Sushi Rice Bowl

Sushi rice bowls are a simplified way to satisfy your sushi cravings at home. I’ll show you how to turn this typically fish-forward dish into a plant-based bowl of goodness with fresh flavors and crunchy textures that will make you forget there’s no fish. I’ve added a list of all the best sushi toppings for you to choose from, plus 3 different sauces to try. 

Why sushi rice?

Sushi rice is the base of any good sushi bowl. It's important to use that kind of Japanese short-grain rice because its high starch content is what makes it sticky.

The characteristic sushi flavor that I'm sure you know and love comes from the rice's vinegary seasoning. All you need to do is add a mixture of rice vinegar, salt, and sugar to the cooked sushi rice. It's going to be game-changing!

If that sounds a little complicated, I have a whole guide on sushi rice (with cooking tips, ratios, and mistakes to avoid) to help you get started! Alternatively, use brown rice.

Vegan sushi bowl toppings

These are my top veggie recommendations for sushi rice bowls:

• Cucumber: Thinly sliced – skin on or off.
• Carrots: Sliced or grated carrots provide sweetness and color.
• Radishes: Sliced radishes add a peppery kick!
• Avocado: Creamy avocado slices or chunks add a buttery texture.
• Green onions: For a sharp, oniony flavor.

Here's a range of high-protein sushi bowl toppings to make your bowl extra nutritious:

• Crispy tofu: Easy to prepare and incredibly delicious. Never done it? Read my post on how to make the best crispy tofu in a pan.
• Edamame: Steamed or blanched edamame beans offer 12 grams of protein/100g and a pop of green. I personally use the frozen kind.
• Roasted cashews or peanuts: Surprisingly, raw cashews contain 18 grams protein/100g and raw peanuts 26 grams protein/100g.
• Marinated and roasted tempeh: Maybe a little less conventional but such a great vegan protein source.

Additional toppings that will bring your bowl to the next level:

• Pickled ginger: This sushi essential cannot be missing in a sushi bowl. Alternatively, you can try homemade ginger pickled carrots.
• Nori sheets: I love their umami flavor and wonderful snap. Simply break up a sheet of nori into small pieces and add them to your bowl. They can be found at most grocery stores in the Asian food aisle or in Asian markets.
• Seaweed salad: A classic sushi topping, seaweed salad provides a briny, umami taste.
• Crispy fried onions: For added texture and crunch.
• Sesame seeds: Toasted sesame seeds, black or white, provide nutty crunch and flavor.
• Wasabi: Mixed with a little tamari or (gluten-free) soy sauce, it's perfect to drizzle over crunchy veggies.
• Herbs: Thai basil or cilantro pair perfectly with the rest of the sushi bowl's flavors.

How to make sushi bowls

STEP 1: Cook the sushi rice. Rinse and cook the sushi rice according to package directions or read my sushi rice guide.

STEP 2: Prepare the fresh vegetables while the rice is cooking. Cut the cucumbers, radishes, and carrots into small dice or slice them thinly with a mandoline. Defrost the edamame beans. Cut the avocados into slices.

Sushi bowl sauces

1. Spicy mayo sauce: I'm not a fan of Sriracha so I created a spicy mayo alternative with cleaner ingredients that's perfect for both homemade sushi bowls and Poke bowls.
2. Creamy avocado cilantro sauce: Avocado lovers will love a simple crema made from avocado, lime juice, salt, garlic, and cilantro. Definitely less traditional, but still incredibly good.
3. Classic sesame sauce: If you don't need a creamy sauce in your bowl, keep it simple with a mixture of tamari (or gluten-free soy sauce), sesame oil, a neutral oil, and a touch of maple syrup.

All 3 recipes can be found in the recipe card below.

Elo’s tips

• Sesame oil as a veggie marinade: Dunk the cucumber dice or slices in a little sesame oil to make them even more flavorful. You could also do the same with yuzu ponzu, a sweet citrusy soy sauce.
• Leftover rice: Use leftover sushi rice to make homemade sushi or nori wraps.
• Furikake: This rice seasoning made of nori and sesame seeds is a staple of Japanese cuisine and tastes amazing on sushi rice bowls.
• Consider adding fruit: For a sweet and refreshing touch, include fruits like mango, or slices of citrus fruit to balance out the savory flavors. Lychee, papaya, and firm kiwi are other fruits I’d recommend experimenting with.
• Maintain balance: Aim for a well-balanced sushi bowl that includes a variety of flavors and textures. Balance sweet, salty, sour, and umami elements to create a harmonious and satisfying meal.

Can I make sushi rice bowls ahead of time?

Yes, you can absolutely prepare components of this sushi rice bowl in advance for meal prep. You can cook the sushi rice, chop your preferred toppings, and mix your sauce ahead of time. 

Store them separately in airtight containers in the refrigerator, and assemble your bowl when you're ready to enjoy it. Keep in mind that some toppings, like avocado, are best added fresh to prevent browning.

Frequently asked questions