Healthy Sushi Bowl

Do you love sushi but don’t want the hassle of making it at home? This vegan sushi bowl is a deconstructed sushi in a bowl, perfect for weeknight meals.

Vegan Sushi Bowl

If Alex and I can agree on one thing, it’s sushi. OK, we agree on a lot of things. Most things, really. Except sports and salsa dancing – you take a guess who likes which! We’re both huge sushi fans, which may sound odd for cooks who focus on vegetarian cooking, but we consider ourselves flexitarian. Our diet is flexible enough to eat meat on occasion, though we mostly eat vegetarian at home (see this post about why we eat what we eat)! So when we want to have sushi flavors on an everyday basis, we turn to this vegan sushi bowl. Keep reading for the recipe!

Related: Best Vegan Dinner Recipes | Best Healthy Dinner Recipes

Your 5 favorite foods…of all time?

As a good flexitarian, raw fish is my biggest delicacy. It is Number 1 on my Top 5 Foods list. Incidentally, we started discussing our list of favorite foods of all time with some friends over sushi the other night. Have you ever pondered your Top 5 Foods? If you’re wondering, here’s what we came up with:

  • Sonja: 1. Raw tuna (tartare or sashimi) 2. Black truffle anything (like this risotto) 3. Sushi 4. Dark chocolate 5. Paella
  • Alex: 1. Short ribs 2. Ripe tomatoes 3. Raw tuna 4. Coffee 5. Celery hearts
Vegan Sushi Bowl

How to make this vegan sushi bowl

In the meantime, here is an ode to sushi – vegan sushi bowls that are home cook friendly. While we’ve had friends make us sushi before, it’s way easier to pile it all into a bowl. While this does take a bit of prep time making the rice and chopping the vegetables, it’s absolutely worth it in the end.

For this vegan sushi bowl, we’ve used brown rice, nori paper (the seaweed paper used to roll sushi), and a bunch of veggies. It’s all tossed with an orange and soy dressing and sprinkled with sesame seeds. It gives the illusion of eating sushi, without being nearly as labor intensive. We loved it as a weeknight meal where we prepped the sushi bowl components beforehand. We also used our Instant Pot method for brown rice: which is quicker than stovetop and hands off!

rice for homemade sushi bowl
Instant Pot rice is quicker and hands off

Looking for healthy bowl meals?

Outside of this vegan sushi bowl, here are some of our favorite healthy bowl meal recipes:

This recipe is…

This vegan sushi bowl recipe is vegetarian, vegan, gluten-free, dairy-free, and plant-based.

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Healthy Sushi Bowl

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)

  • Author: A Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Do you love sushi but don’t want the hassle of making it at home? This vegan sushi bowl is a deconstructed sushi in a bowl, perfect for weeknight meals.



  • 2 cups uncooked brown or white rice
  • 2 tablespoons sesame seeds
  • 3/4 cup fresh squeezed orange juice (2 oranges)
  • 3 tablespoons low sodium soy sauce or tamari
  • 3 tablespoons white wine vinegar
  • 3 tablespoons sesame oil
  • 3 sheets nori paper*
  • 1/2 cup edamame (we used frozen shelled, which is easiest if you can find it)
  • 3 carrots
  • 2 green onions
  • 1 cucumber
  • 1 avocado


  1. Make the rice, according to the package instructions or use our Instant Pot method.* Note: If using white rice, this bowl can be made in 30 minutes.
  2. Over low heat in a dry skillet, toast sesame seeds for several minutes, stirring frequently and watching closely, until lightly browned.
  3. In a medium bowl, whisk together the fresh orange juice, soy sauce, white wine vinegar and sesame oil. Set aside.
  4. Slice the nori paper into thin shreds (it is a little tough to cut, but do your best to make thin ribbons).
  5. Prepare the edamame according to the package instructions (if fresh, place shelled edamame in boiling water for a few minutes until bright green).
  6. Peel and shred the carrots. Thinly slice the green onions. Chop the cucumber into thin strips. Chop the avocado into slices or chunks.
  7. To serve, place rice in a bowl. Top with carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds. Drizzle with dressing.


*Nori paper can be found in the international aisle; it is the black seaweed paper used to make sushi rolls.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Japanese inspired

Keywords: Sushi Bowl, Vegan Sushi Bowl, Bowl Meal Recipes, Vegan Recipes, Vegan Dinner Recipes,

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    June 24, 2013 at 12:31 am

    Beautiful! I’m a huge sushi fanatic, but I’m always too lazy to make it. This will make a great addition to the dinner menu!

  • Reply
    Belinda @themoonblushbaker
    June 24, 2013 at 5:17 am

    Raw fish is definitely in my top 5! along with coffee, ice cream, wasabi and strangely enough spinach. Sushi bowls are the best for lunch boxes as they keep so well

  • Reply
    June 24, 2013 at 6:45 am

    This looks amazing and so much easy than rolling sushi!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 24, 2013 at 9:07 am

    This looks like a total dream!!

  • Reply
    June 24, 2013 at 2:16 pm

    This looks incredible. I can imagine the orange-soy dressing taste outstanding!

  • Reply
    June 24, 2013 at 8:39 pm

    Mmm … this looks so good! Perfect for a hot summer night:)

  • Reply
    Kiran @
    June 25, 2013 at 2:22 am

    Love this deconstructed sushi deliciousness!!

  • Reply
    Sara {Home is Where the Cookies Are}
    June 25, 2013 at 7:43 am

    This looks great! The California roll was my intro into sushi, and since then my tastes have certainly grown – but perfect to go back to very beginning of my “sushi history” with this salad!

  • Reply
    Courtney Jones
    June 25, 2013 at 11:55 pm

    Sounds delicious! I made something similar to this the other night. I love your addition of orange juice to the dressing. Great idea!

  • Reply
    Alisha @ Gluten Free Perspective
    June 26, 2013 at 9:17 am

    This is one beautiful salad! I eat similarly to you guys– lots of vegetarian, little meat. Dishes like this one make vegetarian eating so tasty!

  • Reply
    Kiersten @ Oh My Veggies
    June 27, 2013 at 7:02 pm

    I love this! I am way too lazy to roll sushi myself, but this I can handle. :)

  • Reply
    July 9, 2013 at 5:33 pm

    Does this recipe really call for an entire package of Nori for two people? Is this a typo? Sounds really good!

    • Reply
      July 9, 2013 at 5:41 pm

      It does — but our package was pretty small. Basically just add all of the ingredients to taste! We’ll try to update with number of ounces if we can figure it out…

    • Reply
      July 14, 2013 at 7:23 pm

      Ginger — Sorry, I meant to say that only a few sheets from the package are needed for this recipe. Good catch! I’ve updated the recipe accordingly.

  • Reply
    November 23, 2013 at 12:07 am

    You need share buttons.

    • Reply
      November 23, 2013 at 3:51 pm

      Hi! There are share buttons at the bottom of each post :)

  • Reply
    January 30, 2015 at 6:52 am

    This is just gorgeous. I can’t wait to make a version!

  • Reply
    Cee Bee
    November 12, 2019 at 4:15 pm

    i’ve made this recipe many times and my only recommendation is to keep the dressing separate and only put it on the portion you’re eating. if you add the dressing to the whole thing, the rice gets so mushy it’s hard to enjoy. kept separately, it’s perfect.

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