Vegan Sushi Bowl is my weeknight answer to every sushi craving without the restaurant bill or the effort of rolling anything. The hearts of palm get shredded and tossed in a spicy sriracha mayo that makes it look and taste surprisingly close to the real thing, piled over seasoned sushi rice with creamy avocado, crisp cucumber, and crunchy nori. Fresh, beautiful, and completely crave-worthy in every bite.

A vibrant Sushi Bowl featuring a bed of rice topped with sliced avocado, shredded carrots, cucumber, edamame, seaweed, black sesame seeds, and a creamy sauce. — Sushi Bowl. Photo Credit: Two City Vegans

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I make this for easy weeknight dinners, meal prep lunches, and family gatherings where everyone builds their own bowl. It’s a go-to for warm-weather months when I want something light, fresh, and completely effortless without turning on the oven. Everything keeps in separate airtight containers in the fridge for up to 3 days, so assembly stays quick all week.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Sushi Bowl ingredients arranged in bowls and plates, including sushi rice, cucumber, hearts of palm, avocado, edamame, and various sauces and seasonings—all clearly labeled with text. — Sushi Bowl Ingredients. Photo Credit: Two City Vegans

How to Make a Vegan Sushi Bowl with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Whenever a sushi craving hits, I throw together this deconstructed sushi bowl with creamy spicy mayo in just a few easy steps.

Shred the Hearts of Palm

Place the chopped hearts of palm in a bowl and gently shred with a fork to create a flaky texture. I always reach for glass mixing bowls because they’re sturdy and don’t slide around while I’m shredding.

Mix the Spicy “Tuna”

Add the vegan mayo, sriracha, soy sauce, rice vinegar, and sesame oil. Mix until well combined. I love using my silicone spatula for folding everything together so the hearts of palm stay flaky instead of getting mashed.

A bowl with spicy tuna mixture sits with a spoon inside, surrounded by sheets of seaweed, black sesame seeds, shredded carrots, and a cloth napkin. — Mix the spicy tuna ingredients in a bowl.

The vegan mayo and sriracha combo creates a creamy spicy mayo sauce that mimics classic spicy tuna perfectly. Add a small squeeze of lime juice for extra brightness if you want a citrusy kick.

Season the Sushi Rice

In a large bowl, combine the cooked sushi rice with 2 tablespoons of rice vinegar, 2 teaspoons of sugar, and ½ teaspoon of salt. Mix gently until evenly seasoned.

Make sure your cooked rice is slightly warm so it absorbs the vinegar seasoning evenly. I always use this bamboo rice paddle for this step because it folds the rice without crushing the grains.

A bowl featuring cooked white rice with a spoon, surrounded by seaweed sheets, black sesame seeds, and a small bowl of shredded carrots. — Season the sushi rice and mix gently.

Build the Bowls

Divide the rice among big bowls, so you have plenty of room to layer all the toppings into one delicious bowl. Top with the hearts of palm mixture, then add the carrots, cucumber, edamame, and thinly sliced creamy avocado fanned out across the top for that buttery contrast.

Let everyone build their own sushi bowl with their favorite toppings.

A vibrant Sushi Bowl featuring sliced avocado, shredded carrots, edamame, cucumber, shredded chicken, green onions, seaweed pieces, and black sesame seeds rests on a green and yellow cloth. — Build the bowls by layering all the toppings onto the seasoned rice.

Serve and Enjoy

Cut the nori sheets into thin strips with kitchen shears, or crumble extra nori seaweed on top for more umami. Finish with green onions and sesame seeds, then drizzle with extra sriracha if desired. I always keep a squeeze bottle of sriracha on the table so everyone can add as much heat as they want.

I love adding a small pile of pickled ginger on the side for that tangy, palate-cleansing bite between spoonfuls. Serve immediately and enjoy!

Pack the rice, hearts of palm mixture, and toppings in separate compartments of an airtight container with dividers, and add an ice pack to keep everything cool. Wrap the avocado tightly with a squeeze of lemon juice to prevent browning, and assemble right before eating for the best texture.

A vibrant Sushi Bowl featuring rice topped with sliced avocado, shredded carrots, cucumber, edamame, seaweed pieces, black sesame seeds, and a creamy sauce.

