If you are craving a vibrant, flavorful meal that combines freshness with a gentle kick, the Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe is here to brighten your table and your day. This dish wraps together perfectly cooked sushi rice, crisp and colorful veggies, and a trio of bold sauces that bring everything to life. Whether you’re new to vegan cooking or looking to add an exciting bowl meal to your repertoire, this recipe will quickly become a cherished favorite for its inviting textures, delightful colors, and satisfyingly spicy notes.
Ingredients You’ll Need
This Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe calls for simple, fresh ingredients that work beautifully together. Each component plays a crucial role — the rice provides a soft, comforting base while the vegetables add crunch and brightness, and the sauces tie everything together with layers of flavor and spice.
- Cooked sushi rice: Essential for that sticky, fluffy foundation true to sushi bowls.
- Red bell pepper (thinly sliced): Gives a sweet crunch with vibrant color.
- Carrots (shredded): Adds a subtle sweetness and crisp texture.
- Avocado (bite-sized pieces): Creamy richness that balances the heat.
- Cucumber (seedless, thinly sliced): Refreshing coolness to keep flavors light.
- Red cabbage (thinly sliced): Provides a peppery bite and brilliant purple hue.
- Fresh basil (thinly sliced): An aromatic herbal pop that elevates each bite.
- Jalapeño (thin slices): Adds a mild, clean heat to awaken the palate.
- Sesame seeds (optional): For toasty notes and a subtle crunch.
- Peanuts or cashews (optional, chopped): Adds an irresistible nutty texture.
- Vegan mayonnaise: The creamy base for our spicy sriracha sauce.
- Sriracha sauce: Brings that signature chili heat to both mayo and garnish.
- Peanut butter (smooth): Creates a silky, nutty depth in the miso sauce.
- Red miso paste: Adds umami richness with a hint of saltiness.
- Ginger paste: Infuses a warm, zesty aroma into the sauces.
- Crushed garlic: Lends robust flavor and complexity.
- Olive oil: Smooths out sauces with a silky texture.
- Sugar or honey: Balances spicy and savory elements perfectly.
- Wasabi paste: Powers up the wasabi sauce with a sharp, pungent kick.
- Lime juice: Cuts through richness with bright acidity.
- Rice vinegar: Adds a subtle tang to the wasabi sauce.
- Cilantro: Offers fresh herbal brightness as a finishing touch.
How to Make Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe
Step 1: Prepare the Sushi Rice
Begin by cooking 6 cups of sushi rice according to package instructions, then allow it to cool to room temperature. Properly cooked sushi rice has that perfect balance of stickiness and fluffiness, which is crucial to creating an authentic base for your vegan sushi rice bowl.
Step 2: Prep Your Fresh Vegetables
While your rice is resting, thinly slice the red bell pepper, cucumber, and jalapeño. Shred the carrots and thinly slice the red cabbage and fresh basil. Cut the avocado into bite-sized pieces. Arranging the vegetables separately in small bowls is helpful, especially if you want to make this fun and interactive like a sushi bowl bar setup.
Step 3: Whip Up the Sriracha Mayo Sauce
In a small bowl, whisk together ¼ cup of vegan mayonnaise and 2 teaspoons of sriracha sauce until smooth and creamy. This sauce will add a spicy yet tangy layer that perfectly complements the coolness of the veggies and richness of the avocado.
Step 4: Blend the Peanut Butter Miso Sauce
In a food processor or blender, combine 2 tablespoons peanut butter, 1 tablespoon red miso paste, 1 teaspoon ginger paste, 1 crushed garlic clove, ¼ cup olive oil, 1 teaspoon sugar, and 1 teaspoon sriracha sauce. Blend until the mixture is completely smooth and creamy—this sauce delivers a wonderful nutty and umami punch that is an absolute showstopper.
Step 5: Mix the Wasabi Sauce
For the wasabi sauce, blend 2 teaspoons wasabi paste, 1 tablespoon lime juice, 2 teaspoons ginger paste, 2 teaspoons rice vinegar, ¼ cup vegan mayonnaise, ⅛ teaspoon salt, and ¼ cup fresh cilantro until everything is emulsified and creamy. This zesty sauce adds a vibrant, peppery heat to contrast with the other sauces.
Step 6: Assemble Your Vegan Sushi Rice Bowl
In individual bowls, place a cup of the sushi rice as the foundation. Artfully arrange generous portions of each vegetable and fresh basil on top. Drizzle your desired amount of sriracha mayo, peanut butter miso, and wasabi sauces over the bowl. Sprinkle with sesame seeds and chopped nuts if using. Serve immediately and get ready to dive into a refreshingly complex flavor experience!
How to Serve Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe
Garnishes
Adding a scattering of toasted sesame seeds not only introduces a pleasant crunch but visually pops against the colorful veggies. For an extra touch of elegance and texture, chutney-style chopped peanuts or cashews make a delightful finish. Fresh cilantro leaves or thinly sliced jalapeños can also spice up the presentation and flavor.
Side Dishes
This vegan sushi rice bowl pairs wonderfully with light miso soup or seaweed salad to stay on theme and keep the meal balanced. Edamame sprinkled with sea salt is another nourishing side, adding a quick protein boost and a satisfying nibble. If you want a more substantial side, try some marinated tofu skewers for an added plant-based protein hit.
Creative Ways to Present
Volunteer your inner artist by assembling these bowls in clear glass jars or bento boxes for meal prep or lunch on the go. Layering the rice, colorful veggies, and sauces will create a beautiful visual treat that’s as appealing to the eyes as it is to the palate. Alternatively, consider setting up a “build-your-own sushi bowl” bar for gatherings—each guest can customize their bowl with assorted veggies and sauces for a fun, interactive dining experience.
