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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Vegan Sushi Bowls with Mango & Quick-Pickled Carrots and Cucumbers

    Published: Mar 21, 2024 · by Liz · Updated: Mar 21, 2024 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Mango Sushi Bowls with Quick Pickled Vegetables

    Can't figure out how to make perfect sushi rolls? Make a sushi bowl instead! These easy sushi bowls are packed with flavor from fresh mango and quick pickled veggies. And they're 100% vegetarian and vegan friendly too.

    vegan sushi bowl with mango and pickled veggies

    This recipe was created by Liz from Floating Kitchen back in 2016. It has since been updated.

    Jump to:
    • Making the Quick Pickled Veggies
    • Vegan Sushi Bowl Toppings
    • More Vegetarian Sushi Recipes
    • Recipe
    • Comments

    Nothing makes me happier than sitting down in front of a big bowl of food. And I mean that in the most literal way possible. As in, I prefer eating food out of bowls rather than off of plates.

    I don’t know why this is exactly. But food in bowls always just seems more satisfying and comforting. Maybe it's the act of wrapping your hands around a big, nourishing bowl of food. Or nestling a bowl in your lap as you snuggle into the couch for the night.

    Or maybe I’m just a messy eater and I require the high sides that a bowl provides at mealtime. 😀

    Whatever the reason, I love a good meal-in-a-bowl. Everything from smoothie bowls to bowls of homemade ice cream. It’s all good. But today, we’re focusing on these vegan-friendly Mango Sushi Bowls with Quick-Pickled Carrots and Cucumbers.

    Vegetarian sushi bowls are a staple around my house. (In fact, we love vegetarian sushi in all forms!) But the bowls are especially easy to make. Totally customizable. Completely filling. And they don’t require one to possess any of the coordination sushi rolls do. (If you are a master at making sushi rolls TELL ME YOUR SECRETS!).

    I’ll often make up a big batch of rice on Sunday or Monday night, then use it all week long as a base for different toppings. Sometimes I’m lazy and I just toss together whatever is lingering in my crisper drawer. But this time, I was feeling a little fancy so I made up a batch of quick-pickled vegetables with Nakano Mango Seasoned Rice Vinegar.

    Making the Quick Pickled Veggies

    homemade pickled veggies in a jar

    Quick-pickled vegetables are exactly what they sound like: vegetables that have been pickled in a very short amount of time. In this case, all you need is one hour of chill time in your refrigerator to obtain some of that unmistakable “pucker”. I love how easy they are to make!

    And I find the acidity level to be more pleasant than traditionally made pickled vegetables. For this recipe, I pickled some carrot and cucumber ribbons. But I think zucchini ribbons or thinly sliced radishes would be great as well.

    I used Nakano Mango Seasoned Rice Vinegar, which has a hint of sweetness to it, but you can use any seasoned rice vinegar that you prefer.

    Vegan Sushi Bowl Toppings

    I topped my veggie sushi bowls with fresh mango, edamame, and my quick pickled veggies. But there are an endless number of combinations you could choose. Here are some ideas to get you started:

    • Avocado
    • Cucumber ribbons
    • Shredded carrots
    • Pickled radish
    • Edamame
    • Toasted sesame seeds
    • Sliced green onions
    • Nori (seaweed) strips
    • Tofu - baked or pan fried
    • Mango slices
    • Pickled ginger
    • Sweet corn
    • Bell pepper slices
    • Marinated mushrooms
    • Bamboo shoots
    • Pineapple chunks
    • Tempura sweet potatoes
    • Kimchi
    • Fresh sprouts
    • Grilled asparagus
    • Sauces like teriyaki, sriracha or a dollop of wasabi.

    Mix and match these toppings to create a bowl full of flavors and textures that you love!

