Vegan sushi bowl meal prep bowls have all the flavors of sushi without the rolling! Made with cucumber, carrots, radish, edamame, rice and a sriracha mayo dressing.
From egg roll in a bowl to spring roll bowls, and these vegan sushi bowls - there are so many recipes that can be made easier by "deconstructing" them and serving up in a bowl!
With this homemade vegan sushi bowl, you can enjoy all the flavors of sushi without any rolling or extra fuss. A fun new way to enjoy homemade sushi - no takeout required!
Best of all, these sushi bowls are so easy to make, and pack 11 grams of vegan protein per serving. They are meal prep friendly for lunch or dinner, and are very versatile (throw in whatever veggies you have on hand)!
Reasons you'll love this recipe
- it has all the delicious flavors of traditional sushi, but no rolling required!
- for 25 minutes of effort, you will create four delicious vegan lunches
- the veggies hold up well for meal prep, and they taste great even on day 4
Recipe Video
Watch the video below to see how to prep these bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Ingredient notes
- Veggies - julienned carrot and cucumber, and thinly sliced radishes are delicious in this sushi bowl. To store your cucumber for 4 days, you may wish to slice in rounds (it will stay more moist that way). You can also swap the veggies for whatever you have on hand - broccoli, cauliflower, avocado, sprouts, or bell peppers would be good options.
- Edamame- I used frozen, shelled edamame. Simply thaw it out.
- Rice- I used basmati, but you could use any rice for this dish. After cooking, toss with some rice vinegar and seaweed (optional but adds a little more sushi flavor to the recipe)
- Seaweed sheets- found in the international foods section of your grocery store, we've had success using both seaweed sheets (for rolling sushi) and dried seaweed snacks.
- Sriracha mayo - mix together sriracha with vegan mayonnaise. An alternative that would also be delicious is to add wasabi paste to the mayo instead of sriracha!
Step by step instructions
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Prepare Rice
Cook rice according to package directions, then allow to cool. Toss with rice vinegar and seaweed.
Sriracha Mayo
In a small bowl, stir together the mayo and sriracha. Portion out into condiment containers and add into meal prep containers.
Note - for the sriracha mayo, I used these condiment containers these condiment containers
Portion
Portion out rice into four 2-cup capacity storage containers. Portion out edamame, radishes, carrots, and cucumber between the meal prep containers.
FAQ
They are served cold! This is a great option if you don't have access to a microwave!
Yes, however I would recommend adding smoked salmon over raw salmon, unless you know you have sushi-grade salmon and that it's safe to store for 4 days. And of course, it would no longer be vegan.
Absolutely! You could pretty much add any hardy veggie to these bowls. Broccoli, cauliflower, and bell peppers might be good options.
Storage + Serving
- Fridge - store in the fridge in an air tight meal prep container for up to 4 days.
- Freezer - this recipe is not freezer friendly.
- To serve - toss everything up with the sriracha mayo and enjoy cold!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Vegan Sushi Meal Prep
Ingredients
Rice
- ¾ cup basmati rice uncooked; see note 1
- 2 tablespoons seasoned rice vinegar
- 1 sheet seaweed crumbled into small pieces; see note 2
Sushi Bowls
- 2 cups edamame shelled, thawed from frozen
- 6 radishes sliced
- 2 carrots cut into matchsticks
- ½ long english cucumber cut into rounds or matchsticks
Sriracha Mayo
- ¼ cup vegan mayonnaise or regular mayo for non-vegan
- 1 teaspoon sriracha or more if you like it spicy
Instructions
- Prepare rice - cook rice according to package directions, then allow to cool. Toss with rice vinegar and seaweed.
- Sriracha mayo - in a small bowl, stir together the mayo and sriracha. Portion out into condiment containers and add into meal prep containers.
- Portion - portion out rice into four 2-cup capacity storage containers. Portion out edamame, radishes, carrots, and cucumber between the meal prep containers.
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Tips:
- we've used basmati rice in this recipe, but you could use sushi rice, or your favorite type
- we've used seaweed sheets (intended to roll sushi), but have also had success using dried seaweed snacks
- Fridge - store in the fridge in an air tight meal prep container for up to 4 days.
- Freezer - this recipe is not freezer friendly.
- To serve - toss everything up with the sriracha mayo and enjoy cold!
Video
Nutrition Information
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Devon says
How do you eat this cold and not have hard rice? Am I doing something wrong??
Jasmine @ Sweet Peas & Saffron says
Hi Devon, yes this recipe is served cold. If you prefer the rice reheated, you could always store it separately and reheat the rice before serving. The fresh veggies are best enjoyed cold though (for the crunch factor)! 🙂 I hope this helps.
Whitney says
Could you please share the type of rice cooker you use? Thank you!
Jasmine @ Sweet Peas & Saffron says
Hi Whitney, this is the rice cooker that Denise uses. Other equipment and faves can be found on our shop page!
Paige says
Loved this! Even my two kiddos loved this! They even ate the radishes and don’t normally. We all really
Love sushi rolls but have made a conscious decision to not eat seafood anymore. Doesn’t stop the cravings. This totally curbed them though. We enjoyed this fresh for lunch. When I meal planned it to pack for one of our hikes, it just was not the same because the rice’s textured changed. We will make and eat fresh again for sure!
Denise Bustard says
Hi Paige! I'm so happy to hear you enjoyed! Thanks for reporting back.
Ichi Tokyo says
. It looks so delicious, going to have to give this recipe a try….maybe this weekend