This vegan sushi bowl is like nothing you have ever tasted! It’s made with cauliflower rice, edamame, mangoes and sweet potatoes. Serve as a lunch recipe or a light dinner!

Disclosure: This was a vegan sushi bowl post originally sponsored by Publix. The opinions and text are all mine. Originally posted on February 2nd, 2020 and Modified on April 1st, 2020

Top view of a rectangle metal tray on a long palm leaf. Metal tray has the following ingredients arranged in a row: shredded mango, radishes, potatoasts, red cabbage kraut, edamame, chickpea snack, riced cauliflower and seaweed squares
These nutrition-packed sushi bowls will become an instant lunchtime favorite!

Tips for making this bowl

  • Use a wok to cook the ingredients. It cooks them in under 5 min which is a huge time saver.
  • Thaw the cauliflower rice, edamame and sweet potato slices at room temperature. Avoid microwaving them because they cook unevenly. Cook it in the wok.
  • Shred the mangoes and radishes because they will be blend better with the other ingredients.
  • You can also use tempeh in this recipe. I like to air fry my tempeh and then add it as crumbles in this sushi bowl,
Top view of shredded mango, radishes, sweet potatoasts, red cabbage kraut and edamame. Deconstructed Vegetarian Sushi bowl
Vegetarian sushi utilizes lots of vegetables to pack tons of flavor.

Tips for making it

  • I used pickled sweet and sour red cabbage. They also have pickled beets that you can use in this recipe. They taste just as delicious.
  • Get slightly firm mangoes to put into this sushi bowl. They are a little tart, so, it adds a different flavor.
  • I toasted the potatoes in a toaster oven instead of cooking them in the wok. This way, they were crispier and perfect texture for the sushi bowl.
  • For the seaweed, I used seaweed snacks that you can find in the international food aisle. The seaweed snacks are in a small, rectangle packet. It’s just like using seaweed wrap.
  • The cauliflower rice is the true hero of this recipe. It adds an interesting texture to the meal.
Closeup view of grey rectangle tray with potatoasts, red cabbage kraut, edamame, chickpea snacks, riced cauliflower and seaweed snacks. Deconstructed Vegetarian Sushi bowl
You can make your bowl however you like! Mix it all together or organize it nice and neat.

Why I made a sushi bowl instead of the actual sushi?

For one main reason: I am really bad at rolling sushi, lol! Do you remember my old vegan sushi recipe? If you don’t, thank your lucky stars!!

I admit that rolling sushi is an art form and it takes a special kind of talent to get those perfect circular shapes. Even after watching hundreds of videos where sushi experts show how easy it is to roll them, I have yet to master that art.

With this vegan sushi recipe made in a bowl, I can also take a few liberties and add ingredients that don’t go into traditional sushi.

Top view of a rectangle metal tray on a long palm leaf. Metal tray has the following ingredients arranged in a row: shredded mango, radishes, potatoasts, red cabbage kraut, edamame, chickpea snack, riced cauliflower and seaweed squares
This vegetarian sushi is perfect for a filling and tasty lunch or a delicious dinner!

How to make vegan sushi bowl

  1. Cook sweet potato slices in the toaster oven, then cut into small pieces and set to the side.
  2. In a bowl combine riced veggies, edamame, chickpea snacks, red cabbage, radishes, and mango.
  3. Heat sesame oil in a wok, then cook garlic and ginger for about 15 seconds.
  4. Add riced veggie mix and stir well.
  5. Stir in cut sweet potatoes and mix to combine.
  6. Add salt, soy sauce, and agave. Mix well and cook for about 30 seconds, then remove from heat.
  7. Assemble your sushi bowl and top with seaweed squares.
  8. Top with sesame seeds and serve.

Answering Common Questions

I like to answer questions that I think you might have when making this vegan sushi recipe. If you have more questions, feel free to ask them in the comments below.

When you make it, be sure to share to rate the recipe below. I will be delighted to see your take on my recipe.

Can I freeze this vegetarian sushi bowl?

don’t recommend freezing it after you have cooked it in the wok. The recipe will taste much better when consumed right out of the wok.
However, feel free to put it in meal prep bowls and refrigerate. Use it within a week of making it. Also, don’t put the seaweed snacks on until you are ready to eat it. They will get soggy and lose some of their flavorings.

Why use radishes and mangoes together?

