Vegan Sushi Bowl


Get back to college ready with this tasty, easy vegan sushi bowl ready in under one hour. Prep ahead and take for lunch!

Preparation Time – 10 minutes

Cooking Time – 40 minutes

Servings – 2




Red Pepper


Everything Else

  • 3 tbsp vegan mayonnaise*
  • 2 – 3 tsp sriracha*
  • 4 baby cucumbers sliced
  • 2 carrots finely sliced
  • 1 cup diced mango**
  • Small handful of fresh coriander
  • Toasted sesame seeds to serve
  • 1 pack of Clearspring Seaveg Crispies for serving


  1. Rinse rice in cold water in a colander.
  2. Place rice into a large pot, cover with 300ml of water and leave to soak for 60 minutes.
  3. Bring the rice to the boil and then cover, reduce to a very low simmer and leave to cook for 30 – 35 minutes; until the water has been absorbed. Leave the ricei the pot, off the heat and cover for 10 minutes.
  4. While the rice is cooking, roast peppers in the oven for 15 minutes at 200C (400F), or alternatively char them over a gas hob.
  5. Rinse the cooked peppers under cold water to remove the skins. Slice them into strips.
  6. Whisk together all the other pepper ingredients in a bowl. Add the peppers and leave to marinate while the rice cooks and you prepare everything else.
  7. You can prepare the rice in advance if you want it cold and store it in the fridge for up to two days.
  8. Season rice with mirin, soy or tamari and maple syrup.
  9. Whisk together the sriracha and mayo if using.
  10. Serve rice in bowls, with veggies, marinated pepper, mayo and seaveg crispies! Sprinkle with sesame seeds and add some fresh coriander if you’re a fan.


*Alternatively use Too Savage Spicy Vegan Mayonnaise to replace the mayo and sriracha

**I actually use thawed frozen mango as fresh mango can be so hit and miss!

***You could also use good quality drained and rinsed jarred red peppers here to save on cooking!