SUSHI SALAD (VEGAN)

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Looking for a fresh, flavor-packed way to enjoy sushi at home without the fuss of rolling? This Vegan Sushi Bowl (Vegan), is your new go-to for a quick and healthy deconstructed sushi salad! This bowl has all the good stuff—sushi rice, colorful veggies, a creamy “tuna” made with chickpeas, and a sprinkle of sesame seeds.

Deconstructed sushi for you 🍣

Perfect for lunch, meal prep, or a simple dinner, this is the ultimate recipe for when you crave the taste of California rolls but want something lighter and vegan-friendly.

Whether you’re packing it up for work, enjoying it at home, or serving it for a quick family meal, this top-rated sushi salad recipe will hit the spot every time!

If you love sushi, then you might like my easy sushi wraps.

WHAT IS THE DIFFERENCE BETWEEN A SUSHI BOWL AND POKE BOWL?

A sushi bowl features ingredients typically found in sushi, like sushi rice, veggies, and sometimes nori, while a poke bowl is Hawaiian-inspired, usually with marinated raw fish (like tuna or salmon) over rice and tropical toppings. Sushi bowls are often vegetarian, whereas poke bowls center around seafood.

❤️ WHY THIS RECIPE WORKS

Leftover Sushi Rice Superstar! 🍚 Turn that leftover sushi rice into a delicious rice salad that’s anything but boring.

Top-Rated Ingredients 🌱 Packed with protein from edamame and chickpea tuna and topped with fresh veggies, this bowl has it all.

Kid-Friendly & Easy to Customize 👶 Customize the toppings, adjust the seasonings, and you’ve got an awesome lunch for everyone.

The sushi salad recipe with chop sticks.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

Sushi Rice: This sticky rice is ideal for creating that authentic sushi vibe. If you’re in a pinch, substitute with jasmine or short-grain white rice, but sushi rice will give the best texture.

Edamame Beans: A great source of plant-based protein, these little green gems are packed with nutrients. If edamame isn’t available, green peas or blanched broad beans work as well.

Carrots: Adds a crunchy, sweet bite that balances the flavors. Try thinly sliced bell peppers or even radishes for a similar crunch.

Thinly Sliced Nori Sheets: These seaweed strips add that “ocean” flavor, key for any sushi-inspired dish. You can use kitchen scissors to cup up the nori. In a pinch, use a sprinkle of furikake seasoning if nori sheets aren’t available.

Sesame Seeds: Adds a touch of nuttiness and texture. You can substitute with black sesame seeds for visual contrast or omit them entirely if necessary.

Red Cabbage: Bright, crunchy, and loaded with antioxidants, it also adds color. Shredded lettuce or thinly sliced radishes work if cabbage isn’t on hand.

Avocado: Creamy and delicious, avocado brings a rich, buttery texture.

Chickpea “Tuna” Ingredients

Chickpeas: These protein-packed legumes are the base of this vegan “tuna” salad. White beans (like cannellini) could work as a substitute, though chickpeas provide the best texture.

Vegan Mayo: For creaminess, vegan mayo binds everything together. You can swap it with plain vegan yogurt for a lighter option.

Capsicum (Bell Pepper): Adds color, sweetness, and crunch. Try finely chopped celery for a similar texture, or skip it if you prefer a milder flavor.

Green Onions: Green onions bring a mild, fresh flavor. If you don’t have them, chives or finely chopped red onion can work too.

Garlic Powder: Adds a hint of savoriness. You could also use onion powder or a small pinch of minced fresh garlic.

Lemon Juice: Adds acidity and freshness to lift the flavors of the “tuna.” Lime juice makes a great alternative if needed.

👩🏼‍🍳 STEP-BY-STEP INSTRUCTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Prepare the Chickpea "Tuna": In a mixing bowl, mash the chickpeas until they’re partially broken down. Stir in vegan mayo, capsicum, garlic powder, green onions, and a good squirt of lemon juice, until everything’s well-mixed and creamy.

Assemble the Bowl: Start with a scoop of sushi rice in each bowl. Arrange edamame, carrots, red cabbage, cucumber, and nori slices around the rice for that sushi salad look.

Top with Chickpea "Tuna": Add a dollop of your homemade chickpea “tuna” on top and some sliced avocado. Sprinkle sesame seeds over everything for that final Japanese-inspired touch.

Dress It Up: Drizzle with soy sauce, rice vinegar, or a touch of sesame oil if you like. These simple seasonings enhance the Japanese flavors of your sushi bowl.

Serve and Enjoy! Now, dig in! This bowl is perfect as-is, but feel free to experiment with toppings like pickled ginger, or sliced radish.

💫 If you loved this recipe, leave a 5-star review and rating!

📝 TIPS AND TRICKS

Make it Meal-Prep Friendly: Prep the ingredients in separate containers so you can easily assemble fresh bowls throughout the week.

Kid-Friendly Additions: Add a few colorful veggies or mild flavors like cucumber or pineapple for a kid-approved lunch bowl!

Protein Boost: If you want even more plant-based protein, add more edamame, grilled tofu or sprinkle some hemp seeds on top.

A side view of the salad with an orchid on the side.

❓ FAQS

HOW DO I KEEP THE AVOCADO FRESH AND GREEN?

To keep the avocado fresh and green, leave the pit in and brush the exposed flesh with lemon or lime juice, then tightly wrap it in plastic wrap before refrigerating.

WHAT OTHER RICE OPTIONS CAN I USE?

If sushi rice isn’t available, try short-grain white rice for a similar sticky texture. For a different twist, jasmine rice or brown rice work well but won’t be as sticky. Cauliflower rice is a great low-carb option, while quinoa adds extra protein and a nutty flavor.

IS THIS GLUTEN-FREE?

Yes, this vegan sushi bowl is gluten-free as long as you use gluten-free soy sauce or tamari for the dressing. All other ingredients—sushi rice, veggies, chickpeas, and seasonings—are naturally gluten-free.

MAKE-AHEAD AND STORAGE

MAKE-AHEAD

Chickpea “Tuna”: Prepare the chickpea “tuna” up to 3 days in advance. Store it in an airtight container in the refrigerator. Give it a quick stir before serving to refresh its texture.

Sushi Rice: Sushi rice can be made ahead, but it’s best stored separately. Cook it, cool it to room temperature, and keep it in an airtight container in the fridge for up to 2 days. When ready to use, fluff it with a fork or warm it slightly for a softer texture.

Vegetables and Toppings: Slice the vegetables (carrots, cucumber, red cabbage) a day ahead to save time. Store each ingredient in separate containers or baggies to keep them crisp and fresh.

STORAGE

Fully Assembled Sushi Bowl: Once assembled, the sushi bowl is best enjoyed the same day to keep the veggies fresh and crunchy. If you have leftovers, refrigerate them in an airtight container and consume them within 1 day.

Avocado: Avocado can brown quickly, so add it just before serving. If you need to store a cut avocado, leave the pit in and cover it tightly with plastic wrap to slow browning.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