    More Vegetarian Sushi Recipes

    If you love these Mango Sushi Bowls, be sure to check out these other tasty sushi-inspired recipes:

    • Sweet Potato Sushi Rolls
    • Cauliflower Rice Sushi Bowls
    • Butternut Squash Rolls
    • Quinoa Sushi Rolls

    Recipe

    Vegan Sushi Bowls with Mango and Quick-Pickled Veggies

    Can't make a perfect sushi roll? Try these vegan sushi bowls instead!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Course: Main Course
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: deconstructed sushi rolls, Mango Sushi Bowls, vegan sushi bowl, vegetarian sushi bowl
    Servings: 4 servings
    Calories: 476kcal
    Author: Oh My Veggies

    Ingredients

    For the pickled vegetables:

    • 1 carrot large, trimmed and peeled into ribbons
    • 1 cucumber large, trimmed and peeled into ribbons
    • 1 ¼ cups warm water
    • 1 ¼ cups seasoned rice vinegar
    • 1 tablespoon agave nectar
    • ½ teaspoon salt
    • ½ teaspoon Black Pepper

    For the sushi bowls:

    • 2 cups brown rice
    • 2 tablespoons seasoned rice vinegar
    • 1 tablespoon tamari
    • ½ teaspoon salt
    • 1 cup mango fresh, cubed
    • 1 cup edamame shelled and cooked
    • 2 scallions white and light green parts thinly sliced
    • ½ teaspoon toasted sesame seeds
    US Customary - Metric

    Instructions

    Make the quick-pickled vegetables:

    • Divide the carrot and cucumber ribbons into two re-sealable containers (16 ounce mason jars work great for this). In a bowl, stir together the water, rice vinegar, agave nectar, salt and pepper. Pour this mixture over the vegetable ribbons, dividing it evenly between the two containers. Seal the containers and gently shake them a couple of times. Then transfer the containers to your refrigerator to chill for 1 hour. A longer refrigeration time is okay, too.
    • Meanwhile, cook the brown rice according to the package instructions. In a small bowl, combine the rice vinegar, tamari and salt. Then, while the cooked rice is still slightly warm, drizzle this dressing over the rice, tossing with a fork to combine. Set aside.

    Assemble the sushi bowls:

    • Divide the rice evenly between 4 bowls. Top with some of the quick-pickled vegetables, mango, edamame and scallions. Sprinkle with sesame seeds. Serve immediately.

    Nutrition

    Calories: 476kcalCarbohydrates: 92gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 608mgPotassium: 690mgFiber: 7gSugar: 14gVitamin A: 3110IUVitamin C: 22mgCalcium: 94mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Tomato Florentine Soup
    Simple Greek Salad (no lettuce!) »

    Gluten-free Vegan Recipes, Nut Free Vegan Recipes, Sponsored, Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes bowls, edamame, main dishes, mango, rice

    Liz from Floating Kitchen

    About Liz

    Liz is the cook, writer, photographer and dishwasher behind the food blog, Floating Kitchen. She has a passion for creating recipes with locally grown, seasonal ingredients. And she believes that ice cream should be enjoyed daily.

    Reader Interactions

    Comments

    1. Taylor @ The Girl on Bloor says

      August 09, 2016 at 12:19 pm

      These bowls look so delicious! I actually just bought a mango the other day and there's no way I will be able to eat it all in one sitting. The leftovers will have to go to a delicious bowl like this!

      Reply
      • Liz says

        August 09, 2016 at 2:02 pm

        Awesome! Would love to hear your feedback after you try them!

        Reply
    2. Marisa Baggett says

      August 09, 2016 at 9:06 pm

      I love, Love, LOVE quick pickled veggies (and fruits) for sushi use. Usually I add a few pepper flakes because I like the sweet and tangy with a little spicy. Your bowls look absolutely beautiful. I bet this combination would totally rock as a roll, too.

      Reply
      • Liz says

        August 10, 2016 at 8:58 am

        Thanks, Marisa. Let me know if you try it out!

        Reply
    3. Susan says

      August 10, 2016 at 8:49 am

      These sushi bowls sound very good. I like the idea of being able to do quick-pickled veggies - that would give a nice Japanese flavor. FYI, you don't have to put sushi in quotes: these are sushi bowls. Sushi refers to vinegared rice. The raw fish that most people refer to as sushi is actually sashimi.

      Reply
      • Liz says

        August 10, 2016 at 8:59 am

        Oh good to know. Thanks for the info! I will change that!

        Reply
    4. Liz says

      August 03, 2017 at 2:13 pm

      In the ingredients list, do you mean 2 cups dry rice or already cooked? I should probably be able to figure it out, but I'm a little confused. Thanks!

      Reply
    5 from 1 vote (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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