If you’re anything like me and are completely dead inside, you’ve struck gold by visiting my Vegan Sushi Bowl post! When you have no feelings and your soul is dead, stuffing yourself to the point of explosion is always a good idea because at least you feel *something*.

Vegan Sushi Bowls are one of the few things I genuinely enjoy these days, with the other being crying myself to sleep. Sushi Bowls are just an English term for Chirazi/Chirashi Sushi, something hopefully happier people in Japan eat on a regular basis. It translates to Scattered Sushi (scattered just like my emotions), and is a much easier way of enjoying Sushi without the hassle of rolling and sh*t. My recipe for Seasoned Sushi Rice is in my opinion close to perfection, and obviously the most important part of a Sushi Bowl. It takes a little while to make, but it’s worth it fo sho, unlike most things in life.

I top my rice with Teriyaki Shimeji Mushrooms, Avocado, Tofu, Carrot, Cucumber, Black Sesame, Seaweed Flakes and Teriyaki Dipping Sauce. Anyway, enough with my rambling, just go check out my recipe below. Said recipe is Healthy, Gluten Free, adaptable to any Sushi toppings you enjoy. Just for the record, this recipe probably won’t make you feel any happier in the grand scheme of life but oh well, it’s worth a fleeting, momentary feeling of faux joy. Enjoy XX.

