Vegan Sushi Bowls with Shiitake Mushrooms and Edamame

Vegan sushi bowls are an easy way to eat all your favorite sushi components – seasoned rice, veggies, nori, spicy mayo – without the extra fuss of rolling.

Like many of my favorite recipes, this one initially happened by accident. I’d set out to test a recipe for nori tacos (sushi fillings wrapped in nori sheets to resemble tacos) and it didn’t at all go as planned. The “tacos” fell apart as I was assembling them since the delicate nori sheets couldn’t handle the weight of the fillings and everything turned into a big old mess.

Hungry and frustrated, I said “f*ck it” and layered all the toppings into bowls instead, crumbled the nori on top, and called it dinner. Rene and I gobbled it up immediately – and reached for seconds. If you’re a fan of vegan sushi and/or poke bowls, I guarantee you’ll love this healthy meal as much as we do.

What’s In These Vegan Sushi Bowls

These vegan rice bowls consist of seasoned rice, sautéed shiitake mushrooms, protein-rich edamame, quick-pickled red onions, raw cucumbers, and spicy mayo. The crumbled nori on top ties in the whole “sushi” vibe. These are easy, fuss-free, and so, so good.

Key Ingredients + Substitutions

• Brown Rice: Whole grain brown rice is a healthier alternative to white. Since the grains’ bran and germ are still attached, brown rice has its fiber, protein, and minerals intact – unlike white rice, which is basically pure starch. Short grain brown rice is more chewy and, in my opinion, a lot tastier than long grain.
• Shiitake Mushrooms: Add a “meaty” component to these vegetarian bowls.
• Edamame: If you can’t find any, sub with frozen peas.
• Red Onion: Feel free to sub with a sweet white onion. Alternatively, skip the quick-pickled onions and use kimchi for the bowls instead.
• Seasoned Rice Vinegar: It’s called “seasoned” because it already contains sugar and salt, making it the perfect pickling liquid. If you don’t have it, substitute with plain rice vinegar or apple cider vinegar, and compensate with some salt and sugar/maple syrup in the pickling liquid.
• Nori: Snack-size nori sheets are perfect for this but you can use sushi-size nori, too. Look for it in the snacks or Asian foods aisle of the supermarket.

How to Make Vegan Sushi Bowls

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Pickle the Onions

Combine equal parts seasoned rice vinegar and water in a bowl/jar. Add thinly sliced onions and set aside to marinate at room temp for at least 30 minutes. If you want to skip these, top your bowls with kimchi instead.

Pickled onions will then keep in the fridge for up to 2 weeks – you can use them in salads, grain bowls, sandwiches, etc.

Step 2: Cook the Rice

Combine rice and water in a small pot. Season with salt and cover with a lid. Simmer until all the water is absorbed (~25 minutes). Do not stir during cooking to avoid mushy rice! When it’s done, turn the heat off, and leave covered (without stirring) for another 10 minutes, so it can absorb the remaining steam in the pot. Lastly, season with vinegar and sesame oil.

Step 3: Cook the Vegetables

While the rice is cooking, heat some oil in a pan and cook your sliced shiitakes with a pinch of salt. Resist the urge to stir too often since prolonged contact with the hot pan will give you the browning you want = flavor! When the ‘shrooms are almost done, add the edamame and cook for another few minutes to defrost them.

Step 4: Make the Spicy Mayo + Assemble

In a bowl, stir together mayo and hot sauce until you reach your desired heat level.

To serve, divide the rice among bowls, top with the shiitake mixture, pickled onions, and sliced cucumbers, and drizzle with spicy mayo. Garnish with crumbled nori and sesame seeds.

Make-Ahead Tips

Yes, these bowls do work for meal prep. You can pickle the onions, cook the rice, sauté the veg, and make the spicy mayo in advance, and keep them in separate containers in the fridge for up to 4 days. Then assemble and top with raw cucumbers as needed.