Deconstructed Sushi Bowls

Deconstructed Vegan Sushi Bowls have all of the flavors of your favorite roll in an easy to make Bowl! Poached Shrimp and Salmon option included. This recipe developed in partnership with Yondu – Vegetable Umami Seasoning.

Deconstructed Sushi Bowls are an easy and delicious way to have all of the flavors you love from sushi without paying a fortune or spending hours making rolls. I partnered with my friends from Yondu to bring you this sushi bowl recipe!

What is Yondu?

Yondu is a Vegetable Umami Seasoning Sauce that is Organic, Gluten-Free, Non-GMO, and Vegan.

It is made from slowly fermented organic soybeans and eight vegetables and can be used to add an intense savory flavor boost to sauces, stir-fries, soups, stews, dressings, pretty much anything! You can even make a quick savory broth by combining Yondu with water. I like to think of Yondu as almost a Vegetarian Fish Sauce.

For this Vegan Sushi Bowl recipe, I used Yondu to add a boost of umami flavor to a simple plant-based sauce. If you aren’t Vegan and want to add Salmon and Shrimp to your bowls, I include instructions below to make a quick and tasty poaching liquid using just water and Yondu as well!

Deconstructed Sushi Bowls are a major thing in our house. We all love sushi like crazy but hate spending a fortune on sushi takeout or spending hours assembling rolls. With my easy Sushi Bowl Recipe, you can have all of the flavor and ingredients you love from your favorite sushi roll in a bowl in just about 30 minutes. Kid-approved!

Sushi Bowl Ingredients:

Sauce Ingredients:

• Vegan Mayonnaise
• Sriracha
• Yondu (use code: “20MAVEN20” to get 20%)
• Lime Juice

Sushi Bowl Ingredients:

• Rice
• Edamame
• Avocado
• Cucumber
• Pickled Ginger
• Toasted Nori Seaweed
• OPTIONAL: Wild Alaskan Salmon and Wild Shrimp

If you are not Vegan and want to add some additional protein, flavor, and color, I highly recommend poaching some Wild Alaskan Salmon and Wild Shrimp. It only adds about 5 minutes of additional cook time and the Salmon and Shrimp can be prepared up to 24 hours in advance of assembling the bowls.

Many of the components of these sushi bowls can be prepared in advance to make this an even quicker and easier weeknight dinner. You can make the sauce, rice, and fish in advance. My kids particularly love setting up an assembly line of the ingredients and making their bowls themselves!

Recipe Notes, Tips, and Tricks:

• If you are not vegan and want to make a quick homemade mayonnaise, try my 3-Minute Immersion Blender Mayo.
• You want a large, long English Cucumber or small individual Persian cucumbers as they both have minimal seeds, thin skins, and a more delicate taste than garden cucumbers. If you can only get garden-style “regular” cucumbers, I recommend peeling them and using a spoon to scoop out the seeds before thinly slicing them into half-moons.
• Frozen shelled edamame are perfect for these bowls and can be picked up in most grocery stores. Follow the cooking directions on the bag to prepare them in advance (usually a few minutes).
• This sauce is NOT spicy but has a nice kick to it. My kids (ages 5 and 10) regularly eat this sauce. If you still want this sushi bowl sauce to be even Milder, decrease the Sriracha to 1/2 Tablespoon, taste, and add more from there as needed. If you want it Spicier, add an additional 1/2 Tablespoon of Sriracha.
• The rice can be prepared ahead of time and gently reheated before assembling the sushi bowls.

Did you make this recipe? Please give it a star rating below!

Sushi Bowls

Prep Time: 10 mins

Cook Time: 20 mins

 

Deconstructed Vegan Sushi Bowls have all of the flavors of your favorite roll in an easy to make Bowl! Poached Shrimp and Salmon option included.

