Homemade vegan sushi bowls with yam tempura give you all the great flavours of a sushi roll but with no rolling involved! So easy – just cook up some rice, slice some of your favorite sushi vegetables, dip the sweet potato slices in some batter and quickly fry. Pile everything into a bowl, serve with soy sauce and wasabi and you’ve got a delicious fakeaway dinner in 30 minutes!

We love making sushi at home but it’s usually a two person job to be able to get dinner on the table at a reasonable hour. You have to wait for everything to be ready to start rolling and sometimes the rolling can just be so fiddly. What’s great about these vegan sushi bowls is that you can prep everything while the rice is cooking and as soon as it’s done just throw it all in a bowl and eat it!

My all-time favorite sushi roll is the yam tempura roll, but I haven’t found them offered at any sushi place near me. They’re pretty much a standard on all Vancouver sushi menus but don’t seem to be as popular in Barcelona. In fact the vegetarian options here are quite limited – usually just an avocado roll and a cucumber roll. Every August we go to Vancouver and I gorge myself on all the delicious vegetarian options, especially the yam tempura roll.

I don’t usually like to follow the food trends on the blog – you won’t find any cauliflower crust pizza, smoothie bowls or green drinks, but these vegan sushi bowls are an exception. After spending a month in Canada, I wasn’t ready to say goodbye to the yam tempura rolls for an entire year so I caved and made a sushi bowl despite the fact that they’re all over Pinterest right now. They definitely satisfied my craving and I can’t wait to make them again!

Vegan sushi bowls are so easy to make and versatile. Feel free to change up the toppings to make them taste like your favorite sushi roll. If you don’t want to take the time to batter and fry the sweet potato, you can simply steam or boil it and leave it plain. In my bowl, besides the obvious avocado and cucumber, I added mango for some sweetness, radishes for colour and pickled ginger for acidity.