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Vegan Sushi Bowl

Name: Vegan Sushi Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 4 cups cooked sushi rice (, see note); 1 cup Shiitake mushrooms; 1 tablespoon Tamari (, soy sauce for non gluten-free); 1/2 cup Spicy Cilantro Sauce (, divided); 16 ounces firm tofu (, cut into cubes); 2 tablespoon Tamari (, soy sauce for non gluten-free); ¼ cup corn starch; 1 avocado (, sliced or cubed); 1 cucumber (, cut into matchsticks or sliced); 1 carrot (, cut into matchsticks or sliced); ½ cup sliced green onion; 4 radishes (, sliced); cilantro (, for garnish); Tamari (, soy sauce for non gluten-free); Creamy Peanut Sauce; Spicy Cilantro Sauce

By Sophia DeSantis, Reviewed by Anjali Shah on April 5, 2025

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This Vegan Sushi Bowl is one of my favorite ways to turn sushi night into an easy, nourishing weeknight dinner! It’s packed with colorful veggies, crispy tofu, and flavorful sauces, and the best part is everyone can build their own bowl just how they like it.

Top view of two sushi bowls surrounded by ingredients on a brown speckled white surface

Sushi has always been one of my absolute favorite meals. Just like in my avocado sushi recipe, I love the combo of sticky rice, fresh veggies, and honestly, the whole little ceremony of putting it all together. Funny enough, when my kids first tried sushi, they treated the rolls like cookies – curious bites, a few funny faces, and then total fascination with all the new flavors. Ha!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍱 More Asian Vegan Recipes!

📋 Recipe Card

But let’s be real, I don’t always have time to roll sushi on a busy weeknight. So I created this deconstructed vegan sushi bowl as an easy way to get all those same flavors. Plus, letting everyone build their own bowl means more fun and zero leftovers at the table – yes, even from the picky eaters!

👩🏽‍🍳 Why I Love This Recipe

What I love most about this recipe is that it lets me skip the sushi mat but still enjoy all the sushi flavors we love! It’s quick, colorful, and super fun to throw together, especially when the kids get to build their own bowls. Honestly, it’s dinner and entertainment all in one.

What really seals the deal for me is how naturally healthy this sushi bowl recipe is. It’s packed with plant-based protein, fiber, and all those good-for-you vitamins from the fresh toppings like crunchy carrots, cool cucumbers, creamy avocado, and radishes with a little bite. I love how flexible it is too, I can swap in whatever veggies or protein I have hanging out in the fridge or freezer. Give me some warm rice, sautéed shiitake mushrooms (my personal favorite), crispy tofu, and a drizzle of sauce, and I’m one happy mama with a bowl full of flavor.

I like to serve this more often than you’d probably expect. I’m totally that person who could eat sushi every single week – yep, that’s me! This easy bowl version is such a win because it’s ready in under an hour, totally customizable, and perfect for busy families like ours. Honestly, once you try it, I think you’ll be coming back to it again and again too.

🥘 Ingredients

To make my favorite vegan sushi bowl, I just start by choosing a base, usually sushi rice, then I have fun with the toppings. Here’s what I like to use:

Sushi Rice: I usually go with sushi rice because it’s perfectly sticky and holds everything together. But honestly, any grain works great, I’ve even made it with quinoa or brown rice when I’m out of sushi rice.

Shiitake Mushrooms: Shiitakes are my favorite for adding that rich, savory flavor. If I don’t have them, I’ll grab cremini or portobello mushrooms and they still turn out delicious.

Tofu: I like to use firm or extra-firm tofu and press it well so it crisps up nicely. It’s such a great plant-based protein and super easy to season however I want – see my variations below for more ideas!

Veggie Toppings: I usually go with avocado, cucumber, carrots, and radishes because I love the crunch and creaminess. But you can use any mix of veggies you like.

Garnishes: A handful of green onions and cilantro adds a fresh pop at the end.

Sauces: I used a combination of tamari (or soy sauce if you don’t need this to be gluten-free), and a spicy cilantro sauce I found at the store. But any sauces would work well here – try my gluten free stir fry sauce or a peanut sauce.

