This post contains affiliate links for which I may earn a commission (at no extra cost to you) should you make a purchase. As an Amazon Associate I earn from qualifying purchases. Please see my disclaimer for more information.
This deconstructed sushi bowl is both vegan and gluten-free. It is packed with various veggies and has a tasty tamari dressing.
Sushi is loved by many. It’s one of those things that almost everyone enjoys, and when you get a sushi craving, the thought of making sushi rolls can feel daunting and time-consuming.
This vegan sushi bowl makes it a whole lot easier to squash your sushi craving in a pinch! You just need to prep all the ingredients, then toss them into a bowl.
What is in this deconstructed sushi?
This sushi bowl is packed with various produce, and of course, rice. I use brown rice, but you could use any rice of your choice.
Here is a list of everything I put in this sushi bowl, other than the dressing:
- ½ cup sweet potato
- ½ carrot
- ½ avocado
- ¼ cup cucumber
- ¼ cup shelled edamame beans
- ¼ cup green onion
- ¼ cup red cabbage
- 1 teaspoon black roasted sesame seeds
- Seaweed sheet (optional)
The seaweed is optional because I have yet to find any oil-free seaweed snacks or nori sheets. So if you follow a whole-foods plant-based diet, you should pass on the seaweed. This bowl is still delicious without it, though!
Tips for making this sushi bowl
- You can use any rice you would like for this recipe. I use brown rice to keep it as healthy as possible, but if you want your rice to get sticky like authentic sushi rice, you can use rice that is labeled as sushi rice.
- I recommend chopping your vegetables quite small, as they would be in a sushi roll. This will make it easier to mix and eat.
- Don’t forget to cook the sweet potato. It is the only thing other than the rice that needs to be cooked. If chopped in small rectangles as recommended, you will only need to boil it for about 5 minutes. You want it to be soft, but not so soft that the pieces fall apart when you pierce them.
- The sesame seeds add a nice flavour to this sushi bowl. Feel free to add more than stated in the recipe.
- The dressing includes 4 teaspoons of tamari, which is quite salty, but I love the taste. You can start with 3 teaspoons and add another if desired. It will taste quite strong on its own, but once it is mixed into the sushi bowl, it has a much more subtle taste.
Other healthy vegan recipes you may like:
PIN IT FOR LATER!
Deconstructed Sushi Bowl (Vegan)
Ingredients
For the rice:
- 1 cup cooked rice of choice about ½ cup dry - I use brown rice
- 1 teaspoon maple syrup
- 2 teaspoon apple cider vinegar
- ½ teaspoon black roasted sesame seeds
For the dressing:
- 1.5 teaspoons maple syrup
- 2 teaspoons tamari
- 1 teaspoon apple cider vinegar
For everything else:
- ½ cup sweet potato chopped in short, thin rectangles
- 1 cup water
- ½ carrot
- ½ avocado
- ¼ cup cucumber diced
- ¼ cup shelled edamame beans
- ¼ cup green onion chopped
- ¼ cup red cabbage chopped
- 1 teaspoon black roasted sesame seeds
- 1 seaweed sheet optional
Instructions
- If your rice isn’t already cooked, begin cooking it. Once it’s cooked, mix it with the rice ingredients (maple syrup, apple cider vinegar, and black roasted sesame seeds).
- Next, start cooking your sweet potato. Add the chopped sweet potato and water to a pot and boil for about 5 minutes, just until it can be easily pierced with a fork. Drain out the remaining water and add the cooked sweet potato to a large plate or bowl.
- Prepare all other bowl ingredients and add them to your dish.
- Mix all dressing ingredients in a small bowl and pour it onto your deconstructed sushi. Mix and enjoy!
Notes
Nutrition
Leave a Reply