Vegan Sushi Bowl

Vegan Sushi Bowl is my go-to when I want something fresh, colorful, and completely satisfying that comes together on a weeknight without any stress. Hearts of palm get shredded and tossed in a creamy sriracha mayo with sesame oil and soy sauce, then piled over seasoned sushi rice with crisp carrots, cool cucumber, buttery avocado, edamame, and nori on top. I make it for quick weeknight dinners, meal prep lunches, and gatherings where everyone builds their own bowl. Store components separately in the fridge for up to 3 days and assemble fresh before serving.

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Prep Time: 15

Chill Time: 2

Total Time: 2 15

Course: Main Course

Cuisine: Asian, Japanese

Keyword: Sushi Bowl

Servings:

Calories: 353kcal

Author: Mandy Applegate

Ingredients

Hearts of Palm “Tuna”:

1 can hearts of palm drained and chopped
2 tablespoons vegan mayo
1 tablespoon sriracha
1–2 teaspoons soy sauce or tamari
1 teaspoon rice vinegar
1 teaspoon sesame oil

For the Rice:

4 cups cooked sushi rice
2 tablespoons rice vinegar
2 teaspoons sugar
½ teaspoon salt

Toppings:

1 cup carrots cut into matchsticks
1 cup cucumber cut into matchsticks
1 avocado sliced
½ cup edamame shelled
1–2 sheets nori cut into strips
Green onions sliced
Black sesame seeds
Extra sriracha for drizzling

US Customary – Metric

Instructions

Place the chopped hearts of palm in a bowl and gently shred with a fork to create a flaky texture.
1 can hearts of palm
Add the vegan mayo, sriracha, soy sauce, rice vinegar, and sesame oil. Mix until well combined.
2 tablespoons vegan mayo, 1 tablespoon sriracha, 1–2 teaspoons soy sauce or tamari, 1 teaspoon rice vinegar, 1 teaspoon sesame oil
In a large bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Mix gently until evenly seasoned.
4 cups cooked sushi rice, 2 tablespoons rice vinegar, 2 teaspoons sugar, ½ teaspoon salt
Divide the rice among serving bowls. Top with the hearts of palm mixture.
Add the carrots, cucumber, edamame, and avocado slices.
1 cup carrots, 1 cup cucumber, 1 avocado, ½ cup edamame
Finish with nori strips, green onions, and sesame seeds. Drizzle with extra sriracha if desired.
1–2 sheets nori, Green onions, Black sesame seeds, Extra sriracha
Serve immediately.

Notes

Here are my favorite tips I’ve picked up from making this sushi bowl over and over again.

Drain the hearts of palm well: Pat them dry with a paper towel before shredding so the spicy tuna mixture doesn’t turn watery.
Shred, don’t mash: Use a fork and gentle pressure so the hearts of palm stay flaky and fish-like, rather than turning into a paste.
Use day-old rice if you can: Slightly cooled or day-old sushi rice holds its shape better and absorbs the vinegar seasoning more evenly.
Adjust the sriracha to taste: Start with 1 tablespoon and add more if you love heat, or swap in a milder chili sauce for a gentler kick.
Slice avocado last: Cut it right before serving so it stays bright green and creamy, rather than browning on top of the bowl.
Wrap the veggies in paper towels: Store leftover cucumber and carrot matchsticks in an airtight container lined with paper towels to absorb excess moisture and keep them crisp for up to 3 days.

Nutrition

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How to Store Leftovers

I always store the ingredients separately so nothing gets soggy. The hearts of palm mixture keeps in an airtight container in the fridge for up to 3 days, and the seasoned rice stays fresh for 2 to 3 days in a covered container.

Pack each component into individual meal prep containers so you can grab and assemble fresh bowls all week. Slice the avocado fresh when you’re ready to eat because it browns quickly once cut.

I don’t recommend freezing the assembled bowls since the rice and fresh veggies lose their texture. I love using airtight glass containers for keeping each ingredient fresh and ready to grab.

What to Serve With a Vegan Sushi Bowl

Warm miso soup and a simple cucumber sunomono salad make the perfect pairing alongside these bowls. A small bowl of edamame sprinkled with flaky sea salt also makes a great starter while you’re prepping.

For drinks, iced green tea or sparkling water with a squeeze of lime keeps things light and refreshing. If you want something sweet to finish, fresh mango or vegan mochi ice cream pairs beautifully with the spicy, savory flavors.

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Vegan Sushi Bowl

Ingredients You’ll Need