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.

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.

SUSHI SALAD (VEGAN)

Description

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.

Ingredients

Scale

FOR THE CHICKPEA "TUNA"

1 can (14-ounce) of chickpeas, rinsed and drained, or 1 1/2 cups of cooked chickpeas

1/3 cup vegan mayo

1/4 cup red capsicums, thinly sliced

2 tablespoons green onions (spring onions)

2 tablespoons of lemon juice

1/2 teaspoon garlic powder

salt and pepper to taste

FOR THE SUSHI BOWLS

2 cups rice

1/4 cup cooked edamame beans

1/2 a carrot thinly sliced

1/2 cup thinly sliced red cabbage

1 avocado sliced

OPTIONAL TOPPINGS

soy sauce

sesame sauce

wasabi

pickled ginger

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Instructions

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, salt, pepper 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.

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Notes

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.

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.

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

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

Cook Time: 10 minutes
Category: Main Course, Side Dish
Method: No-Bake
Cuisine: American