Deconstructed Vegan Sushi Bowls with Sesame Tahini Dressing

Deconstructed Vegan Sushi Bowls {Gluten Free} - Foody First - A rainbow bowl with sesame tahini dressing and loads of fresh, vibrant, and filling ingredients! - #vegan #plantbased #vegetarian #glutenfree #dairyfree #eattherainbow #nourishbowl #buddhabowl #veganbowl

I find eating things out of a bowl makes them more fun to eat so why wouldn’t I take traditional sushi, deconstruct it, put it into a bowl and douse it in a tasty sesame tahini dressing?!

When I think of sushi I think of colour, and if you’ve been around a while or follow me on Instagram, you know I love colour! I wanted to pack in as in as many vibrant, fresh veggies into this bowl, and I think I succeeded in covering my eat-the-rainbow bases.

The bowls needed to include avocado, because…. avocado. But seriously, the heart-nourishing avocado has been known to make an appearance in many of recipes, from sunshiney salads, to charring it for tacos, or used as a soup topper!

The mango may seem like an un-traditional addition, but just try it! The juicy sweetness it brings is so so perfect.

And obviously you need that crunch element - cucumber matchsticks, thinly sliced cabbage, carrot ribbons!!


Serves 2 // Vegan, Vegetarian, Gluten Free, Dairy Free



  • 1/2 cup brown short-grain rice

  • 1 Tbs rice vinegar

  • 1 1/2 tsp soy sauce (gluten free if necessary)

  • 1/2 Tbs agave or honey

  • 1/4 tsp salt

Sesame Tahini Dressing:

  • 1 Tbs soy sauce (gluten free if necessary)

  • 1 Tbs apple cider vinegar

  • 1 Tbs agave or honey

  • 1 Tbs tahini

  • 1 tsp sesame oil

  • 1 tsp finely chopped ginger


  • 1 cup edamame, frozen

  • 1 large carrot, sliced into ribbons with vegetable peeler

  • 1 mango, peeled and cut into chunks

  • 1 avocado, sliced

  • 1/2 small cucumber, de-seeded and cut into matchsticks

  • 1/2 cup thinly sliced red cabbage

  • Garnishes: sesame seeds


  1. To cook the rice: Bring a medium pot of water to the boil and pour rice in. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.

  2. Pour rice vinegar, soy sauce, agave or honey, or salt into rice and stir.

  3. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and simmer for about 5 minutes. Drain and set aside.

  4. To prepare the dressing put in everything into a small bowl and stir well.

  5. To prepare bowls: Divide rice, edamame, and veggies between 2 bowls. Top with sesame seeds and dressing and enjoy!

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