Vegan Sushi Bowl

This vegan sushi bowl is made with quick pickled carrots and cucumbers, avocado, and edamame, all tossed in sesame soy dressing and served over rice.

Prep Time
30 mins
Total Time
30 mins
5 from 1 vote
Vegan Sushi Bowl
Course: Main Course, Main Dish
Cuisine: Japanese
Keyword: Sushi Bowl
Servings: 4
Calories: 240 kcal
Author: Sarah McMinn
Sushi Bowls
  • 1 medium carrot, peeled into strips
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 avocado, cubed
  • 1 cup frozen edamame, thawed
  • 1 cup cooked Jasmine Rice
Additional Toppings
  • pickled sushi ginger
  • black sesame seeds
  • roasted seaweed, optional
Quick Pickle Sauce
Sesame Soy Dressing
  1. Combine the ingredients for the quick pickle sauce in a shallow dish. Add the prepared carrots and cucumbers, making sure they are fully submerged in the liquid. Cover and refrigerate while preparing the rest of the meal.
  2. Cook the rice according to package instructions.
  3. Prepare the red bell pepper, avocado, and edamame.
  4. Combine the ingredients for the sesame soy dressing and set aside.
  5. Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.
Nutrition Facts
Vegan Sushi Bowl
Amount Per Serving
Calories 240 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 523mg23%
Potassium 659mg19%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 4g4%
Protein 8g16%
Vitamin A 3605IU72%
Vitamin C 48.7mg59%
Calcium 50mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.