Make Ahead and Storage
Storing Leftovers
Once assembled, sushi bowls are best enjoyed fresh to maintain the crispness of the vegetables and the creaminess of the sauces. However, you can store the cooked sushi rice and prepared vegetables separately in airtight containers in the refrigerator for up to 2 days.
Freezing
Due to the fresh vegetables and creamy sauces, it’s not recommended to freeze the assembled Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe. The texture and flavors of the fresh ingredients will not withstand freezing well.
Reheating
If you have leftover rice, reheat it gently in the microwave or on the stove with a splash of water to bring back its fluffy texture. Avoid reheating the veggies and sauces, as they are best served chilled or at room temperature to preserve their vibrancy and crunch.
FAQs
Can I use different vegetables in this recipe?
Absolutely! Feel free to swap or add any fresh veggies you love. Edamame, radishes, or even pickled ginger can be excellent choices to personalize your vegan sushi rice bowl.
Is this recipe suitable for meal prep?
The components can be prepped ahead of time, but for the best taste and texture, assemble the bowls just before eating. Keep sauces in separate containers to prevent sogginess.
How spicy is this dish?
The spiciness can be easily adjusted by controlling the amount of sriracha, jalapeño, and wasabi used. If you prefer a milder bowl, simply reduce or omit the spicy ingredients.
Can I make the sauces without a blender?
Yes! While a blender helps achieve smooth sauces, you can whisk the sriracha mayo by hand and finely mash the peanut butter miso and wasabi sauce ingredients until well combined.
What can I serve this bowl with to make it more filling?
Add a side of baked tofu or roasted chickpeas for extra protein, or pair with a hearty seaweed salad to keep things satisfying but light and refreshing.
Final Thoughts
There is something truly special about a dish that’s as beautiful to look at as it is delicious to eat, and the Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe hits that mark beautifully. This vibrant bowl combines freshness, spice, and creaminess in one colorful, nourishing package—ready to elevate any meal occasion. Give it a try and watch how it quickly becomes a go-to favorite you’ll want to share with everyone you know.
Print
Vegan Sushi Rice Bowl with Fresh Vegetables and Spicy Sauces Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: No-Cook
- Cuisine: Japanese-inspired
- Diet: Vegan
Description
A vibrant and fresh Vegan Sushi Rice Bowl featuring perfectly cooked sushi rice topped with a colorful array of thinly sliced vegetables, fresh basil, and spicy, creamy sauces. This bowl is easy to assemble, packed with flavors, and customizable for a healthy and satisfying meal.
Ingredients
Base
- 6 cups cooked sushi rice
Vegetables & Herbs
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 2 small avocados (or 1 large), cut into bite-sized pieces
- 1 cup cucumber, seedless and thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 oz fresh basil, thinly sliced
- 1 jalapeno, cut into thin slices
Toppings (Optional)
- Sesame seeds
- Peanuts or cashews, chopped
Sriracha Mayo Sauce
- ¼ cup vegan mayonnaise
- 2 tsp Sriracha sauce
Peanut Butter Miso Sauce
- 2 Tbsp smooth peanut butter
- 1 Tbsp red miso paste
- 1 tsp ginger paste
- 1 garlic clove, crushed
- ¼ cup olive oil
- 1 tsp sugar or honey
- 1 tsp Sriracha sauce
- ⅛ tsp salt
Wasabi Sauce
- 2 tsp wasabi paste
- 1 Tbsp lime juice
- 2 tsp ginger paste
- 2 tsp rice vinegar
- ¼ cup vegan mayonnaise
- ⅛ tsp salt
- ¼ cup cilantro
Instructions
- Cook Sushi Rice: Cook sushi rice according to package instructions, then let it cool to room temperature. Store in the refrigerator until ready to serve.
- Prepare Vegetables: Thinly slice and shred all vegetables: red bell pepper, carrots, avocado, cucumber, red cabbage, basil, and jalapeno. Arrange them in individual serving bowls for a sushi bowl bar or set aside for assembly.
- Make Sriracha Mayo: In a small bowl, whisk together vegan mayonnaise and Sriracha sauce until smooth and well combined. Set aside.
- Prepare Peanut Butter Miso Sauce: Combine peanut butter, miso paste, ginger paste, crushed garlic, olive oil, sugar (or honey), Sriracha sauce, and salt in a food processor or high-speed blender. Blend for 1-2 minutes until completely smooth.
- Prepare Wasabi Sauce: In a separate food processor or blender, combine wasabi paste, lime juice, ginger paste, rice vinegar, vegan mayonnaise, salt, and cilantro. Blend for 1-2 minutes until smooth.
- Assemble Sushi Bowls: Spoon 1 cup of cooked sushi rice into each bowl. Top with equal portions of the prepared vegetables, fresh basil, and jalapeno slices. Drizzle the bowls with the sriracha mayo, peanut butter miso sauce, and wasabi sauce as desired. Sprinkle with sesame seeds and chopped nuts if using.
- Serve and Enjoy: Serve immediately and enjoy the fresh, vibrant flavors of your vegan sushi rice bowl.
Notes
- Rice should be fully cooled to room temperature before assembly for the best texture.
- Adjust the amount of Sriracha and wasabi according to your spice preference.
- Use vegan mayonnaise to keep the dish strictly vegan.
- Feel free to substitute or add other vegetables like edamame or seaweed for more variety.
- For a gluten-free version, ensure miso paste and sauces are certified gluten-free.
