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Veggie Sushi Bowls
Vegan sushi still reigns among my favorite foods. And my favorite Japanese restaurants (Hello Fuji-Orlando!) allow me to savor the flavors when we dine out. But I have yet to perfect the art of quickly creating sushi rolls at home. I know, i need to practice more. But for now, these Veggie Sushi Bowls keep me happy between visits to Fuji and other great restaurants.
Yes, I do own a sushi rolling mat. It shows some use, though definitely calls out for more. However, once I discovered that these veggie sushi bowls taste almost as good, I put the mat away for now. It’s not gone. It will reappear. Sometime soon, perhaps.
Cost Factors of Veggie Sushi Bowls
I realize that indulging in vegetarian sushi in any Japanese restaurant costs way more than making it at home. I consider it an occasional treat. In fact, when I opt for creating a dinner consisting of veggie sushi bowls for the family, I opt to step up the nutrition.
Yes, the veggies still claim top honors. And I include more than my restaurant roll contains. My bowl has a definite size advantage. However, instead of the white rice traditionally used in rolls, my veggies sushi bowls feature the healthier, fiber-filled brown rice.
And, to make our homemade versions seem even better, the actual cost ends up being a tiny fraction of going to our favorite Japanese restaurants.
Homemade sushi bowls answer my sushi cravings. And, with no rolling involved, they come together quite quickly and easily. In fact, my favorite method is the buffet style. Yes, I simply set out the ingredients on our kitchen island and provide serving utensils. Each person then creates their own version of veggies sushi bowls. Indeed, this simplifies my work even more.
And each person gets to choose their sauces and toppings, too. No one is limited by what I put into the roll or the bowl. And with so much unprocessed nutrient-containing fiber, our family meals keep everyone fueled for several hours.
Of course, veggie sushi bowls begin with rice. Short grain brown rice makes the best, in my experience. I mix in toasted, crumbled nori. This is the same type of seaweed that encases sushi rolls. Also, I add vinegar, soy sauce, and a bit of natural sweetener. Yes, sushi rice usually contains a type of sugar. Mine is all-natural and healthier.
Protein and vegetables vary but usually include some or all of:
- tofu (small cubes or thin slices)
- sliced avocado
- cucumber matchsticks (short and thin)
- carrot ribbons (a vegetable peeler makes these perfect)
- roasted sweet potato (thin slices)
- mung bean sprouts
- chopped pineapple (not authentic, but delicious!)
- pickled ginger slices
- sesame seeds (an absolute must, in my opinion!)
Quick and Easy Veggie Sushi Bowl
We’ve put together a very simple recipe for your veggie sushi bowl. As I indicated above, you might choose to vary the ingredients and amounts to suit your preferences and what you have available. In fact, it’s possible to make this soy-free by using another protein, such as nuts. Have fun creating!
Veggie Sushi Bowl
Veggie Sushi Bowl Recipe
Ingredients to prepare the Rice
- 2 cups brown rice short-grain brown rice, cooked
- 1 sheet nori about 8 tbsp crumbled
- 3 tbp rice vinegar
- 2 tsp soy sauce or tamari or coconut aminoes
- 1 tbp pineapple juice or another natural sweetener
- 4 tbsp sesame seeds
Additional Ingredients for the bowl
- 2 cups edamame cooked and shelled
- 1 cups cucumber diced
- 2 cups carrot grated or juilened into strips
- 1 avocado ripe; diced
- 8 ounces mung bean sprouts
Sauces and Toppings (see recipes below)
Season the Rice
- If needed, rinse the rice. Fluff with a fork.
- In a small saucepan, combine the rice vinegar, soy sauce, pineapple juice. Stir over medium heat until very warm, about 2 minutes.
- Cool slightly. Toss the rice and sauce together.
- If nori is not yet toasted, use a large skillet with medium-low heat to toast it for about 5 minutes, flipping it over about halfway through. When done, nori will cruble easily.
- Add nori to the rice mixture.
Assemble the veggie sushi bowls
- Use one-quarter of each of the ingredients to assemble 4 individual bowls. Or, allow each person to create their own masterpiece!
- Add sauces of choice (see recipes below) and garnish with more sesame seeds, if desired.
Toppings you might offer for each to choose:
- soy or tamari sauce (coconut amino’s is a good soy-free alternative)
- soy-ginger dressing
- vegan spicy mayo
- soy wasabi sauce
See recipes below
Soy Ginger DressingAn easy vegan alternative to commercial dressings. Use this with salads, sushi bowls, and more.
- 4 tbsp soy sauce your choice: regular, low-sodium
- 1 tbsp maple syrup or other natural sweetener
- 2 tbsp rice wine vinegar
- 1 tsp garlic ground
- 1 tsp ginger ground or minced
- Whisk together all ingredients. Adjust the amounts to personal taste.
- Drizzle over your sushi bowl or use in other recipes.
NutritionCalories: 16kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 575mgPotassium: 31mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Vegan Spicy Mayo
Vegan Spicy MayoThis spicy mayo is easy to make and delicious with sushi, rice bowls, and even fries, burgers, and wraps.
- ½ cup raw cashews soaked overnight in water, then drained - See Note below
- ¼ cup water more or less, to adjust consistency
- 1 tbsp rice wine vinegar or substitute lime juice, if desired
- ½ tsp salt
- 2 tsp maple syrup or other natural sweetener
- 2 tsp soy sauce or tamari
- 1 tbsp sriracha sauce more, if desired to taste
- Put the soaked and drained cashews to a blender.
- Add the remaining ingredients.
- Blend on low speed, then slowly increase speed to blend on high speed until smooth and creamy. Stop as needed to scrape down the sides of the blender.
- Transfer to a container. Use immeidately or keep in your refrigerator for up to one week.
NotesNote: We think that the sauce is the creamiest when the cashews are soaked overnight. However, when you are short on time, you do have options. Option 1- Quick Soak. In a pot on your stovetop, boil the cashews for at least 10 minutes. Then drain and use as directed. Option 2- Blend the cashews with water before adding the other ingredients. Make sure they are well combined before adding the rest of the ingredients. Option 3- Use raw cashew butter in place of the cashews and water. Yes, this does work. You may need to adjust the consistency a bit more, but the results are still delicious!
NutritionCalories: 34kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 182mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Soy Wasabi Sauce
Soy Wasabi Sauce
Soy Wasabi Sauce Ingredients
- ¾ cup soy sauce use regular, low sodium, or your choice
- 1 tsp wasabi more or less, to taste
- In a small bowl, whisk together the soy sauce and wasabi.
- Use as a dipping sauce or pour-over sauce.
Interested in History of Foods?