Vegan Sushi Bowl


Rice bowls are one of the easiest ways to make use of staple ingredients and leftovers in the refrigerators. You can experiment with Mexican, Korean, Italian, or even Mediterranean flavors. In this Vegan Sushi Bowl, we leverage classic Japanese flavors: vinegar, salt, umami, and soy.

How the Recipe was Developed

Japanese food is based on the staple ingredient of rice, and most dishes are build from this base. Traditional Japanese food shunned meat because of the influence of Buddhism, so this Vegan Sushi Bowl, aka donburi, is not only classic, but super flavorful.

Vinegar is present in both the pickled vegetables and rice vinegar. Salt can be found in the tamari and nori. Umami is found in the sesame oil and liquid aminos, and soy in the tofu.

There is a creamy spicy mayonnaise on top that lends additional moisture to the dish and offsets the thick minerality of the nori.

To Serve

Sushi Bowls such as this one are a great way to get the kids involved in preparing foods because of the variety of toppings. Lay out all of the ingredients and allow everyone in the family to make their own interpretation of a sushi bowl.

Make it as pretty as you like! You can also add any toppings that you like: edamame, red peppers, cooked mushrooms, green onion, sugar snap peas, and radishes all are great in the bowl!

Love the Vegan Sushi Bowls?

Keep cooking with another dish with Asian ingredients, these Vietnamese Summer Rolls.


Vegan Sushi Bowl

Prep Time: 45 minutes Cook Time: 30 minutes
Yield:2-3 servings


For the Tofu

12 ounces extra firm tofu

1/2 cup tamari

1/4 cup rice vinegar

2 tablespoons agave nectar

1 clove minced garlic

1/2 teaspoon grated ginger

1 tablespoon grapeseed oil

For the Bowls

1 cup sushi rice, white rice, or brown rice

2 teaspoons rice wine vinegar, plus a splash

1 carrot, outer peel discarded, and then peeled with a vegetable peeler

1 small cucumber, peeled, seeded and thinly sliced

1 cup red cabbage, roughly chopped or shredded

1 avocado, sliced

1 teaspoon black sesame seeds

1/4 cup microgreens

2 tablespoons pickled ginger

1 teaspoon nori, very finely crumbled by hand

For the Dressing

1/3 cup liquid aminos

2 tablespoons agave nectar

1 1/2 tablespoons toasted sesame oil

2 teaspoon rice wine vinegar

For the Spicy Mayonnaise

2 tablespoons vegan mayonnaise

Sriracha, to taste


  1. Prepare tofu: Open tofu and drain as much water as possible. Wrap in a clean towel and allow to sit for 15 minutes and press out as much water as you can. Dice tofu into 1/2 inch pieces. Whisk together tamari, rice wine vinegar, agave nectar, garlic and ginger in a large bowl. Add tofu and stir to combine. Allow to marinate for 15 minutes.
  2. Cook rice according to package instructions. When done, toss with rice vinegar.
  3. Prepare carrots, cucumber, cabbage, avocado, and microgreens. Add a splash of rice wine vinegar to cabbage to soften.
  4. Make dressing by whisking all ingredients together. Make Sriracha mayonnaise by stirring together ingredients.
  5. Back to the tofu: Drain tofu marinade and discard. Place a large skillet on medium high heat. Add grapeseed oil. Once oil is hot, add tofu and brown thoroughly on all sides.
  6. Divide the rice and tofu between 2-3 bowls. Top with dressing. Add carrots, cucumber, red cabbage, avocado, microgreens, and pickled ginger and drizzle with spicy mayonnaise. Sprinkle with sesame seeds and nori at the end.

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Shop the Recipe

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