This Green Goddess Sushi Bowl recipe takes everything good about sushi and turns it into a hassle-free, mouth-wateringly delicious bowl.

Green Goddess Sushi Bowl

This Green Goddess Vegetarian Sushi Bowl takes all the deliciousness of fresh sushi, tosses it easily into a bowl, and drizzles it with sriracha mayonnaise. The same great taste without the hassle. 
Course Main Dishes, Side Dishes
Cuisine American, Japanese
Keyword green goddess sushi bowls, vegan sushi bowl, vegan sushi bowls, vegetarian sushi bowl
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion Birthdays, Game Day, St. Patrick's Day, Valentine's Day
Time 30 minutes or less, 45 minutes or less
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people
Calories 557kcal
Author Sarah Bond


Sushi Bowls

  • 2 cups sushi rice 350 g
  • 2 cups cold water 473 mL
  • 3 Tbsp rice vinegar 45 mL
  • 1 Tbsp sugar
  • 1 tsp soy sauce 5 mL
  • ½ tsp salt
  • 1 Tbsp oil 15 mL, olive or sesame
  • 1 clove garlic minced
  • ½ lb asparagus 280 g, cut into 2 inch pieces
  • 1 avocado
  • 1 tsp lime juice 5 mL
  • ½ cucumber
  • ½ green bell pepper
  • 6 sheets snack size Nori
  • Garnish with sesame seeds

Sriracha Mayo

  • ¼ cup mayonnaise 60 mL, or vegan alternative
  • 2 Tbsp sriracha 30 mL


  • Add cold water to rice, swish, and drain. Do this a few times until water is no longer cloudy. Add 2 cups cold water to the rice and set over high heat until water boils. Reduce heat to a gentle simmer and let cook for 15 minutes, covered. Remove from heat, leaving the lid on and not stirring, and let rest for 15 minutes while you prepare the rest of the recipe.
  • Combine rice vinegar, sugar, soy, and salt in a microwave-safe bowl. Microwave for about 15 seconds then stir to dissolve sugar. Set aside.
  • Heat oil in a large saute pan over medium heat. Add minced garlic and asparagus, cooking until asparagus is fork-tender.
  • Meanwhile, thinly slice the avocado, cucumber, and bell pepper. Drizzle lime juice over avocado to prevent browning.
  • Combine mayonnaise and sriracha.
  • Sprinkle ½ of the rice vinegar mixture over the rice and stir to incorporate. Sprinkle in the rest and continue stirring.
  • Spoon rice into 2 to 3 serving bowls. Top with cooked asparagus avocado, cucumber, bell pepper, and a handful of crumbled nori. Garnish with sesame seeds, and serve drizzled with sriracha mayonnaise.


Serving: 1serving (1/3 recipe) | Calories: 557kcal | Carbohydrates: 72g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 709mg | Potassium: 697mg | Fiber: 7.7g | Sugar: 9g | Vitamin A: 1850IU | Vitamin C: 81.7mg | Calcium: 40mg | Iron: 2.3mg