These vegetarian sushi bowls are packed with all your favorite sushi flavors in one tasty bowl, no rolling required!

Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

I have to admit that by the time I tried sushi for the first time, I was a vegetarian. So while I’ve never had “real” sushi, I’ve tried my fair share of vegetarian sushi. From cucumber rolls to avocado rolls, I’ve been surprised at how many tasty vegan options are there are in the world of sushi!

I thought it would be fun to combine all of those tasty flavors into one recipe. Since I wanted to keep this one as simple as possible, we’re piling everything into a bowl instead of spending any time rolling sushi. (Alex and I did make “real” sushi for a date night, and it was so fun but definitely time-consuming!) So, if you want an easy meal that has all the best sushi flavors without any of the hassle, try these vegetarian sushi bowls! If you enjoy this recipe, be sure to try my vegan poke bowls, too!

Vegetarian Sushi Bowl

Ingredients & Subsittutions

I’ll admit that the ingredients list for this recipe is a bit longer than my typical recipes, but this recipe is essentially made of three parts: rice, tofu, and toppings. You can mix and match a lot of these ingredients. The sushi rice comes together quickly, especially if you have a rice cooker. The tofu is also simple to make but if you don’t want to make tofu, you can swap it out for cooked edamame.

As for the toppings, I went with a combination of carrots, cucumber, and avocado. The veggies add a nice color and crunch, while the avocado adds a rich and creamy texture.

To top everything off, I made a simple sauce made with mayonnaise and sriracha. You can skip this if that’s not your thing, but I thought it was a fun addition. You can use vegan mayo if you prefer to keep this recipe plant-based.

Rinse the rice until the water runs clear.
Place the rice and water into a rice cooker or sauce pan and cook until the water has been absorbed.

How to Make Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. In a saucepan or rice cooker, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the water is absorbed. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

How to Make Tofu

Once the tofu has been pressed to remove the water and cut into 1″ cubes, gently toss the tofu in soy sauce.
Sprinkle with cornstarch and stir until evenly coated.
Add the oil to a large non-stick skillet. Heat for 30 seconds. Add the tofu and cook until golden brown.

The Best Sushi Bowl Toppings

Feel free to get creative with the toppings! I used carrots, cucumbers, and avocado but you can add any toppings you like. Try it with pickled ginger and wasabi for a spicy kick. Or add radishes for a little crunch. You can also add additional protein by adding edamame.

Frequently Asked Questions

  • What is nori? Nori is the type of edible seaweed that is commonly used in sushi rolls. These sheets are often toasted before use, which enhances their flavor and crispness. Nori has a distinctive umami flavor and a slightly salty taste, which adds depth to the dishes it is used in. You can skip it if you don’t want to buy nori for this recipe, but it does add a nice flavor to these bowls.
  • Is tofu healthy? Yes! Tofu is a rich source of plant-based protein, essential nutrients like iron and calcium, and antioxidants. With its low saturated fat content and versatility in cooking, tofu is a nutritious option for vegetarian-friendly protein.
  • Can I make this recipe in advance? You can certainly prepare a lot of this in advance. Prep the vegetables and cook the rice. Reheat the rice just before serving. I do recommend making the tofu when ready to enjoy it, as it doesn’t reheat as well. If you want to make this for meal prep, I recommend using cooked edamame instead of tofu. It’s a little easier to reheat.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetarian Sushi Bowl

Vegetarian Sushi Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Japanese Inspired
  • Diet: Vegan
Print Recipe

Description

These vegetarian sushi bowls are packed with all your favorite sushi flavors in one tasty bowl, no rolling required!

Ingredients

Scale

For the sushi rice:

  • 1 cup sushi rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the tofu:

  • 1 14oz block extra firm tofu, cut into 1” cubes
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil

For the sauce:

  • 2 tablespoons mayonnaise or veganaise
  • 1 tablespoons sriracha

For the toppings:

  • 1 medium English cucumber, thinly sliced
  • 1 large carrot, shredded
  • 1 large avocado, quartered (or 2 small avocadoes, halved)
  • 1 sheet of nori (seaweed), cut into thin strips
  • Sesame seeds for garnish

Instructions

Prepare the rice:

  1. Rinse the rice under cold water until the water runs clear.
  2. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and the water is absorbed.
  3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently stir in the vinegar mixture.

Prepare the tofu:

  1. Once the tofu has been pressed to remove the water and cut into 1″ cubes, gently toss the tofu in soy sauce.
  2. Sprinkle with cornstarch and stir until evenly coated.
  3. Add the oil to a large non-stick skillet. Heat over medium-high heat for 30 seconds.
  4. Add the tofu and cook for 3 minutes until golden brown on the bottom. Flip and continue to cook for 2-3 minutes until evenly brown on both sides.
  5. Transfer to a paper towel to allow the tofu to drain.

Assemble the bowls:

  1. Divide the sushi rice into four bowls.
  2. Top the rice with tofu, avocado, cucumbers, and carrots.
  3. In a small bowl, whisk together the mayonnaise and sriracha.
  4. Drizzle the sauce over the sushi bowls.
  5. Garnish with sesame seeds and nori strips if desired.