Easy vegetarian sushi bowls with perfect sushi rice will be your new favorite dinner! Topped with delicious avocado, edamame, and cucumber.
This post is sponsored by BUBBL’R.
Vegetarian Sushi Bowls
I’ve always been partial to vegetarian sushi, and these vegetarian sushi bowls have all of my favorite Japanese takeout flavors. Except they don’t have the high price tag, or the hassle of making my own sushi rolls. Seriously a win-win!
I’ve partnered up with BUBBL’R to bring you the best at home takeout dinner. When I think of fruits that pair well with sushi, mango is always the first one to come to mind. I had a feeling that their blood orange mango mingl’r would taste amazing with these sushi bowls, and I was definitely right! Highly recommend. You can find out where to buy BUBBL’R here.
What Sushi Sauce Should I Use?
Maybe it’s just me, but I feel like the obvious answer here is sriracha mayo. Is there any better sauce for sushi? I mean, you could definitely go with the classic soy sauce or Tamari, but sriracha mayonnaise is definitely my favorite choice.
A lot of recipes for sriracha aioli use lemon juice, and I just find the flavor to be SO much better with lime juice. Lime juice is naturally a bit sweeter and more mellow, which makes the best sauce. I also find that I don’t have to add any sweeteners (like honey, agave, or maple syrup) when I use lime juice – which is another win in my book.
Basically, this recipe for spicy sriracha aioli (that you often see on dynamite rolls) makes this sushi bowl recipe, and it’s so worth the 2 minutes it takes to make it.
Best Sushi Bowl Toppings
The combination of cucumber, edamame, avocado, and carrot is my all-time favorite for making deconstructed sushi.
Some other amazing toppings are:
- Crispy Tofu
- Radish Matchsticks
- Pickled Ginger
- Nori (Seaweed)
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you like this recipe, be sure to check out our entire vegetarian recipes category!
Some reader favorites are:
- 2 rice cups uncooked short grain glutinous rice (I use calrose rice)
- 2 cups cold water
- 1/4 cup rice vinegar
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon salt
- 2 nori sheets (cut into strips)
- 2 carrots (peeled into ribbons)
- 1/2 English cucumber (cut into half moons)
- 1 cup frozen edamame (boiled)
- 1 avocado (pit removed and cut into slices)
- Black sesame seeds
- Sriracha Aioli (optional, for serving)
- Rinse the rice in a fine mesh colander under cold water for 2 minutes. Be sure to move the rice around while rinsing it.
- Cook the rice according to the instructions from your rice cooker (I typically use the white rice setting).
- Combine the rice vinegar, sugar, and salt in a small saucepan.
- Heat over medium-low heat and stir. It doesn’t need to be hot - the sugar and salt just need to dissolve.
- Once the rice finishes cooking, pour the vinegar mixture into the rice and stir gently with a rice paddle until all grains of rice are separated and evenly coated.
- Let rest for 5 minutes (the rice will absorb any extra liquid during this time).
- Assemble the bowls with sushi rice on the bottom. Top with carrot, cucumber, edamame, avocado, nori sheets, and sprinkle the top with black sesame seeds.
If you like a sweeter flavor profile for your sushi rice, use 2 Tablespoons of sugar.
Amount Per Serving: Calories: 467Total Fat: 7.5gCarbohydrates: 87.4gNet Carbohydrates: 80.3gFiber: 7.1gSugar: 7.5gProtein: 12.6g
Nutrition information isn’t always accurate.
Skip the takeout and make these easy vegetarian sushi bowls at home!