tolerance
- 1 tablespoon lime juice
- 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! 🙂