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Vegan Customizable Sushi Bowls with many toppings and coconut aminos

Customizable Sushi Bowls

  • Author: Liz Madsen
  • Total Time: 15 minutes
  • Yield: 5 Servings 1x
  • Diet: Vegan


When you need a need your sushi fix but don't have time, Customizable Sushi Bowls can make for a healhy meal. With premade rice you can enjoy them all week!

Vegan, Gluten-free, Oil-free, Nut-free, Sugar-free


  • 3 3/4 cup cooked rice (or other grain), chilled if desired
  • 3 medium carrots, grated or cut into matchsticks
  • 2 1/2 cups sliced seedless cucumber (or regular cucumber, seeded)
  • 5 green onions, sliced
  • 4 cups mushrooms, sliced
  • 1 1/2 cup cooked edamame
  • 5 sheets of nori, ripped or cut into strips
  • 4 tablespoons coconut aminos, divided (can sub soy sauce or tamari)
  • 2 1/2 tsp sesame seeds
  • 1/2 tsp smoked paprika


  1. Heat a large skillet over medium high heat. When hot, add mushrooms, smoked paprika, and half the coconut aminos (or soy sauce/tamari) to pan and cook for about 10 minutes, stirring occasionally. Mushrooms release their own water so you shouldn't need to add any, but if you do, just add a tablespoon at a time to prevent sticking. Cook until mushrooms are less than half their original size and nicely browned.
  2. Add rice to a bowl and top with veggies, edamame, and sesame seeds.
  3. Cut nori sheets into small pieces. I like to cut them into little strips. Add them to your bowl, or store in a separate jar or container to pack with your sushi bowl.
  4. Add the rest of the coconut aminos (or tamari or soy sauce) to the bowl and enjoy immediately or pack up for later noshing. Enjoy!
  5. Refrigerate leftovers in an airtight container up to 5-6 days.
  • Cook Time: 15 minutes
  • Category: Entree, Side
  • Method: Stovetop
  • Cuisine: Vegan, Sushi, Lunch

Keywords: vegan, plant-based, oil-free, vegan sushi