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+ servings
A large white bowl full of sushi rice, chopped vegetables, and sriracha mayo.
5 from 3 votes

Sushi Rice Bowl Recipe | Vegan

Sushi Rice Bowls are a healthy, easy, vegan, and vegetarian meal prep recipe that can be served for lunch or dinner.  Top these deconstructed veggie sushi bowls with your choice of a homemade Sriracha mayo sauce, peanut butter miso sauce, or a wasabi ginger sauce.

Course Dinner, lunch, Main Course
Cuisine Asian, Japanese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 494 kcal


Sushi Bowls:

  • 6 cups cooked sushi rice
  • 1 red bell pepper thinly sliced
  • 1 cup carrots shredded
  • 2 small avocado or 1 large, cut into bite-sized pieces
  • 1 cup cucumber seedless, thinly sliced
  • 1 cup cabbage red, thinly sliced
  • 2 oz. fresh basil thinly sliced
  • 1 jalapeno cut into thin slices
  • Sesame seeds optional
  • Peanuts or cashews chopped, optional

Sriracha Mayo:

  • ¼ cup mayonnaise vegan if needed
  • 2 tsp. Sriracha sauce

Peanut Butter Miso Sauce:

  • 2 Tbsp. peanut butter smooth
  • 1 Tbsp. miso paste red
  • 1 tsp. ginger paste
  • 1 garlic clove crushed
  • ¼ cup olive oil
  • 1 tsp. sugar or honey
  • 1 tsp. Sriracha sauce
  • tsp. salt

Wasabi Sauce:

  • 2 tsp. wasabi paste
  • 1 Tbsp. lime juice
  • 2 tsp. ginger paste
  • 2 tsp. rice vinegar
  • ¼ cup mayonnaise vegan if needed
  • tsp. salt
  • ¼ cup cilantro


  1. Cook sushi rice and let sit until it comes to room temperature. Store in refrigerator until ready to serve.
  2. Prepare vegetables and place in individual serving bowls for a sushi bowl bar or set aside until ready to serve.

Sriracha Mayo:

  1. Whisk together the sriracha sauce and mayonnaise in a small bowl until well combined.

Peanut Butter Miso Sauce:

  1. Add all peanut butter miso sauce ingredients into a small food processor or high-speed blender. Blend for 1-2 minutes or until completely smooth.

Wasabi Sauce:

  1. Add all wasabi sauce ingredients into a small food processor or high-speed blender. Blend for 1-2 minutes or until completely smooth.

  2. Serve each sushi bowl with 1 cup sushi rice, equal amounts of the vegetables and basil, and drizzle with desired sauces. Top with sesame seeds or nuts and enjoy!

Recipe Notes

  • Nutrition facts are calculated without optional toppings and with equivalent amounts of sauce being used on each serving.
  • If vegan, substitute mayonnaise with a vegan mayonnaise.
Nutrition Facts
Sushi Rice Bowl Recipe | Vegan
Amount Per Serving
Calories 494 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 8mg3%
Sodium 409mg18%
Potassium 409mg12%
Carbohydrates 48g16%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 4805IU96%
Vitamin C 40.3mg49%
Calcium 43mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.