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Easy, filling and flavorful vegan sushi buddha bowl-- perfect for vegans and nonvegans alike! #sushi #buddhabowl #vegansushi #veganmeal #entree #veganentree #lunch #dinner #easyvegan #1hourmeal #weeknightmeal #furikake

Sushi Buddha Bowls

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 2 bowls


This quick and easy vegan sushi buddha bowl is loaded with teriyaki baked tofu, rice, pickled cabbage, edamame, sliced cucumbers, and topped with a vegan wasabi mayo to bring you a flavor combination that is sure to blow your mind!


Pickled Cabbage

  • 1 cup red cabbage, sliced
  • 1/2 cup red onion, sliced
  • 1/4 cup apple cider vinegar
  • 1/4 tablespoon fresh grated ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Sushi Rice

  • 1 cup sushi rice
  • 1/2 tablespoon seasoned rice vinegar
  • 1/2 tablespoon vegan furikake

Wasabi Mayo Dressing

  • 1/4 cup veganaise
  • 2 teaspoons wasabi powder
  • 3 tablespoons water

Other Ingredients

  • 2 nori sheets, quartered
  • 6 oz. baked teriyaki tofu, cubed
  • 1/2 cup edamame
  • 1/2 cup cucumbers, sliced
  • 2 teaspoon pickled ginger


  1. For the pickled cabbage: In a jar or sealable container mix together all ingredients. Seal jar/container and refrigerate for 15-60 minutes, the longer the better.
  2. For the sushi rice: Cook the sushi rice according to package instructions. Once cooked, allow it to sit for 15 minutes and then mix in seasoned rice vinegar and furikake until uniform. Set aside.
  3. For the wasabi mayo: In a small bowl mix in all ingredients.
  4. To assemble, divide the rice*, pickled cabbage*, and all additional ingredients except wasabi mayo and pickled ginger into two bowls. Top the bowls with wasabi mayo, pickled ginger, and more furikake as desired. Enjoy!


  • You will have leftover rice and pickled cabbage.
  • The furikake was not taken into account for the nutritional information.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes