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!
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.
- 1/2 cup vegan mayonnaise
- 1 T Sriracha hot sauce
- 1 teaspoon Yondu
- 1/2 teaspoon lime juice
- 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
- .5 pound Wild Alaskan Salmon cut into thin pieces and poached
- 8 large Wild Shrimp cleaned, deveined, peeled, and poached
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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.
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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.
-
Heat frozen shelled edamame according to package directions, drain and set aside.
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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.
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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.
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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!
- 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? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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.
Sandra Hoopes says
Genius! My teenagers love sushi and I don’t have to figure out how to roll it- great recipe!
Alyssa Brantley says
Hey Sandra!! YES! And, they can create their own bowls 🙂
Toni says
This is really good!! Even my picky eaters at home loved it!
Alyssa Brantley says
Literally nothing better than making picky eaters happy!!
laura says
Mmmmm We do love sushi! Made these for a quick lunch and we are in shock over how quick, easy and tasty it was. Will be making all the time!
Alyssa Brantley says
Yay! That makes me so happy to hear Laura!
wilhelmina says
This was sooo great! It really tasted like my favorite sushi roll. Absolutely delicious!
Alyssa Brantley says
Exactly the goal! Yay 🙂 Thanks for taking the time to comment and let me know.
Rachel says
Delicious! All the flavors pair so well together! Thanks for the recipe.
Alyssa Brantley says
Thanks so much Rachel! You’re very welcome 🙂
sarah says
I shared this with my online book club so we can all ‘have lunch’ together. It was great! Thanks
Alyssa Brantley says
Love it Sarah! Thanks for sharing the recipe and I’m so glad you liked it!
Susie Fitch says
I can’t even tell you how much I loved these flavors! I am definitely making this again!
Alyssa Brantley says
Love it! So happy to hear it Susie! Thanks and have a great weekend!
Pauline says
This was the perfect lunch recipe! Thanks so much – really easy and so much flavor!
Alyssa Brantley says
Yay! So happy to hear you loved it – thanks for taking the time to comment and let me know!
Dave M. says
I really loved these.
My sons (6-11) and I made them for lunch. We loved the sushi flavor and the big volume without all the time to prepare fine cuts and sushi roll rolling.
thanks and keep up the good work!!!
Alyssa Brantley says
Hi Dave! Yay!! So happy to hear it – nothing better than kids loving the dish. Thanks for taking the time to comment and let me know 🙂