Every time I have tasted vegan sushi, there is a strong wasabi taste along with a little sweetness. Radishes are not in the same family as horseradish, but they do have similar flavor.
Radishes provide the perfect, strong spicy flavor to the vegan sushi bowl. The mangoes, on the other hand, balance out the strong flavors by adding just a little sweetness.

Why is this sushi “cooked”?

Yes, traditional sushi is raw. This bowl can be eaten raw too, but, since I am using frozen ingredients, I cooked them to even out the texture and tastes.
Cooking it also takes some of the extra moisture away from the riced veggies and edamame.

What does “plant-based” mean?

Plant-based refers to ingredients or food that are derived entirely from plants. Vegetables, grains, nuts and seeds are all derived directly from plants.

If you want to learn more about vegan and vegetarian diets, check out my complete guide.

Vegetarian sushi bowl with all the ingredients mixed inside a grey rectangle tray
All of the ingredients work well together to produce a great dish that’s completely vegan!

More vegan/vegetarian recipes

  1. Mediterranean Lentil Salad
  2. Easy Tomato Sandwich
  3. Vegan Smashed Potatoes
  4. Butternut Squash Risotto
  5. Creamy Vegan Pasta from Love and Lemons

So, will this vegan sushi recipe become a regular lunch meal for you?

Sharing is caring

Don’t be shy, chime in below in the comments. Let me hear your opinion on this recipe. If you enjoyed this, please give it 5 stars and share it on Facebook, Pinterest, Twitter and Instagram.

Top view of a rectangle metal tray on a long palm leaf. Metal tray has the following ingredients arranged in a row: shredded mango, radishes, potatoasts, red cabbage kraut, edamame, chickpea snack, riced cauliflower and seaweed squares

Vegetarian Sushi Bowl

Rini
Quick and easy vegetarian sushi bowl made with cauliflower rice, edamame, mango and sweet potatoes.
Comment Belo!
Prep Time 15 minutes
Cook Time 5 minutes
Course Lunch
Cuisine Japanese
Servings 2 people
Calories 432 kcal

Ingredients
  

  • 3 sweet potato slices
  • cup riced veggies I used frozen cauliflower rice
  • 1 cup edamame thawed and shelled
  • ½ cup chickpea snacks
  • 2 Tbsp sweet and sour red cabbage
  • 2 radishes julienned
  • ½ mango julienned
  • 1 Tbsp avocado oil can use coconut oil too
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 Tbsp salt
  • 1 Tbsp soy sauce
  • ½ tsp agave
  • seaweed squares
  • 1 Tbsp sesame seed black or white sesame seeds

Instructions
 

  • Place 3 sweet potato slices in the toaster oven and cook on Dark Toast mode until the cycle is complete.
    3 sweet potato slices
  • Cut into small pieces and set aside
  • In a bowl, combine riced veggies, edamame, chickpea snacks, sweet & sour red cabbage, radishes and mango
    1½ cup riced veggies, 1 cup edamame, ½ cup chickpea snacks, 2 Tbsp sweet and sour red cabbage, 2 radishes, ½ mango
  • Mix well using a spoon
  • In a wok, add avocado oil and heat for 30 sec
    1 Tbsp avocado oil
  • Add garlic and ginger. Cook for 15 seconds
    1 tsp grated ginger, 1 tsp grated garlic
  • Add the riced veggie mix and gently stir
  • Add the cut sweet potatoes and mix well
  • Add salt, soy sauce and agave
    1 Tbsp salt, 1 Tbsp soy sauce, ½ tsp agave
  • Mix well and cook for 30 seconds before turning off the heat
  • Top with premium roasted seaweed squares (gently crushed)
    seaweed squares
  • Sprinkle the sesame seeds and serve immediately
    1 Tbsp sesame seed

Notes

  • Use a wok to cook the ingredients. It cooks them in under 5 min which is a huge time saver.
  • Thaw the cauliflower rice, edamame and sweet potato slices at room temperature. Avoid microwaving them because they will cook in the microwave. They taste much better when cooked in the wok.
  • Shred the mangoes and radishes because they will be blend better with the other ingredients.

Nutrition

Calories: 432kcal
Keyword deconstructed vegan sushi, how to make vegan sushi, sushi bowl, vegan sushi, vegan sushi recipe, vegetarian sushi
Tried this recipe?Let us know how it was!

Update Notes: this post was originally published in February 2020 and updated in April 2021.

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