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Vegan Sushi Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


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


  • 1/2 cup plus 1 tablespoon seasoned rice vinegar, divided* (see note below)
  • 1 small red onion, cut into thin half-moons*
  • 1 1/4 cups short grain brown rice
  • Fine sea salt
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons neutral oil, like avocado or refined coconut
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1 cup frozen shelled edamame*
  • 1/4 cup vegan mayo
  • 1 teaspoon soy sauce
  • Sriracha or another hot sauce, to taste
  • 2 Persian cucumbers, thinly sliced
  • 4 snack-size nori sheets
  • Sesame seeds, for garnishing


  1. Make the onions. In a bowl or jar, combine 1/2 cup vinegar with 1/2 cup water. Add the onions, making sure they’re fully submerged; if not, add more liquid. Marinate at room temp for at least 30 minutes. (After that, keep the onions in an airtight container in the fridge and use within 2 weeks).
  2. Cook the rice. In a small pot, combine 1 1/4 cups rice with 2 1/2 cups water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed (do not stir during cooking), about 25 minutes. When the rice is done, turn the heat off and leave the pot covered for another 10 minutes (without stirring).
  3. Season the rice. Drizzle 1 tablespoon vinegar and 1 teaspoon sesame oil over the rice. Fluff with a fork.
  4. Cook the veg. Meanwhile, heat 2 tablespoons cooking oil in a large skillet over medium heat and add the mushrooms with a pinch of salt. Cook until lightly browned, stirring occasionally, about 8 minutes. When the mushrooms are almost done, add 1 cup edamame and cook until it’s heated through for another few minutes.
  5. Make the spicy mayo. In a small bowl, stir 1/4 cup mayo with 1 teaspoon soy sauce and enough hot sauce to reach your desired heat level.
  6. Assemble. Divide the rice among bowls, top with the mushroom mixture, quick-pickled onions, and cucumbers, and drizzle with spicy mayo. Crumble the nori on top and sprinkle with sesame seeds.


  • Seasoned rice vinegar contains sugar and salt. 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.
  • You can skip the onions altogether and top the bowls with kimchi instead.
  • If you can’t find edamame, sub with frozen peas.
  • Look for nori in the snacks or Asian foods aisle of the supermarket.


  • Serving Size: 1 bowl
  • Calories: 420
  • Fat: 16.6 g
  • Carbohydrates: 60.2 g
  • Fiber: 4.3 g
  • Protein: 9.2 g