Vegan Sushi Bowl

vegan sushi bowl

This vegan sushi bowl is kind of the bowl for anyone who doesn’t have the energy to make real veggie rolls. It’s also perfect for anyone who, like me, has fallen for the ‘eat the rainbow’ bowls trend. I love this idea because it’s true that if you try to fill your bowl with healthy and aesthetic ingredients, you’ll be sure to have something full of colour and loaded with heaps of veggies – and therefore something really nutritious! Fantastic, right?

So I present you with my interpretation of the sushi bowl. It’s got all the ingredients that  I’d normally use in a sushi roll. In general, I usually opt for brown rice in my rolls, but today I really wanted some sticky rice. For a version with more protein, you could simply replace the rice with quinoa.

What about you, do you like these types of bowls too? Have you already tried an eat the rainbow bowl? Let me know what you tried! And if you make a sushi bowl, don’t hesitate to tag me at #berlinandcoconuts – I’d love to see all your creations!


vegan sushi bowl

Vegan Sushi Bowl

Servings: 2 bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min


Sushi Rice

  • 1/2 cup sushi rice 100 g
  • rice vinegar, to taste


  • 1 small cucumber, ribbonned
  • 2 carrots, ribbonned
  • 1 small avocado, sliced


  • 1 packet of firm tofu, 7 oz / 200 g
  • 2 tbsp cornstarch
  • 3 tbsp tamari or coconut aminos
  • 1-2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil

To serve

  • sesame seeds
  • spring onions
  • hot sauce
  • nori sheets or veggie rolls


  1. Start by cooking your sushi rice according to the packet instructions. 

  2. Press the tofu with a special tofu press or with a bunch of kitchen towels and a heavy weight. Wrap your tofu in a kitchen towel, place it on a plate and weigh it down with something heavy. Repeat a few times until the towel stays almost dry. Pressed tofu is key for a crispy tofu!

  3. Cut tofu in small chunks and sprinkle with cornstarch. Heat up some sesame oil in a pan and fry tofu until crispy and colored.

  4. Mix all the sauce ingredients and add to the pan with the tofu. Cook for a few minutes until crispy and brown. 

  5. When rice is cooked, season with some rice vinegar. 

  6. Divide rice, tofu and all the veggies between two bowls. Sprinkle with sesame seeds and serve with hot sauce and some veggie rolls if you'd like! 

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