If you’ve bean meaning to eat more fibre, this Spicy Sushi Bean Salad has 15g of it per serving—not to mention a whopping 19g of protein for all y’all chasing your protein goals. It takes the classic structure of a bean salad—beans, veggies, and a dressing—and gives it a totally sushi-fied glow-up with bold umami flavours and a little kick of spice. It’s fresh, crunchy, saucy, and so ridiculously easy you’ll find yourself making it on repeat.

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Ingredients & Inspiration

This recipe was born from the craving for sushi… without the rolling, the fuss, or the price tag. Think of it as a deconstructed sushi bowl meets a hearty, high-protein bean salad. I’ll take any delicious excuse to eat more beans!

The base:

Edamame + chickpeas = the ultimate plant-based protein duo
Cabbage, carrots, cucumber = crunch, freshness, and colour
Green onions = that essential sushi-adjacent bite

The magic is in the sauce:
A bold, creamy, spicy dressing that hits all the right notes:

Salty (soy sauce/tamari)
Spicy (sriracha)
Tangy (rice vinegar)
Slightly sweet (coconut sugar)
Nutty (tahini)
Fresh (ginger)

Ingredients

Salad:

2 cups edamame beans, thawed
2 cups canned chickpeas, drained and rinsed
2 cups shredded red cabbage
2 cups shredded carrot
1 large English cucumber, thinly sliced
6 green onions, chopped (plus extra for garnish)
Sesame seeds, to garnish

Sauce:

2 tbsp soy sauce or tamari
1 tbsp sriracha
1 tbsp tahini
2 tbsp water
1 tbsp coconut sugar
1½ tbsp rice vinegar
½ tbsp fresh ginger, grated

Why You Need To Make Spicy Sushi Bean Salad

Because it checks all the boxes:

High protein + high fibre: Keeps you full, satisfied, and energized
Meal prep gold: Holds up beautifully in the fridge for days
No cooking required (mostly): Just chop, mix, and devour
Big flavour, minimal effort: That sauce does a lot of heavy lifting
Sushi vibes without the work: No rolling mats, no stress

How to Make Spicy Sushi Bean Salad

Prep your veggies
Shred the cabbage and carrots, thinly slice the cucumber, and chop the green onions. You could also use a food processor with slicing and grating blades for quicker prep.

Build the base
In a large bowl, combine the edamame, chickpeas, cabbage, carrots, cucumber, and green onions.

Whisk the sauce
In a small bowl, whisk together soy sauce, sriracha, tahini, water, coconut sugar, rice vinegar, and grated ginger until smooth and creamy.

Toss it all together
Pour the sauce over the salad and toss well until everything is evenly coated.

Finish strong
Top with sesame seeds and extra green onions.

Serve or chill
Enjoy immediately or let it sit in the fridge for 30–60 minutes to let the flavours really soak in.

Texture Tip:

If making ahead, keep cucumbers separate and add just before serving for max crunch and less soggy sadness

Bean there, Done That

This Spicy Sushi Bean Salad is proof that healthy eating doesn’t have to be boring—or complicated. It’s bold, nourishing, and just a little addictive in the best way. Whether you’re meal prepping for the week or throwing together a quick lunch, this one delivers big flavour with minimal effort.

And fair warning: once you start making it… weekly might turn into twice a week!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss