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Mango Veggie Sushi Bowls with Sriracha Mayo | Get Inspired Everyday!

Mango Veggie Sushi Bowls with Sriracha Mayo

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These Mango Veggie Sushi Bowls with Sriracha Mayo are a great meatless meal. And the spice of the sriracha pairs so well with the sweet mango and crunchy veggies. All these toppings are piled over a bowl of brown sushi rice that’s perfectly nutty and oh so tasty. These sushi bowls are perfect for at home sushi nights because they’re easy to make and there’s no need to worry about the freshness of seafood when they’re vegetarian!


Units Scale

Sushi Rice:

1 1/2 cup short grain brown rice

2 Tablespoons brown rice vinegar

1 Tablespoon maple syrup

1/2 Teaspoon sea salt

Homemade Sriracha Mayo:

1 farm fresh egg, at room temperature

1 Teaspoon freshly squeezed lemon juice or white wine vinegar

1/4 Teaspoon sea salt

3/4 cup avocado oil

12 Tablespoons of sriracha to your taste

For egg free and vegan version use a vegan mayonnaise and add sriracha


1 avocado, cut in half, pitted, and thinly sliced

1 cucumber, cut into matchsticks, 10 ounces

1 small red bell pepper, cut into matchsticks, 5 ounces

2 champange mangos, peeled and cut into matchsticks, 1 pound

4 green onions, thinly sliced

Optional: sheets of toasted nori and pickled ginger


Rinse the and drain the rice. Place it in medium sized saucepan and cover the rice with 3 cups of water. Bring the rice to a boil, then cover the saucepan and turn the heat down to low.

Simmer for 35-45 minutes, or until all the water has absorbed and the rice is tender. Remove the pan from the heat, keeping the lid on, and let it steam for an additional 10 minutes.

Next spread the rice in a thin layer over parchment paper or on a cookie sheet. Drizzle the rice vinegar and maple syrup over the top, and sprinkle with sea salt. Mix in the seasonings, and allow the rice to sit on the counter, cooling as you finish the recipe.

To make the sriracha mayo, add the egg, lemon juice, and sea salt to a blender. Secure the lid and blend starting on low, add the avocado oil very slowly in a thin steady stream, increasing the blender speed as you go ending at about 5-6 on a Vitamix.

Once the oil is completely incorporated and the mayo has become very thick, add in sriracha a little at a time to your taste. For the presentation in the photos, place the mayo in a squeeze bottle to create the little lines across the top of your bowl.

Prep all the veggies and then arrange them over the top of each bowl of rice. Or you can serve all the components separately at the table.

For a more authentic sushi taste, place a sheet of nori in the bowl before adding rice, veggies, and a squeeze of mayo. Or you can cut or tear the nori into shreds and scatter it over the top, serving with the pickled ginger on the side.


This cooking time is a little long for some weeknights because brown rice takes a while to cook. If you want to speed things up for a busier night, you can use traditional white sushi rice, or even vermicelli rice noodles which only take 3 minutes to cook.

You won’t need all the sriracha mayo for this recipe, so definitely try out my Korean Beef Bowls or my Banh Mi Burger Bowls.

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian