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    Home » Dinner recipes

    Published: Aug 1, 2021 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · 2 Comments

    Vegan Sushi Bowls

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    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.

    sushi bowl all mixed together in a white bowl with a wooden spoon.

    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

    vegan teriyaki chickpeas in a pan with a fork on a wood background.

    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!

    two white bowls with vegan sushi bowls made up in them on wood background.

    Want some other delicious vegan dinners?

    • Vegan Beef and Broccoli
    • Thai Peanut Vegan Curry Bowls
    • Vegan Thai peanut noodles
    vegan sushi bowl

    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
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Filed Under: All Recipes, Bean dishes, Dinner recipes, Lunch

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      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Alyssa Boyle says

      August 03, 2021 at 11:26 pm

      Made this tonight and it came out great! I ended up having tp use steam-in-the-bowl brown ice because Instacart forgot my sushi rice, but the seasoning made it tasty just the same.

      Reply
      • Courtneys Homestead says

        August 04, 2021 at 8:57 am

        Thanks so much for trying it Alyssa and for taking the time to comment! I really appreciate it. I’m glad it came out good! Thanks again! ❤️

        Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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