🔪 How To Make

My vegan sushi bowl recipe is basically a mix, drizzle, and dig in kind of situation, especially if I’ve prepped the veggies or tofu ahead of time. Here’s how I usually make mine:

Let’s Get the Toppings Cooking: The first thing I do is prep the toppings. I mix tamari and cornstarch to make a quick slurry, toss the tofu cubes in it, and spread them out on a parchment-lined baking sheet. Then I toss the mushrooms with a little tamari too and add them to the same sheet. I bake everything at 400 degrees Fahrenheit for about 20 to 25 minutes until they’re nice and crisp.

A parchment lined baking sheet with cubes of tofu and sliced shiitake mushrooms

Build Your Bowl Your Way: This part is the most fun! I scoop the rice into four bowls, then top each one with crispy tofu, savory mushrooms, and whatever fresh toppings we’re in the mood for.

Rice, tofu and mushrooms in two cream bowls surrounded by more ingredients for sushi bowls

Time to Sauce It Up and Serve: Once everything is in the bowl, I drizzle on our favorite sauces, toss on a few fresh garnishes, and just like that, dinner is ready to enjoy.

A veggie filled sushi bowl drizzled with sauce and a fork in it

💭 Expert Tips

My #1 Secret Tip for making this vegan sushi bowls is to press the tofu for at least 15 minutes before baking it. Trust me, I’ve tried skipping it when I’m in a rush, and it just doesn’t turn out the same. Pressing the tofu helps for getting that golden, crispy texture I love.

Other Tips To Keep In Mind:

Rinse Your Sushi Rice: I always rinse my sushi rice a few times until the water runs clear. It keeps the rice sticky but not overly gummy, which is exactly what we want.
Check On Your Mushrooms: I like to check my mushrooms at the 15-minute mark while they’re baking. They tend to cook faster than the tofu and can burn if left too long.
Cut All Raw Veggies Thinly And Uniformly: I find that slicing my veggies nice and thin helps them blend better with the rice and toppings.

📖 Variations

What I love most about this dish is how easy it is to make it your own! Honestly, I mix it up almost every time I make it depending on what I have in the fridge. Here are some of my favorite variations:

Different Base: I love switching things up by using quinoa or cauliflower rice instead of sushi rice.

Other Proteins: When I want to change the protein, I’ll use crispy air fryer tempeh, a handful of edamame, or even chickpeas or lentils. I use around half a cup per bowl.

Other Toppings: I get creative with toppings and love adding things like pickled ginger, sesame seeds, or mango. Just a few tablespoons of each goes a long way in adding flavor and texture.

Other Sauces: I like to keep things interesting by mixing in sauces like spicy vegan mayo or teriyaki. About 2 tablespoons drizzled on top brings the whole bowl together.

🍽 Serving Suggestions

This vegan sushi bowl recipe pairs perfectly with some of my favorite light and refreshing Asian-inspired dishes.

Other Side Dishes: I like to keep the sides simple, like my vegan egg rolls or my air fryer yuca fries, both of these are light and easy and have great texture to pair with the bowls.

Drinks: I usually pour myself a glass of iced matcha or grab a boba tea when I want something refreshing to sip.

Other Mains: If I’m feeding a crowd or just want leftovers (which I always do), I’ll throw in a pot of my vegan miso soup or my quick tofu fried rice.

🧊 Storage Directions

Refrigeration: If you have leftover assembled bowls, you can store them in the fridge in an airtight container for about 24-48 hours. If you’re storing each of the ingredients in separate containers, they will last in the fridge for up to 5 days.

Freezing: This recipe doesn’t freeze well, so I don’t recommend it.

Reheating: Warm your protein, mushrooms, & grains (tofu & rice) in the microwave until heated through, and then top with the raw veggies, sauces and enjoy.

❓Recipe FAQs

Can I meal prep this recipe?

Yes absolutely, I love using this as a meal prep recipe! I usually cook the rice, mushrooms, and tofu ahead of time, then chop up all the raw toppings, except the avocado so it doesn’t brown. I store everything in separate airtight containers in the fridge for up to 3 to 5 days.

Why is my tofu soggy?

Soggy tofu usually means it wasn’t pressed long enough. I always make sure to press mine for at least 15 to 20 minutes to get that extra water out.

What’s the best way to slice the avocado so it doesn’t get mushy?

I like to use an avocado that’s ripe but still firm, so it holds its shape nicely. I always slice it right before serving to keep it from browning, and a thin knife or even a spoon works great to fan it out without turning it into mush.

A cream bowl on a white towel with a deconstructed sushi bowl in it and a fork getting a bite

🍱 More Asian Vegan Recipes!

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