Plant-Based Sushi Bowl with Brown Rice, Cucumber and More

By late August, my kitchen counter is usually covered in garden cucumbers (and tomatoes), all begging to be used before they lose their crispness. That’s when this plant-based sushi bowl becomes my go-to lunch. As someone who’s been cooking for two and running a recipe blog dedicated to simple, flavorful meals, I’ve learned that the best weekday lunches are quick, make-ahead friendly, and satisfying without being heavy.

This recipe solves a common late-summer problem:

• Too many cucumbers that need to be eaten while they’re still crisp and fresh.
• Not enough time to fuss over lunch in the middle of a busy day.
• Wanting variety without straying too far from healthy habits.
• Vegetarian and packed with protein and fiber.

Inspired by our homemade sushi recipe but stripped down for everyday ease, this is the kind of meal I can pull together in minutes—thanks to a weekly batch of brown rice, frozen plant-based “chicken,” and a few pantry staples. It’s fresh, flavorful, and just a little indulgent with spicy mayo and crispy onions.

Jump to:

• Getting Started
• Ingredient Recommendations
• Ingredient Alternatives
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

If you want to make this your daily lunch option like I do, start the week by making a big batch of brown rice. I use boxed Minute Brown Rice on the stovetop, then store it in an airtight container in the refrigerator. Each day, I just reheat the rice I need in the microwave and have my lunch put together in a few minutes.

Plant-based Sushi Ingredient Recommendations

Rice

When I’m looking for extra protein and fiber, I use boxed Minute brown rice. If I don’t have brown rice or want to change it up, I opt for either Jasmine or white long-grain rice. 

Using whichever rice, I make enough on Monday to last the week and store it airtight in the fridge.

Plant-based “Meat”

I like Quorn frozen diced Chiqin. For daily lunches, just shake out the portion you need from the freezer and heat on the stove top.

Cucumber

Use fresh from the garden if you’re like me, or about half of a store-bought cucumber for two servings. Dice fresh daily for maximum crunch.

Avocado

Avocados are great when you have them, but I skip them most days due to cost and shelf life. Mash or slice, being careful to avoid avocado hand, right before serving.

Furikake

Furikake mixes are available in most grocery stores. It adds a savory-salty crunch and sushi-style flavor without having to separately bust out dried seaweed, sesame seeds, and more.

Fried Onions

French’s works, or try healthier versions from the Asian or Middle Eastern sections.

Spicy Mayonnaise

I mix mayonnaise and sriracha to taste, keep it in a squeeze bottle in the fridge for the week. You can also find pre-made versions.

Plant-based Sushi Ingredient Alternatives

Gluten-free Option

To make this gluten-free: 

• Use gluten-free soy sauce.
• Check the Furikake ingredients to confirm it does not contain gluten.
• Skip the fried onions or make your own (like in this mujadara recipe).

Plant-based Sushi Finishing Touches

Serve on a plate or in a bowl.

Plant-based Sushi Pairings

For lunch, I usually keep it simple. Sometimes I add an avocado if I have one.

For dinner, this pairs well with unfiltered sake in a small sake cup and a simple side salad with Quick Carrot-Ginger Dressing.

Plant-based Sushi Leftovers

Other than the pre-made rice, this recipe doesn’t generate leftovers—ideal for fresh, single-serving meals all week long.

This plant-based sushi dish is fresh, flexible, and perfect for that late-summer cucumber overload. It’s proof that satisfying a sushi craving doesn’t have to mean rolling mats and an hour in the kitchen—it can be a 10-minute, flavor-packed lunch you look forward to every day.