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Vegan Sushi Bowls

Victoria DeMelo
These Vegan Sushi Bowls are refreshing, filled with veggies, and bring the essence of sushi to your table in a bowl format. Featuring perfectly seasoned sushi rice, crispy teriyaki tofu, and a vibrant medley of fresh vegetables, these bowls are topped with vegan spicy mayo and sesame seeds for a quick, satisfying, and visually appealing twist on traditional sushi. These Vegan Sushi Bowls make an easy dinner or perfect lunch option.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Asian, Japanese
Servings 4 Servings
Calories 790 kcal

Ingredients
  

Sushi Rice:

  • 2 Cups Rice Sushi
  • ⅓ Cup Rice Vineagr
  • 3 Teaspoons Granulated Sugar
  • 1 Teaspoon Salt

Teriyaki Tofu:

  • 1 Block Firm Tofu cut into triangles
  • 2 Tablespoons Olive Oil
  • Salt & Pepper to taste
  • ½ Cup Teriyaki Sauce

For Assembly:

  • ½ Cup Vegan Spicy Mayo
  • 1 Cup Thawed Edamame
  • 1 Cup Carrots shredded
  • 2 Avocados sliced
  • 1 Cucumber julienned
  • ½ Cup Pickled Ginger
  • 4 Stalks Green Onions sliced
  • 4 Sheets Nori sliced or torn
  • ¼ Cup Black & White Sesame Seeds

Instructions
 

Sushi Rice:

  • Rinse sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. In a separate bowl, mix rice vinegar, sugar, and salt.
    2 Cups Rice Sushi
  • Let the rice cool completely (for about 1 hour) then gently mix in the rice vinegar, sugar, and salt until fully combined.
    ⅓ Cup Rice Vineagr, 3 Teaspoons Granulated Sugar, 1 Teaspoon Salt

Teriyaki Sauce:

  • Preheat the oven to 400°F (200°C). Place tofu triangles on a lined baking sheet. Drizzle the tofu with oil, salt and pepper and gently mix that together.
    2 Tablespoons Olive Oil, Salt & Pepper, 1 Block Firm Tofu
  • Bake for 20-25 minutes or until the tofu is crispy. Then add the teriyaki sauce. Add the tofu back into the oven for about 10 minutes to allow the teriyaki sauce to caramelize and soak in.
    ½ Cup Teriyaki Sauce

For Assembly:

  • In each bowl, layer sushi rice as the base. Top with teriyaki tofu triangles. Arrange thawed edamame, shredded carrots, sliced avocado, julienned cucumber, pickled ginger, sliced green onions, and sliced nori around the bowl.
    1 Cup Thawed Edamame, 1 Cup Carrots, 2 Avocados, 1 Cucumber, ½ Cup Pickled Ginger, 4 Stalks Green Onions, 4 Sheets Nori
  • Drizzle the spicy yum yum sauce over the assembled bowls. Sprinkle black and white sesame seeds on top. Enjoy! :)
    ½ Cup Vegan Spicy Mayo, ¼ Cup Black & White Sesame Seeds

Notes

*Make sure to completely cool the sushi rice before adding the rice vinegar, salt and sugar. 

Nutrition

Serving: 590g (1 Serving)Calories: 790kcalCarbohydrates: 85gProtein: 20gFat: 40gSaturated Fat: 5.5gSodium: 2100mgPotassium: 940mgFiber: 12gSugar: 24gVitamin A: 1500IUVitamin C: 27mgCalcium: 180mgIron: 5mg
Keyword 30 minute dinner, asian food, lunch, plant based, tofu, vegan
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