Sushi Bowls (Vegan/GF)

We started making these a couple of years ago, back when the restaurants were closed and we were desperate for the flavours and ease of a take-out meal. We continue to make them to this day because they’re quick to pull together, and are a fabulous way to make use of staple veggies that we always have on hand.

sushi bowl dressing

Just throw an assortment of sliced and shredded veggies into a bowl on top of some warm or reheated rice (no need for it to be hot, you just want to take the chill off). Heap the toppings on there – it doesn’t matter if they’re not your typical sushi fare (shredded red cabbage and carrots are two of our standard additions). Embellish with avocado, edamame, thin slices (or chunks) of cucumber, kimchi (not exactly traditional, but it’s great!), sauteed greens, or whatever else strikes your fancy. The shredded, seasoned tofu “fish” listed below is a favourite topping of ours, and is reminiscent of the centre of a California roll (photos show air fried tofu, not the tofu fish). Other protein/fishy options include fried tofu or seitan, carrot lox, and watermelon or tomato tuna. A sprinkling of gomasio is nice if you have it on hand.

The dressing on these bowls is life changing – imagine the perfect sushi bite distilled into a simple, delectable sauce. This could be one of the best meals you’ll ever make – it’s packed with healthy, affordable ingredients but feels like a treat, and is intensely satisfying to eat. Comfort food at its best.

We usually triple or quadruple the dressing so we have extra on hand; if you happen to have leftover rice in the fridge, you’ll have a meal in your hands before you know it!

The dressing also makes for a delicious Japanese inspired salad. Toss your favourite veggies over a bowl of greens, add some cold grains if you have them, and drizzle to your heart’s content.

This is an affordable way to satisfy your take-out cravings, without the expense or having to change out of your pjs.

Be sure to leave a comment or tag me on Instagram if you try it!

sushi bowl
vegan sushi bowl dressing being poured over vegetables and rice
5 from 1 vote

Sushi Bowls

Satisfy your sushi cravings without leaving the house! Affordable staple ingredients are magically transformed by a delectable Japanese inspired dressing. As perfect as a packed lunch as it is in front of your favourite movie on a Friday night – this deserves a place in your regular recipe rotation!

Course Main Course
Keyword Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4


Sushi Dressing

  • 1/4 cup mayonnaise (We like Earth Island reduced fat.)
  • 1 tbsp apple cider vinegar
  • 3 tbsp tamari (Do not sub regular soy sauce, it's too overpowering.)
  • 1 tsp toasted sesame oil
  • 1/2 tsp freshly grated ginger
  • 1/4 tsp sriracha
  • 1 1/2 tsp wasabi powder (See recipe notes – can sub with wasabi paste, hot mustard powder, or horseradish, to taste.)
  • 1 tbsp maple syrup

Tofu "Fish" (not pictured)

  • 1 block extra firm tofu, grated
  • 2 tbsp mayo
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce (Like Bragg's.)
  • 1 tbsp ume plum vinegar (Can sub caper or olive brine.)
  • 1 tsp sriracha (Or more, to taste.)
  • 1 handful nori flakes (See recipe notes.)

Bowl Ingredients

  • 4 cups cooked rice (or more, depending how hungry you are)
  • shredded or finely chopped cabbage, grated or julienned carrots, thinly sliced or chopped cucumber, shelled edamame, avocado, fried tofu, sauteed greens, and/or toasted nori.


Dressing Instructions

  1. Add all ingredients to a blender jar and blend until smooth

  2. Chill until ready to use.

Tofu "Fish" Instructions

  1. Add all ingredients to a bowl and stir to combine.

  2. Refrigerate until ready to use.


  1. Put a good scoop of cooked rice (reheated if leftover) in a bowl.

  2. Top with generous amounts of prepared toppings.

  3. Sprinkle with nori flakes and/or gomasio (see recipe notes).

  4. Drizzle with prepared dressing, stir, and devour!

Recipe Notes

The recipe calls for wasabi powder (we use this one – yes, we eat this a lot!), but you can substitute with an equal amount of wasabi paste, hot mustard powder such as Coleman’s, or even horseradish. The amount listed isn’t at all overpowering, but feel free to adjust it to your taste.

We like to top everything off with a sprinkle of shredded or crumbled toasted nori flakes – seasoned if possible. This roasted Korean seaweed from Costco is fantastic, but you can use those sheets meant for snacking (we like this one), or even whole nori sheets torn up.

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