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+ servings
My Darling Vegan
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.

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Prep Time:
30 mins
Total Time:
30 mins
Course: Main Course, Main Dish
Cuisine: Japanese, Vegan, Gluten-Free
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.

Recipe Notes

Serving and Storing - These bowls should be served immediately. Store leftovers in separate containers. Leftover quick-pickled vegetables can be stored in the refrigerator for 5 days. Sliced vegetables can be stored in the refrigerator for up to 2 days for quick-assemble lunches.

Nutrition Facts
Calories Per Serving: 240
% Daily Value
Carbohydrates 24g 8%
Protein 8g 16%
Fat 13g 20%
Saturated Fat 1g 6%
Sodium 523mg 23%
Potassium 659mg 19%
Fiber 7g 29%
Sugar 4g 4%
Vitamin A 3605IU 72%
Vitamin C 48.7mg 59%
Calcium 50mg 5%
Iron 1.8mg 10%