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Deconstructed Sushi Bowl

  • Author: Joscelyn Abreu
  • Yield: 2 servings 1x


This simple dish consists of all of the yummy ingredients to make the perfect veggie sushi roll, but is made much more quickly deconstructed in a bowl! Recipe courtesy of Sapana Chandra’s cookbook, Plant Power Bowls, with a few adjustments.


  • 12 cups cooked brown or white rice (I used the sushi rice from this recipe.)
  • 1 cup shelled edamame
  • 1 cup chopped or sliced cucumber
  • 1 medium avocado, sliced
  • 1/2 cup shredded or thinly sliced red cabbage
  • 1/2 cup diced fresh mango
  • 2 tablespoons sliced green onion
  • 1 tablespoon toasted black sesame seeds
  • 1/2 medium lime, cut into wedges
  • 1 cup nori strips (optional)

Spicy Sriracha Dressing:

  • 1/4 cup raw cashews, soaked in purified water for at least 30 minutes
  • 1/4 cup water
  • 1 tablespoon freshly squeezed lemon or lime juice
  • 1 tablespoon sriracha, use less or more to taste
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • pinch of salt and pepper


  1. Divide the ingredients between two bowls. Serve with optional nori strips and a drizzle of sriracha dressing.
  2. To make the sriracha dressing, drain and rinse soaking cashews. Combine everything in a blender—cashews, water, lemon/lime juice, sriracha, Tamari, sesame oil, salt and pepper. Blend for 1-2 minutes, until smooth and creamy, scraping down the sides as needed. Adjust seasonings, to taste.
  • Category: entree, vegan, vegetarian