top down view of vegan sushi bowl topped with creamy dynamite sauce with items surrounding.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Vegan Sushi Bowl featuring nutritious black rice, veggies and spicy creamy dressing for a light and healthy lunch or dinner! Great for meal prep too!


Units Scale
  • 1/2 cup black rice (or rice of choice *see notes)
  • just under 1 cup water or vegetable broth
  • 1 cup shredded carrots
  • 1/2 cucumber, chopped
  • 1 avocado, sliced
  • 1/2 cup alfalfa sprouts, or sprouts of choice
  • 3 radishes, thinly sliced
  • nori sheet, cut into strips, optional
  • pickled ginger, optional
  • sesame seeds, to garnish

Dynamite Sauce

  • 4 tablespoons (1/4 cup) tahini
  • 1/4 cup water, + more as needed
  • juice of 1/2 small lemon or splash of apple cider vinegar
  • 23 teaspoons sriracha, sambal oelek or chili garlic (or your favorite hot sauce)
  • pinch of salt


Black rice: Rinse rice well under cool running water using a fine mesh sieve. In a small saucepan, bring rice and water to a boil, cover, reduce heat to simmer and cook for 25 minutes without disturbing. When done, remove lid and let rest about 10 minutes, fluff with fork. Please check your package for cooking directions just in case, this was mine.

Dynamite sauce: In a small bowl, mix all the dressing ingredients together, cover and set aside. Add more water to thin your dressing, add more tahini to make it thicker.

Assemble sushi bowl: To serve, add 1/3 of the rice into your serving dish and arrange the prepared vegetables over top or to the side. Drizzle with dynamite sauce and add a sprinkle of sesame seeds. Enjoy your deconstructed sushi bowl in all its creamy gloriousness!

Serves 2 – 3

Store: Leftovers can be kept in the refrigerator for up to 3 – 4 days.


*If using a different rice, other than black rice, cook according to package directions using 1/2 cup of rice.

If you don’t have tahini on hand, use any vegan mayo of choice, about 1/2 cup + a tablespoon or so of water to thin if needed. Omit the lemon/vinegar juice.

Change up the vegetables using colored bell peppers, pan seared julienned shiitake mushrooms, shredded purple or green cabbage, peas shoots, etc.

Add in cubed tofu or edamame for added protein.