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Vegan Sushi Bowl

Vegan Sushi Bowl

I've always said that life is much better when eating sushi, but to be honest, making it can sometimes be an absolute hassle. 

Who has time to me assembling, rolling and cutting sushi on a regular basis? 

Definitely not me!

I am going to share with you this Japanese inspired dish that takes care of that, in no time you'll have a delicious, crazy healthy, protein packed and super easy to make sushi bowl. 

This recipe has become one of my ultimate favourite meals, which I can make so much more often than sushi and have it ready in way less than 40 minutes if I get my multi-tasking game going. 

Also, if you are looking for a healthy meal, high in protein this is exactly it, and it will keep you satisfied for a while without that bloated heavy feeling some other high protein meals do.

For the base we are using brown rice, which is so much better than white rice, we've heard this before and reason behind this statement is that since brown rice is less processed than white rice it retains a lot more nutrients.

Brown rice is a complex carb, low on calories and high on fiber, loaded with antioxidants, vitamins and minerals. Opting for this alternative will keep you feeling satisfied for longer, avoiding the need to over eat; it will, also give you a boost of energy avoiding that post-meal tiredness you get when eating white rice or other empty carbs.

The best part of this meal, in my opinion, is all the different veggies. I've added a combination of raw and cooked vegetable, different textures and many colours to make it as packed full of nutrients as possible. It also makes it way more fun and flavourful!

Even though you'll find protein in the rice and some of the veggies we used, the main source would be the tempeh, without a doubt. I've been incorporating tempeh in a lot of my new recipes because it is such a versatile ingredient, packed with so many health benefits and I've found it is one of the easiest ways to add good quality protein to a vegan diet. 

To finish off this beauty we have a delicious wasabi sauce, the perfect complement for all the other ingredients already sitting in your bowl. The vegan mayonnaise adds a bit of extra calories but trust me when I say, they are so worth it!

As you can see these bowls simplify the home-made sushi process so much, and there are innumerable ways you can combine ingredients to make them interesting and delicious. This is my favourite recipe so far, if I out-do myself, I'll let you know ASAP!

Some other reasons I like sushi bowls so much is because they are great for lunch and dinner, and the fact that you can easily adjust the recipe to the amount of people that suits you, wether you are eating solo, feeding the fam or having a get together.

Ingredients
13
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Avocado, Soy, Tempeh

Ingredients

For the Sushi Bowl

  • 1 avocado (sliced into strips)
  • 2 small carrot (sliced into strips)
  • 12 cup frozen shelled edamame (defrosted)
  • 12 lime (juiced)
  • 2 large radish (thinly sliced)
  • 4 tbsps roasted seaweed
  • 1 tsp roasted sesame seeds
  • 2 tbsps soy sauce
  • 2 small spring onion (finely chopped)
  • 5 oz tempeh (sliced into strips)
  • 1 tablespoon toasted sesame oil

For the rice

  • 12 cup brown rice
  • 1 cup water

For the sauce

  • 4 tbsps vegan mayonnaise
  • 1 teaspoon wasabi

Directions

  1. Boil the rice for about 30 minutes or until soft.
  2. Mix in the roasted seaweed and the sesame seeds.
  3. Heat up the oil and fry the tempeh and carrots for 4-5 minutes on each side. Add the soy sauce and keep frying until the sauce has totally absorbed.
  4. To assemble, serve a portion of the rice in a bowl and top it off with the carrots, tempeh, sliced avocado, edamame and radish. Drizzle some sauce and sprinkle with scallions.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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