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

6 Min Read

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.

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!



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


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.


Calories: 476kcalCarbohydrates: 92gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 608mgPotassium: 690mgFiber: 7gSugar: 14gVitamin A: 3110IUVitamin C: 22mgCalcium: 94mgIron: 3mg
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