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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 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Course: Main Course
Cuisine: Asian, Japanese
Keyword: Sushi Bowl
Servings: 4
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

Calories: 353kcal | Carbohydrates: 50g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 461mg | Potassium: 505mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5481IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg
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