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Deconstructed Sushi Bowl (Vegan)

This deconstructed sushi bowl is both vegan and gluten-free. It is packed with various veggies and has a tasty tamari dressing.
Total Time35 mins
Course: Main Course
Cuisine: Japanese, Vegan
Servings: 1
Calories: 597kcal
Author: Bree Sheree


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:

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


  • 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!


You can tear up some seaweed snacks or a nori sheet and add it to the bowl if desired, however I have been unable to find any that are oil-free. Some are also not gluten-free, so ensure you check the ingredients if you can’t have gluten.
This bowl is quite calorie-dense, so reduce the amount of rice if desired, or share it with someone else. 


Calories: 597kcal | Protein: 16g | Saturated Fat: 3g | Fiber: 16g | Sugar: 19g | Vitamin C: 34mg | Calcium: 135mg | Iron: 4mg