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Photo of Vegan sushi bowls by WW

Vegan sushi bowls

9 - 10
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min


Sushi rice

250 g, rinsed, drained

Rice wine vinegar

2½ tbs

Agave syrup

2 tsp

Fresh ginger

3 tsp, thinly sliced


2 large, peeled into ribbons

Lebanese cucumber

1 large, peeled into ribbons

Edamame beans

175 g, frozen, shelled

Sesame oil

3 tsp

Soy sauce

1½ tbs

Wasabi paste

¼ tsp

Red capsicum

1 medium, thinly sliced

Pickled ginger

1 tbs

Sesame seeds

1 tsp, black variety


  1. Cook rice following packet instructions.
  2. Meanwhile, combine 2 tablespoons vinegar, agave and sliced ginger in a shallow dish. Add carrot and cucumber and toss to combine. Set aside to pickle for 10 minutes. Drain and discard ginger.
  3. Boil, steam or microwave edamame until tender. Drain. Refresh under cold water and drain.
  4. Combine oil, soy sauce, wasabi and remaining vinegar in a small bowl and set aside.
  5. Divide rice between bowls and top with pickled vegetables, capsicum, edamame and pickled ginger. Sprinkle with sesame seeds and drizzle with dressing to serve.


Tip: Use white sesame seeds if you can’t find black ones.