If you’re craving all the fun and flavor of sushi but want to skip the rolling, Veggie Sushi Bowls are the perfect answer. These vibrant bowls bring together tender sushi rice, a rainbow of fresh veggies, irresistible spicy mayo, and the magic of toasted nori for a dish that’s as beautiful as it is delicious. Whether it’s a meal for one or a colorful feast to share, Veggie Sushi Bowls deliver all the sushi vibes with none of the fuss—just scoop, garnish, and dig in!

Veggie Sushi Bowls Recipe - Recipe Image

Ingredients You’ll Need

This recipe makes the most of simple, wholesome ingredients, with each one playing its part in taste, texture, and eye-catching color. From tangy rice to creamy avocado, these components come together to create a symphony of flavors in every bite.

Short-grain brown rice: Perfectly chewy and slightly nutty, this grain holds its shape and gives a hearty base for your bowls.
Dried nori sheet: Adds that distinctive “sushi” flavor and a bit of ocean magic, especially when toasted and crumbled on your rice.
Rice vinegar: The secret to authentically tangy sushi rice, balancing sweetness and acidity.
Reduced-sodium tamari or soy sauce: Brings a savory depth to the rice seasoning without overpowering.
Sugar or agave nectar: Just a hint rounds out the sharpness of the vinegar and makes the rice perfectly sweet-savory.
Salt: Enhances all the other flavors in the sushi rice seasoning.
Mayonnaise: The base for your rich, creamy spicy mayo sauce.
Sriracha or chili-garlic sauce: Adds zing and heat to the sauce—adjust more or less based on your preference.
Frozen edamame: For a punch of plant-based protein and lovely color contrast.
Carrots: Use a veggie peeler to create pretty carrot ribbons that add crunch and sweetness.
Avocado: Creamy, cool, and buttery—classic sushi must-have!
Cucumber: Crisp and refreshing, sliced into matchsticks for maximum crunch.
Sesame seeds (preferably black): For nutty flavor and a little visual drama—don’t skip the garnish!
Pickled ginger: A punchy, palate-cleansing finish that’s classic to sushi and so delicious on these bowls.

How to Make Veggie Sushi Bowls

Step 1: Cook the Perfect Rice

Bring a big pot of water to a rapid boil, then stir in your thoroughly rinsed short-grain brown rice. Boil uncovered for 30 minutes—almost like pasta—then drain the rice well. Return it to the pot, cover, and let it steam off the heat for 10 minutes. This simple boiling and steaming approach gives you perfectly textured, sticky sushi rice every time! Fluff with a fork and set aside.

Step 2: Whip Up the Sushi Rice Seasoning

Combine rice vinegar, reduced-sodium tamari or soy sauce, sugar (or agave), and salt in a small saucepan over medium heat. Stir until the sugar completely dissolves. This gentle warming helps meld the flavors into a beautifully balanced seasoning. Toss with your hot rice as soon as it’s finished steaming and gently fold to coat every grain.

Step 3: Toast and Crumble the Nori

Pop your dried nori sheet onto a skillet over medium-low heat and warm it until crisp, flipping halfway so it toasts evenly. Tearing and crumbling the nori right over the rice infuses it with that umami-packed, “oceanside” sushi flavor. Stir it into your seasoned rice and let cool slightly—it only builds anticipation!

Step 4: Quick-Cook Edamame

Simmer frozen edamame in boiling water until just warmed through, about 5 minutes. Don’t overcook—these little green gems should stay poppily tender and vibrantly green. Drain and set aside while you prep the veggies.

Step 5: Mix Up Spicy Mayo Sauce

In a small bowl, whisk mayo and sriracha (or chili-garlic sauce) until completely blended. Adjust the heat based on your taste—extra for spice enthusiasts or just a touch for mellow warmth. This creamy sauce brings everything together with a crave-worthy kick.

Step 6: Slice Up Your Veggies

Use a veggie peeler to make carrot ribbons and slice avocado into long, elegant strips. For the cucumber, halve it lengthwise, scoop out the seeds, then slice into 2-inch sticks and cut into matchsticks. The variety of shapes and colors is what really makes Veggie Sushi Bowls so visually appealing and satisfying to eat.

Step 7: Assemble Your Veggie Sushi Bowls

Divide the nori-tossed rice between four bowls. Top generously with warm edamame, carrot ribbons, avocado, and cucumber. Drizzle with your spicy mayo, sprinkle with black sesame seeds, and offer a side of pickled ginger. It’s a show-stopping meal, ready for scooping!

How to Serve Veggie Sushi Bowls

Garnishes

Take your Veggie Sushi Bowls to the next level with thoughtful garnishes. A sprinkle of black sesame seeds adds crunch and dramatic flair, while pickled ginger offers brightness and zing. If you want a little extra heat, a few dots of sriracha on top are never out of place.

Side Dishes

Pair your bowls with simple miso soup, crunchy seaweed salad, or even steamed edamame pods for an authentic sushi night at home. A quick cucumber salad dressed with a splash more rice vinegar is also a refreshing, palate-cleansing contrast to the rich flavors in the bowls.

Creative Ways to Present

Let everyone build their own bowl buffet-style for a fun dinner party, or arrange your toppings in bright, orderly rows for a picture-perfect Instagram moment. For meal-prep, stack the components in jars for grab-and-go lunches—Veggie Sushi Bowls are as versatile as they are tasty!

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Veggie Sushi Bowls (a rare occurrence!), store the rice and toppings separately in airtight containers in the fridge. The rice keeps well for up to three days, while cut veggies are best enjoyed within two days for maximum freshness and crunch. Keep the spicy mayo in a sealed container and add it fresh to each serving.

Freezing

While you can freeze the seasoned rice portion if you’d like, the veggies and sauces are best served fresh. The texture of avocado and cucumber doesn’t hold up to freezing, so only freeze plain or seasoned rice in a zippered bag, pressing out extra air first. Thaw in the refrigerator before reheating.

Reheating

To reheat the rice for Veggie Sushi Bowls, sprinkle it with a tiny bit of water and microwave gently until just warmed through. Give it a stir to loosen up the grains, and then reassemble your bowl with fresh veggies and sauce. The rest of the toppings should be enjoyed cold or at room temperature for the best taste and texture.

FAQs

Can I use white sushi rice instead of brown rice?

Absolutely! White sushi rice will give you a classic flavor, and it cooks up a little stickier and sweeter. Just follow the same boiling and steaming technique, but check doneness a few minutes earlier.

Is there a vegan alternative to mayonnaise in the spicy sauce?

Yes! Substitute your favorite vegan mayo and the sauce will be just as creamy and delicious. Many store-bought vegan mayonnaise brands blend seamlessly in spicy mayo for your Veggie Sushi Bowls.

Can I add extra protein?

You can definitely bulk up these bowls with tofu, tempeh, or even crispy chickpeas for added protein. Just marinate and cook them to your liking, then layer them right in with your veggies!

How do I keep the avocado from browning?

Splash a bit of extra rice vinegar or lemon juice over the cut avocado, and add it to your Veggie Sushi Bowls just before serving for the freshest, brightest color.

What other veggies work well in these bowls?

Feel free to get creative! Radishes, bell peppers, snap peas, or thinly sliced red cabbage all work wonderfully in Veggie Sushi Bowls. The more color and crunch, the better.

Final Thoughts

If you’re yearning for a fuss-free, fresh, and filling meal, give Veggie Sushi Bowls a try—you just might find yourself making them again and again. This recipe captures everything fun and flavorful about sushi, no rolling required. I can’t wait for you to dig in and make the Veggie Sushi Bowls part of your meal rotation!