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    Home » Recipes » Grain Free

    Vegan Grain Free Sushi Bowl

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    A delicious mix of flavors and textures, these Vegan Grain Free Sushi Bowl are made with cauliflower rice and for a super delicious allergy friendly meal.

    Top view of Vegan Grain Free Sushi Bowl on a round wooden cutting board.

    Recently, we found out our littlest has some food allergies including rice so we've been trying out different substitutes to continue enjoying the dishes we love. This Vegan Grain Free Sushi Bowl has riced cauliflower instead of sushi rice and it is so good!

    This roasted veggie bowl and these sweet and sour veggies are a more great dishes featuring cauliflower.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Vegan Grain Free Sushi Bowl
    • Food safety

    Ingredients

    We love a good sauce for dressing up bowls and veggies. The sauce for this bowl is super simple with just a few basic pantry ingredients needed.

    Ingredients for creamy ginger soy dressing.

    Sauce:

    • soy sauce, tamari or coconut aminos
    • maple syrup
    • apple cider vinegar or rice vinegar if grain free is not needed
    • tahini or cashew butter
    • toasted sesame oil or olive oil
    • fresh ginger
    • garlic clove
    Ingredients used to assemble Vegan Grain Free Sushi Bowl on a wooden board.

    Bowls:

    • cauliflower "rice"
    • carrots
    • edamame
    • cucumber
    • avocado
    • nori sheets or roasted seaweed snacks
    • sesame seeds

    See recipe card for quantities.

    Instructions

    Start by adding cauliflower rice and a few tablespoons of water to a large skillet. Sauté the cauliflower rice over medium heat, stirring occasionally, for 1-2 minutes if using fresh cauliflower rice or 5-6 minutes if using frozen. Allow to cool before crumbling seaweed sheets and folding into "rice".

    While the rice sautés combine all ingredients for the sauce and whisk to thoroughly combine. Cover and refrigerate to allow the flavors to meld while preparing the vegetables.

    We used frozen edamame that we steamed and cooled before assembling the bowls. Thinly slice cucumbers using a mandolin or very sharp knife. Chop avocado into small cubes.

    Close up top view of Vegan Grain Free Sushi Bowl.

    To make the pretty strips of carrot, wash and peel the outer surface of a large carrot and discard. Clean the peeler and lay the carrot on a chopping board. Starting at the large end of the carrot, peel again down the length of the carrot to create strips. The strips will curl slightly naturally. This was enough for me, but if you'd like even more of a curl, roll up the strips and use a toothpick to hold together. Submerge in cold water for several hours to enhance the curl.

    Hint: Don't throw out the left over pieces of carrot after making the strips! Save it for later use in another recipe, may be frozen.

    Once all vegetables are prepped all that's left is to assemble bowls and drizzle on the sauce. We like to to put all the vegetables into bowls as pictured above so older kids can assemble their own bowl the way they like.

    Side view of Vegan Grain Free Sushi Bowl with dressing.

    Substitutions

    • Cauliflower rice - instead of cauliflower rice, you can use sushi rice if it doesn't need to be grain free. Cook according to package instructions and fold in seaweed crumbles
    • Edamame - instead of edamame, you can use tofu as a different protein

    Variations

    • Spicy - add chili pepper flakes to the sauce
    • Deluxe - add chopped green onion and crumble additional seaweed over top of bowl.

    Equipment

    If you would like to make your own cauliflower rice you will need a food processor. If using prepared frozen cauliflower no special equipment is needed.

    Storage

    Store the components separately until ready to assemble or prepare bowls ahead of time if you like to meal prep. Keep the dressing separate until ready to enjoy. Good for 2-3 days.

    These ingredients don't stand up well to freezing.

    Top tip

    You can make cauliflower rice yourself. You'll just need a food processor and a head of fresh cauliflower. Start by washing and removing the leaves and core of cauliflower. Then cut cauliflower into chunks and place in the bowl of food processor and pulse until pieces have broken down to the size of rice. Prepared cauliflower rice can also be found in the produce or freezer section of many grocery stores.

    If you try this recipe, let me know how it turns out! Leave a comment and rating below or snap a pic and tag @weelittlevegans so I'll be sure to see it.

    Vegan Grain Free Sushi Bowl

    Melissa
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Course Main Course
    Servings 6

    Ingredients
      

    Sauce:

    • 3 tablespoon low sodium soy sauce
    • 2 tablespoon maple syrup
    • 2 tbsp apple cider vinegar or rice vinegar if grain free is not needed.
    • 1 tablespoon tahini
    • 2 teaspoon sesame oil
    • ½ inch piece of fresh ginger, grated
    • 1 small garlic clove, minced

    Bowls:

    • 24 oz riced cauliflower
    • 2 nori sheets or 1 small package roasted seaweed snack
    • 24 oz shelled edamame
    • 3 carrots
    • 1-2 mini cucumbers
    • 1 avocado, cubed
    • 2 tablespoon sesame seeds, we use 1 tablespoon each of white and black seeds.

    Instructions
     

    Sauce:

    • Combine all ingredients for the sauce and whisk to thoroughly combine. Cover and refrigerate to allow the flavors to meld while preparing the vegetables. 
      3 tablespoon low sodium soy sauce, 2 tablespoon maple syrup, 2 tablespoon apple cider vinegar or rice vinegar if grain free is not needed., 1 tablespoon tahini, 2 teaspoon sesame oil, ½ inch piece of fresh ginger, grated, 1 small garlic clove, minced

    Bowls:

    • Combine riced cauliflower and 2-3 tablespoon water in a large skillet. Sauté over medium heat, stirring occasionally, for 1-2 minutes if using fresh cauliflower rice or 5-6 minutes if using frozen. Allow to cool before crumbling seaweed sheets and folding into "rice". 
      24 oz riced cauliflower, 2 nori sheets or 1 small package roasted seaweed snack
    • Prepare edamame according to package instructions or steam for 5-6 minutes using a steamer basket.
      24 oz shelled edamame
    • Thinly slice cucumbers using a mandolin or very sharp knife.
      1-2 mini cucumbers
    • Chop avocado into small cubes. 
      1 avocado, cubed
    • Toast sesame seeds over medium heat for 1 minute to enhance flavor.
      2 tablespoon sesame seeds, we use 1 tablespoon each of white and black seeds.
    • Wash and peel the outer surface of a large carrot and discard. Clean the peeler and lay the carrot on a chopping board. Starting at the large end of the carrot, peel again down the length of the carrot to create strips. The strips will curl slightly naturally. If you'd like even more of a curl, roll up the strips and use a toothpick to hold together. Submerge in cold water for several hours to enhance the curl.
      3 carrots
    • After all vegetables are prepared, assemble bowls as desired and drizzle with sauce.
      24 oz riced cauliflower, 24 oz shelled edamame, 3 carrots, 1-2 mini cucumbers, 1 avocado, cubed, 2 tablespoon sesame seeds, we use 1 tablespoon each of white and black seeds.
    Keyword gluten free, grain free, vegan

    Food safety

    • If preparing ahead of time, keep all components in containers in the refrigerator until ready to serve.
    • Don't leave food sitting out at room temperature for extended periods

    See more guidelines at USDA.gov.

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    Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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