Vegan Sushi Bowls

This vegan sushi bowls is made with sushi rice, avocado, cucumber, and teriyaki chickpeas. This is a great easy summer dinner recipe.

Vegan Sushi Bowls

These vegan sushi bowls are perfect for a warm summer night dinner.

You can eat this easy vegan dinner cold or warm.

My son LOVES sushi, so I started making these bowls because I'm not the greatest at rolling sushi and we all ended up loving it.

What kind of rice do you need for sushi rice?

You can buy sushi rice or you can just use short-grain rice. They both will work just fine if you follow the recipe.

You could also use a short grain brown rice, but it won't be quite as sushi-like as traditional sushi.

Is this vegan dinner gluten-free?

You can make it gluten-free if you use tamari and not soy sauce in the teriyaki sauce.

This is a great oil-free vegan dinner.

What do you need to make this vegan sushi bowl?

• chickpeas
• soy sauce or tamari
• brown sugar
• water
• garlic
• ginger, powder
• chives, dried
• corn starch
• cayenne pepper
• short-grain or sushi rice
• unseasoned rice vinegar
• sugar
• salt

How do you make this healthy, easy vegan dinner?

Make your vegan sushi rice

Start by making your sushi rice.

Rinse and drain the rice in cold water until the water runs mostly clear.

Pour the rinsed and drained rice into a rice cooker with 2 cups of water and cook until done.

Make your rice dressing.

Take a glass liquid measuring cup and add the rice vinegar, sugar, and salt.

Heat this in the microwave for about a minute until the sugar has dissolved.

Take a cookie sheet and lay your cooked rice out in a single layer on the cookie sheet, now add your vinegar mixture over as evenly as you can.

Take a rice spoon or spoon and gently fold the vinegar mixture into the rice and let cool.

While the rice is cooking start your teriyaki chickpeas.

Make your teriyaki chickpeas

Combine all the sauce ingredients except the cornstarch and stir.

Take your cornstarch and mix with 1 TB of water until smooth then pour into the sauce and stir until combined.

Mix your rinsed and drained chickpeas and a half to ¾ cups of this sauce in a small saucepan.

Cook on medium heat, stirring frequently for about 10 minutes or until coated well and the sauce is thickened.

Remove from heat and set aside.

With the remaining teriyaki sauce heat it in the microwave for a minute or two until thickened.

This can be used to drizzle onto the bowl.

Put together your vegan sushi bowl

Chop your cucumber, avocado, and seaweed if using.

Get your bowls ready and add the rice, teriyaki chickpeas, avocado, cucumber, and seaweed.

You can drizzle some extra teriyaki sauce if you want. And enjoy!

Want some other delicious vegan dinners?

• Vegan Beef and Broccoli
• Thai Peanut Vegan Curry Bowls
• Vegan Thai peanut noodles

Vegan Avocado Cucumber Sushi Bowl

This delicious avocado cucumber teriyaki sushi bowl is the perfect solution when you don't feel like rolling sushi.

5 from 2 votes

Print Pin Rate

Course: All Recipes

Cuisine: Japanese

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Calories: 433kcal

Author: Courtney Hunter

Ingredients

• ▢ 1 cucumber diced
• ▢ 1-2 avocado diced
• ▢ Seaweed

Teriyaki chickpeas

• ▢ 1 can chickpeas rinsed and drained.
• ▢ ¼ cup soy sauce regular
• ▢ 3 TB brown sugar
• ▢ ¾ cup water
• ▢ 2 garlic cloves minced
• ▢ 1 teaspoon ginger powder
• ▢ ½ TB chives dried
• ▢ ½ TB corn starch + 1 TB water
• ▢ pinch cayenne pepper

Sushi Rice

• ▢ 2 cups short-grain or sushi rice
• ▢ 2 cups water
• ▢ ¼ cup unseasoned rice vinegar
• ▢ 1 TB sugar
• ▢ 1 teaspoon salt

Instructions

• Start by making your sushi rice. Rinse and drain the rice in cold water until the water runs mostly clear. Pour the rinsed and drained rice into a rice cooker with 2 cups of water and cook until done.
• Make your rice dressing. Take a glass liquid measuring cup and add the rice vinegar, sugar, and salt. Heat this in the microwave for about a minute until the sugar has dissolved.
• Take a cookie sheet and lay your cooked rice out in a single layer on the cookie sheet, now add your vinegar mixture over as evenly as you can. Take a rice spoon or spoon and gently fold the vinegar mixture into the rice and let cool.
• While the rice is cooking start your teriyaki chickpeas. Combine all the sauce ingredients except the cornstarch and stir. Take your cornstarch and mix with 1 TB of water until smooth then pour into the sauce and stir until combined. Mix your rinsed and drained chickpeas and a half to ¾ cups of this sauce in a small saucepan. Cook on medium heat, stirring frequently for about 10 minutes or until coated well and the sauce is thickened. Remove from heat and set aside. With the remaining teriyaki sauce heat it in the microwave for a minute or two until thickened. This can be used to drizzle onto the bowl.
• Chop your cucumber, avocado, and seaweed if using.
• Get your bowls ready and add the rice, teriyaki chickpeas, avocado, cucumber, and seaweed. You can drizzle some extra teriyaki sauce if you want. And enjoy!

Nutrition

Serving: 1g | Calories: 433kcal | Carbohydrates: 62g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 1775mg | Fiber: 11g | Sugar: 18g

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