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Home » Meal Type » Entree

Published: Apr 23, 2020 · by Laurel Perry · About 3 minutes to read this article. · This post may contain affiliate links

Vegan Sushi Bowl

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Best ever vegan sushi bowl
Best Ever vegan sushi bowl with both californa and spicy tuna fillings!

Vegan Sushi Bowl with both California and spicy tuna fillings! Served with brown rice, cucumbers, and avocado. Gluten Free and ready in 10 minutes!

Vegan sushi bowl with brown rice and veggies.

Craving takeout? Me too!

Specifically in the form of a vegetable roll from my favorite sushi stop.

BUT, these Hearts of Palm Sushi Bowls have become a quick and easy weeknight takeout fake out meal. ⁠They are beds of fluffy brown rice with scoops of BOTH California Roll and Spicy Tuna fillings that are so close to fish it't uncanny. With buttery avocado, crunchy carrots and cucumbers, and just the right amount of cilantro.

It is the best ever vegan sushi bowl. And it satisfies that sushi craving like nobody's business.

Vegan sushi bowl with hearts of palm spicy tuna.

Reasons to love this Vegan Sushi Bowl Recipe!

  • It's so versatile! Pile on whatever toppings you'd like. Drizzle it with sauce. Serve it with rice or a salad. Do your thang.
  • Packs in tons of veggies. I mean, the sushi IS veggies!
  • Can be whipped up in 10 minutes.
  • Is PACKED with real deal sushi flavors.

Vegan sushi bowl with California roll filling and brown rice.

How do you make vegan California roll filling?

Take your hearts of palm, the perfect salty and bring, crab-textured sushi replacement. Drain them and give them a chop until it resembles lump crab meat. Add in some Old Bay which is KEY to achieving a seafood-like flavor and mayo. Stir until it is mixed and creamy. California roll filling, done!

How do you make vegan spicy tuna?

The vegan spicy tuna is made exactly like the California roll, only you'll add in a tablespoon of sriracha and a touch of sesame oil! This much sriracha gives it a nice pink color and medium kick. Feel free to adjust the spice to suit your tastes!

Vegan sushi bowl with cucumber, carrot, avocado, cilantro, and sriracha.

What ingredients are in a vegan sushi bowl?

In addition to the spicy tuna and California fillings, we served our bowls with...

  • Brown rice - white rice works great too!
  • Shredded carrots
  • Chopped cucumbers
  • Avocado
  • Cilantro
  • A splash of coconut aminos
  • And an extra drizzle of sriracha

More great topping ideas!

  • Crumbled nori or seaweed snacks
  • Shelled edamame
  • Sliced radishes
  • Sprouts or micro greens
  • Chopped mango or pineapple for sweetness!

More Japanese-inspired recipes!

  • Vegan Sushi Recipe
  • How to Make a Matcha Latte
  • Vegan Miso Ramen
  • How to Cook Tempeh
  • Miso Noodles
Print
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Vegan sushi bowl with brown rice and veggies.

Vegan Sushi Bowl

★★★★★ 5 from 5 reviews
  • Author: Laurel
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: No Cook
  • Cuisine: Japanese
  • Diet: Gluten Free
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Description

Vegan Sushi Bowl with both California and spicy tuna fillings! Served with brown rice, cucumbers, and avocado. Gluten Free and ready in 10 minutes!


Ingredients

Units Scale

For the California roll:⁠⠀

  • 1 can Native forest Hearts of Palm by @EdwardandSons, drained and chopped ⠀
  • 2 tablespoons mayo
  • 1 teaspoon Old Bay ⠀

⁠⠀
For the spicy tuna roll: ⁠⠀

  • 1 can Native Forest Hearts of Palm by @EdwardandSons, drained and chopped ⠀
  • 2 tablespoons mayo ⠀
  • 1 tablespoon sriracha ⠀
  • 1 teaspoons Old Bay
  • 1 teaspoon sesame oil ⠀

For serving:

