Rainbow Sushi Bowl

When you can’t be bothered to make and roll your own sushi, why not try a deconstructed bowl version instead?
The same delicious and fresh umami flavours of sushi can be achieved in half the time. Plus, we’ve added a zingy sriracha mayo and some crispy pan-fried tofu to make this a complete meal. You can even double the recipe and flex your meal-prepping skills.
Lunch for the week? Done!
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  • 3 cups cooked white brown or sushi rice
  • 2 tbsp rice or white vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt
  • 1 avocado
  • 4 radishes finely sliced
  • 1 1/4 cups frozen edamame*
  • 1 cucumber
  • 2 carrots
  • 1 tbsp fresh lemon juice
  • 1 nori sheet shredded
  • Pickled ginger**


  • 8 oz/220g firm tofu drained and cubed
  • 2 tbsp corn or brown rice flour
  • ½ tsp white ground white pepper
  • 1 tbsp vegetable oil
  • 2 tsp soy sauce
  • 1 tbsp sesame seeds

Spicy Mayo

  • 3/4 cup vegan mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tbsp maple or agave syrup
  • 1 tsp sesame oil


* If edamame is not available in your area, you could substitute for another bean, such as black beans, butter beans, green peas or fava beans.
** In Australia, you can buy pickled ginger in jars or tins in most supermarkets. If pickled ginger is not available, you could simply omit this ingredient.
The components of the sushi bowl could be prepped in advance for each lunch or dinner service. I would chop the vegetables and cook the rice fresh each day. The radish and carrot could be kept in cold water, which would preserve the crispness. The tofu would be best cooked fresh for each order. You could, however, prep it up until the point of coating it in flour and pepper. The mayo could be prepped in bulk to last for several days at a time.


  • Combine the vinegar, sugar and salt together in a large bowl. Add the cooked rice and stir together with the vinegar mixture. Set aside.
  • Use a vegetable peeler or mandoline to finely slice the carrots lengthways into long, curly strips.
  • Cut the cucumber in half lengthways, and then finely slice each half on the diagonal.
  • Scoop out the flesh of the avocado and dice into 1cm cubes. Place in a small bowl with the lemon juice. Stir gently to combine.
  • To make the mayo: combine mayo, sriracha, sweetener and sesame oil in a small bowl. Stir well to combine.
  • To make the tofu: Coat the tofu cubes in flour and pepper. Heat oil in a frying pan. Once hot, add tofu and fry until lightly browned on all sides. Add soy sauce and sesame seeds to pan and cook for one more minute. Remove from heat.
  • Assemble the bowl: Divide the vegetables, rice, nori and tofu across 4 bowls. Arrange each ingredient alongside the next to create a beautiful, colourful sushi bowl. Top with pickled ginger and mayo to serve.

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