Vegan Sushi Bowls Ideas (Printable Version)
# What You'll Need:
→ Spicy Mayo
01 -
120 g raw cashews, soaked at least 4 hours
02 -
75 ml water, plus more as needed to adjust consistency
03 -
15 ml lime juice or rice wine vinegar
04 -
2.5 ml sea salt
05 -
10 ml pure maple syrup
06 -
10 ml soy sauce or gluten-free tamari
07 -
15 ml sriracha sauce
→ Sushi Bowls
08 -
400 g cooked white or brown rice
09 -
300 g cooked shelled edamame
10 -
360 g peeled and cubed sweet potato
11 -
100 g julienned or grated carrot
12 -
130 g diced cucumber
13 -
1 ripe avocado, diced
14 -
32 g crumbled or thinly sliced nori sheets or roasted seaweed snacks
15 -
24 g sesame seeds
16 -
finely chopped green onion, for topping (optional)
17 -
soy sauce, for drizzling (optional)
# Step-by-Step Directions:
01 -
Place raw cashews in a bowl and cover with water. Soak for at least 4 hours, then drain and rinse. For a shorter soaking time, pour boiling water over the cashews and soak for 10–15 minutes if using a high-speed blender.
02 -
In a blender, combine drained cashews, water, lime juice or rice wine vinegar, sea salt, maple syrup, soy sauce or tamari, and sriracha. Blend, starting on low and gradually increasing to high speed, until completely smooth and creamy. Add additional water as necessary to reach desired consistency, scraping down the sides as needed.
03 -
Cook rice according to package instructions. Peel and cube sweet potato, then boil or steam until fork tender. Cook edamame as per package directions. Allow components to cool slightly before assembling.
04 -
Julienne or grate carrot. Dice cucumber and avocado.
05 -
Divide rice among bowls, then arrange sweet potato, edamame, carrot, cucumber, and avocado on top. Sprinkle with nori, sesame seeds, and green onion. Drizzle with spicy mayo and soy sauce if desired.
# Helpful Notes:
01 -
For quicker assembly, prepare rice and vegetables in advance; store avocado and spicy mayo separately until ready to serve.
02 -
Sauce alternatives include drizzling sriracha over vegan mayonnaise or mixing a little wasabi powder into soy sauce.
03 -
Quantities can be adjusted according to preference; precise measurements are not essential for ingredient components.