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sushi bowl recipe.

Vegan Sushi Bowl

Learn how to prepare this delicious sushi bowl; quick, simple and full of authentic Japanese flavors. Made using readily available ingredients, it’s a restaurant-worthy dish! 
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 431 kcal

Ingredients
  

For rice base:

  • 1 cup sushi rice
  • 1 1/3 cups water

For the sushi rice seasoning:

  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin
  • 1 teaspoon fine salt
  • 1 1/2 tablespoons caster sugar
  • 1 1/2 teaspoons lemon juice

For the dipping sauce:

For the toppings:

  • 4 oz tofu (114 g) firm or fried, cubed
  • 1/2 cup carrot julienned
  • 1/2 large cucumber sliced
  • 1 avocado sliced
  • 1/2 teaspoon sesame seeds black
  • 1/2 teaspoon seaweed flakes

Instructions
 

  • Rinse rice off in a colander about 5 or 6 times, then place in a sieve and let it drain over a bowl for 45 minutes. This step is important.
  • While waiting for the rice to drain, prepare sushi liquid seasoning by heating rice vinegar, mirin, salt and caster sugar and lemon juice in a small pot till sugar is dissolved. Don't boil.
  • After the rice has drained, add it and 1 1/3 cup of water to a heavy based small pot. Bring to a boil.
  • Once boiling, cover with a lid and reduce to a simmer. Let cook for 15 minutes exactly. Avoid opening the pot. Once 15 minutes is up, turn the stove off and leave the pot covered for 10 minutes.
  • Transfer rice to a bowl and pour sushi seasoning over it. Using a bamboo paddle or large spoon, with a cutting motion, stir/fluff seasoning into the rice. The cutting motion will help to aerate the rice.
  • Once cooled, the rice should be sticky and have absorbed all the liquid seasoning. It is now ready to use!
  • In a pan, place the Shimeji mushrooms, tamari, mirin and sesame oil over a small to medium heat. Let cook for a few minutes at most, stirring occasionally, till mushrooms soften and release their moisture into the pan - this liquid is what you'll use as your dipping sauce. Remove the mushrooms.
  • Place rice in a bowl, and surround with prepared mushrooms, carrot, avocado, tofu, cucumber. Sprinkle sesame seeds and seaweed flakes on the rice. Serve with dipping sauce!

Notes

TO STORE: Place any leftovers in an airtight container, cover and store in the refrigerator for 2-3 days. 
TO FREEZE: To store for a longer term, put individual ingredients in freezer-safe containers or wrap them tightly in plastic wrap and place them in the freezer for up to 2-3 months. 
TO REHEAT: Reheat in the microwave or pot for a few minutes until warm enough to enjoy.

Nutrition

Serving: 1servingCalories: 431kcalCarbohydrates: 77gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1213mgPotassium: 582mgFiber: 9gSugar: 13gVitamin A: 2772IUVitamin C: 13mgCalcium: 82mgIron: 3mg
Keyword sushi bowl, vegan sushi bowl
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