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overhead shot of glass meal prep containers filled with vegan sushi bowls
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5 from 5 votes

Vegan Sushi Meal Prep

This vegan sushi bowl meal prep has all the flavors of sushi without the rolling! Made with cucumber, carrots, radish, edamame, rice and a sriracha mayo dressing.
Prep Time20 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 4 bowls
Calories: 330kcal



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


  • Prepare rice - cook rice according to package directions, then allow to cool. Toss with rice vinegar and seaweed.
    crumbling seaweed into rice
  • Sriracha mayo - in a small bowl, stir together the mayo and sriracha. Portion out into condiment containers and add into meal prep containers.
    stirring sriracha and mayo together in blue bowl
  • Portion - portion out rice into four 2-cup capacity storage containers. Portion out edamame, radishes, carrots, and cucumber between the meal prep containers.
    overhead shot of glass meal prep containers filled with vegan sushi bowls



  1. we've used basmati rice in this recipe, but you could use sushi rice, or your favorite type
  2. we've used seaweed sheets (intended to roll sushi), but have also had success using dried seaweed snacks
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!


Serving: 1bowl | Calories: 330kcal | Carbohydrates: 40g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 138mg | Potassium: 540mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5120IU | Vitamin C: 9.4mg | Calcium: 74mg | Iron: 2.2mg