Bowls provide us with the most perfect opportunity to create a dish that is half cooked and half raw, including the benefits of live foods with the belly comfort feeling of cooked foods.

If you hate rolling sushi, welcome to the club. I normally stuff it way too much, and then just eat it like a burrito. Or, it just all falls apart. In that very moment, I make a bowl, and just put all of the ingredients of the sushi roll –> sushi bowl. It’s perfect.

Raw Fusion Sushi Bowl Recipe

But if you love rolling sushi, make sure to grab my Raw Vegan Sushi Ebook. It has 10 incredible recipes that you can use for 1 incredible dinner party, or on different nights when you want to travel to new destinations through food, and enjoy light, delicious, raw vegan Japanese cuisine with mouthwatering photos. Click on the cover to get it now:

Raw Vegan Sushi Recipes

Raw Fusion Sushi Bowl Recipe


I also love the idea of having a ton of different flavors and textures in my food. It makes it so playful and fun to create and eat. I love all the different chopping ways, but you can totally skip that and just chop however you know how! Then mix it all together, or eat each component separately – up to you.
Raw Fusion Sushi Bowl Recipe

This recipe is great in that you can change up the ingredients to include whatever you want. It makes for an insanely nutritious and delicious dish, and you can even eat this 100% nut and seed free, which I did. So good!

Raw Fusion Sushi Bowl

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1


Vegetables+Base Ingredients

  • 5 mini bell peppers or 1 large
  • 3 nori sheets torn or cut into very thin strips with scissors
  • 1 portobello mushroom cap
  • 1 cup quinoa soaked overnight and rinsed
  • 2 green onions
  • 2 cucumbers
  • 1/4 cabbage
  • 1/4 sweet onion marinated in lemon juice and coconut nectar or maple syrup


  • A small piece of ginger you can always add more later if you'd like
  • 1 garlic clove
  • 1 zucchini or yellow squash
  • 1 tbsp tamari or coconut aminos if using coconut aminos, add a pinch of salt to the ingredients
  • 1 tbsp coconut nectar
  • 1 teaspoon Eden organics mustard
  • Optional: 1 tbsp tahini


For the veggies+base

  • First, thinly slice your onion and place it in a bowl with a small amount of lemon juice (from about 1/2 of a lemon) and a teaspoon of coconut nectar or maple syrup. This makes caramelized onions.
  • Cook quinoa by placing 1 cup soaked rinsed and drained quinoa in 2 cups boiling water.
  • Return to boil, then simmer for about 20 minutes, or until all water is absorbed.
  • Take quinoa out of the pot and place in a bowl.
  • Add a very small amount of water to your pot or pan (about 1/2 cup), and lightly sautee mushroom for about 10 minutes or until it turns slightly brown. This will bring out its healthful properties.
  • Chop all veggies and place on a plate. Chop the cabbage very thinly, and mix with sauce ingredients by hand, massaging them into the cabbage to soften it.
  • Cut nori strips with scissors thinly.

For the sauce

  • Whisk all ingredients together (along with minced garlic and ginger), and add them to your thinly chopped cabbage to massage.
  • If you don't have a grater for the ginger, you can just blend all sauce ingredients.
  • Then mix with the rest of the veggies and the quinoa.
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Marina Yanay-Triner is a wellness coach and recipe developer through Soul in the Raw. Marina creates easy and delicious vegan recipes and writes about the health benefits of a plant-based diet, focusing on evidence-based nutrition information. She loves to help clients go and stick to plant based eating through her powerful coaching program, combining nutrition and cooking education along with transformational mindset work. Marina adopted a whole food, plant based lifestyle over 7 years ago, inspired by her mother's incredible healing story of reversing a crippling bladder disease. She has reversed PMS symptoms and encourage emotional healing from trauma as a result of this transition. Marina is incredibly passionate about the vegan diet for human health, animal welfare, and the well-being of our planet, all of which she envisions as co-dependent.