Course: Lunch, Main

Cuisine: Asian

Keyword: how to make deconstructed sushi, sushi bowl recipe, vegan sushi bowl, what is a sushi bowl

Servings: 4 Servings

Calories: 590 kcal

Author: Alyssa Brantley

5 from 9 votes

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Ingredients

Sauce:

• 1/2 cup vegan mayonnaise
• 1 T Sriracha hot sauce
• 1 teaspoon Yondu
• 1/2 teaspoon lime juice

Sushi Bowl Ingredients:

• 2 cups prepared sushi rice or cooked jasmine rice
• 1 cup shelled edamame
• 2 small avocados cut in half, pit removed, skin peeled, thinly sliced
• 4 sheets toasted Nori seaweed cut into strips and thinly sliced
• 4 T pickled ginger for sushi
• 1 large English cucumber (or 4 small Persian cucumbers), cleaned, dried, and thinly sliced

Optional Seafood:

• .5 pound Wild Alaskan Salmon cut into thin pieces and poached
• 8 large Wild Shrimp cleaned, deveined, peeled, and poached

Instructions

Sauce:

1. Mix all ingredients together for sauce and whisk or stir until fully combined. Set aside.

   NOTE: Sauce can be made up to 48 hours in advance and stored in a covered jar in the fridge until ready to use. It is recommended to remove the sauce from the fridge for at least 20 to 30 minutes before serving so it will be easier to drizzle.

Sushi Bowl Ingredients:

1. Prepare sushi rice or jasmine rice according to package directions.

   NOTE: Rice can be prepared up to 48 hours in advance and gently reheated before assembling bowls.

2. Heat frozen shelled edamame according to package directions, drain and set aside.

3. Cut avocadoes in half, remove pits, peel back skin, and thinly slice.

   Clean and dry cucumber, cut off ends and thinly slice.

   Stack toasted Nori sheets and slice into quarters. Stack quarters and thinly slice (think matchsticks). Divide into four piles.

Optional Poached Seafood:

1. Set a 12" frying pan or skillet on the cooktop. Add 4 cups of water and 1 Tablespoon of Yondu. Bring to a boil.

   While water is coming to a boil, slice salmon into four evenly sized pieces and clean, devein, and peel shrimp.

   As soon as water comes to a boil, add salmon (skin side up), and shrimp.

   Reduce the heat to medium and cook, uncovered, for 3 to 4 minutes or until cooked through. Remove from poaching liquid, set aside to cool and begin assembling bowls.

   NOTE: Seafood can be prepared upt to 24 hours in advance and served chilled OR gently reheated before adding to bowls.

Assemble Bowls:

1. Place four bowls on the counter and add to each bowl:

   1/2 cup prepared rice

   1/4 cup cooked and drained edamame

   1/2 small avocado, thinly sliced

   1/4 large English cucumber (or 1 Persian cucumber), thinly slliced

   1 sheet toasted Nori, sliced into matchsticks

   1 Tablespoon pickled ginger

   OPTIONAL: one piece of poached salmon and 2 peeled shrimp

   Drizzle 2 Tablespoons of sauce over each bowl. Serve and Enjoy!

NOTES:

• If you are not vegan and want to make a quick homemade mayonnaise, try my 3-Minute Immersion Blender Mayo.
• You want a large, long English Cucumber or small individual Persian cucumbers as they both have minimal seeds, thin skins, and a more delicate taste than garden cucumbers. If you can only get garden-style "regular" cucumbers, I recommend peeling them and using a spoon to scoop out the seeds before thinly slicing them into half-moons.
• Frozen shelled edamame are perfect for these bowls and can be picked up in most grocery stores. Follow the cooking directions on the bag to prepare them in advance (usually a few minutes).
• This sauce is NOT spicy but has a nice kick to it. My kids (ages 5 and 10) regularly eat this sauce. If you still want this sushi bowl sauce to be even Milder, decrease the Sriracha to 1/2 Tablespoon, taste, and add more from there as needed. If you want it Spicier, add an additional 1/2 Tablespoon of Sriracha.
• The rice can be prepared ahead of time and gently reheated before assembling the sushi bowls. 

Nutrition Facts

Sushi Bowls

Amount Per Serving (1 Bowl + 2 T of prepared Sauce)

Calories 590 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 61mg20%

Sodium 470mg20%

Potassium 1140mg33%

Carbohydrates 38g13%

Fiber 10g42%

Sugar 3g3%

Protein 23g46%

Vitamin A 389IU8%

Vitamin C 19mg23%

Calcium 79mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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DISCLOSURE:  This recipe post is sponsored by Yondu. Yondu has compensated me for my time to develop this recipe and share my experiences with their products. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.