  • 4 cups cooked rice
  • 1 cup each shredded carrots and cucumber
  • 1 avocado
  • Cilantro to garnish
  • Extra sriracha
  • Sesame seeds

Instructions

  1. In two separate bowls, stir together all the sushi ingredients.
  2. Serve with any sushi accompaniments you have on hand. Suggestions are rice, avocado, shredded carrots, cucumber, cilantro, sesame seeds, nori, edamame, extra sriracha, etc. or eat with crackers!⁠⠀


Nutrition

  • Serving Size: 1 bowl
  • Calories: 236
  • Sugar: 3g
  • Sodium: 714mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Protein: 5g

Keywords: hearts of palm, rice, sushi, sesame, spicy tuna, California roll, spicy, sriracha, cucumber, vegetable, carrot, avocado, cilantro, easy, 10 minute, Spring, Summer

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Reader Interactions

Comments

  1. Erin says

    July 12, 2020 at 5:53 pm

    This is vegetarian, not vegan. Vegans wouldn't use mayo as it is made with eggs.

    Reply
    • Laurel says

      July 13, 2020 at 8:31 am

      Hi Erin, Yes, and as a vegan you will likely know about all the delicious vegan mayo options out there :)

      Reply
    • Erika says

      August 08, 2020 at 1:08 pm

      Every good vegan knows about vegan mayo. She should not have to type vegan mayo for you to know to buy vegan mayo.

      Reply
    • Tara Raciti says

      February 19, 2021 at 11:49 am

      Veganaise is a great substitute!

      Reply
  2. Dawn says

    July 13, 2020 at 4:16 pm

    This was amazing! Was skeptical but made for lunch today and it satisfied everything I’ve been missing in poke since going veg. Thank you!!!

    ★★★★★

    Reply
  3. Dawn says

    July 13, 2020 at 4:16 pm

    This was amazing! Was skeptical but made for lunch today and it satisfied everything I’ve been missing in poke since going veg. Thank you!!!

    ★★★★★

    Reply
    • Laurel says

      July 14, 2020 at 8:38 am

      Thank you so much for the review, Dawn! So happy to hear you are enjoying the recipe :)

      Reply
  4. Melissa S says

    August 23, 2020 at 9:10 pm

    I made this tonight and both my husband and I were very impressed. We love poke and this was a delicious, easy, vegan spin ... possibly better than the real thing? My husband couldn't stop raving about it. This will be a staple in our home. Thank you!

    ★★★★★

    Reply
    • Laurel says

      August 24, 2020 at 7:42 am

      Thank you for your review, Melissa! So very glad to hear that you are both enjoying the recipe!

      Reply
  5. Nish says

    October 11, 2020 at 1:39 pm

    I wood suggest adding seaweed strips/crumbles to the the "california roll" & the "tuna" for a fishier taste.

    Reply
    • Laurel says

      October 12, 2020 at 3:14 pm

      Hi Nish, great suggestion!

      Reply
  6. Hannah says

    December 29, 2020 at 8:25 pm

    Lol read the recipe wrong and put chopped canned artichoke hearts in instead of palm of hearts 😬 it was still good though if anyone was wondering

    ★★★★★

    Reply
    • Laurel says

      December 30, 2020 at 9:38 am

      So glad to hear it still turned out Hannah!

      Reply
  7. Jordan Van Sickel says

    January 02, 2021 at 3:37 pm

    This was so good! it made a lot of food too, tasted just as good 2 days later. Thank you so much! I will be making this again. :)

    ★★★★★

    Reply
    • Laurel says

      January 04, 2021 at 11:21 am

      Thank you so much for your review Jordan!

      Reply
  8. Susan says

    July 02, 2023 at 3:06 pm

    OMG! So freaking good!

    Reply

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Hi! I'm Laurel

Eating your veggies doesn’t have to mean bland steamed cauliflower and boring salads! My mission is to help people eat their nine servings of fruit & vegetables a day and LOVE it! About me →

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