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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- Edamame bowl
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- Nori sheets
- Black sesame seeds
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- Spicy yum yum sauce
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MY INSPIRATION BEHIND THIS RECIPE
Suhshi?? Uhhh yes please! Sushi is one of my favotie thingd to enjoy from time to time- so why not make them into bowls??
WHY YOU'LL LOVE THIS DARK CHOCOLATE AND WALNUT OAT COOKIES
- Effortless and Quick: Experience the joy of crafting sushi without the fuss. Effortlessly assemble these bowls, utilizing simple steps and accessible ingredients for a quick, satisfying meal ready in under an hour.
- Customizable: Embrace creativity with a customizable assembly process, allowing you to tailor each bowl to your preferences. The visually appealing blend of colours, textures, and drizzled spicy mayo makes for an Instagram-worthy presentation.
- Wholesome & Plant-Based: This meal is not only delicious but also filled with wholesome, nutrient-rich ingredients. These Vegan Sushi Bowls offer a satisfying and nourishing option for those seeking a plant-based dinner option.
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INGREDIENTS NEEDED
- Sushi Rice: The foundation of the dish, perfectly cooked and seasoned sushi rice forms the base, offering a delicate texture and absorbing the flavours of the toppings.
- Rice Vinegar: Adds a subtle tanginess to the rice, balancing the flavours and enhancing authenticity.
- Granulated Sugar: Provides a hint of sweetness to complement the savoury elements, contributing to the well-rounded taste.
- Salt: Elevates the overall flavor profile, ensuring a harmonious balance in every bite.
- Extra-Firm Tofu: A versatile protein source, pressed and crisped in the oven, absorbing the rich teriyaki sauce for a flavourful and hearty component.
- Teriyaki Sauce: Infuses the tofu with a savory-sweet essence, creating a delectable coating that harmonizes with the other ingredients.
- Olive Oil: Enhances the tofu’s texture and aids in baking, contributing to a golden, crispy exterior.
- Salt and Pepper: Season to taste, adding depth and balance to the tofu’s overall flavour.
- Vegan Spicy Mayo: A creamy and spicy drizzle that crowns the bowls, providing a zesty kick and tying together the diverse flavours.
- Thawed Edamame: Adds a burst of freshness and plant-based protein, contributing to the bowls’ nutritional richness.
- Shredded Carrots: Imparts a sweet crunch, enhancing the bowls with vibrant colour and additional nutrients.
- Avocados: Creamy and buttery, avocado slices add a luxurious texture and healthy fats to the ensemble.
- Cucumber: Offers a refreshing and crisp element, balancing the dish’s richness.
- Pickled Ginger: Introduces a palate-cleansing, tangy note, complementing the overall umami flavour.
- Green Onions: Adds a mild onion flavour, enhancing the freshness and visual appeal of the bowls.
- Nori Sheets: Traditional seaweed sheets provide an authentic sushi touch, offering a subtle oceanic flavour.
- Black and White Sesame Seeds: Garnishes with a nutty crunch, elevating both visual and textural elements.
HOW TO MAKE VEGAN SUSHI BOWLS
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.
Let the rice cool completely (for about 1 hour) then gently mix in the rice vinegar, sugar, and salt until fully combined.
Teriyaki Tofu:
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.
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.
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.
Drizzle the spicy yum yum sauce over the assembled bowls. Sprinkle black and white sesame seeds on top. Enjoy! 🙂
VIC'S QUICK TIPS FOR VEGAN SUSHI BOWLS
- Rinsing Sushi Rice: To achieve the ideal sushi rice texture, rinse it under cold water until the water runs clear. This removes excess starch, preventing a sticky consistency.
- Crisping Teriyaki Tofu: Preheat the oven to 400°F (200°C) for perfectly crispy tofu triangles. This ensures even baking and a golden exterior.
- Note on Recipe Yield: Keep in mind that this recipe yields around 4 servings, making it convenient for a family meal or a gathering. Adjust quantities accordingly for different occasions.
- Personalization Options: Feel free to customize the bowl with additional toppings or your favourite sushi ingredients. This recipe serves as a versatile base for personal preferences.
SERVING SUGGESTIONS & STORING
- Serving Tips: Serve the vegan sushi bowls immediately after assembly to preserve the vibrant colours and textures.
- Storage Suggestions: If there are leftovers, refrigerate them promptly. However, note that the texture may slightly change upon reheating.
- Vegan Spicy Mayo: Store any remaining vegan spicy mayo separately and drizzle it fresh before serving to maintain its creamy consistency.
- Meal Planning: Streamline the process by preparing components like sushi rice and teriyaki tofu in advance for quicker assembly during mealtime.
- Fresh Nori Sheets: If preparing ahead, store nori sheets separately until ready to serve to prevent them from becoming soggy.
- Serving Temperature: These vegan sushi bowls can be enjoyed cold or at room temperature, making them a convenient option for a refreshing and hassle-free meal. There’s no need to heat them up unless you prefer the teriyaki tofu warmed – in that case, simply heat the tofu before assembling the bowls for a warm and satisfying lunch option.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Note for Non-Vegans: For a non-vegan variation, feel free to substitute the teriyaki tofu with your choice of protein. Grilled shrimp, chicken slices, or any preferred teriyaki protein can be used as a delicious alternative to create a non-vegan version of these sushi bowls. Adjust cooking times accordingly and ensure the protein is fully cooked before adding it to the bowls.
- Sushi Rice: Use brown rice or quinoa instead of sushi rice for a whole-grain alternative. If you are gluten free Ensure the rice vinegar used is gluten-free.
- Teriyaki Tofu: Substitute extra-firm tofu with tempeh or seitan.
- Pickled Ginger: Make your own pickled ginger using beet slices for a unique flavor and color.
- Vegan Spicy Mayo: Make a quick vegan spicy mayo by mixing vegan mayo, sriracha, and a pinch of garlic powder or other preferred spices.
- Nut-Free Option: If there are nut allergies, omit sesame seeds or replace them with toasted sunflower or pumpkin seeds.
- Note for Vegans: Ensure the teriyaki sauce and pickled ginger are vegan-friendly. Use vegan mayo for the spicy mayo or make your own using plant-based ingredients.
RECIPE FAQ
Absolutely! While sushi rice is traditional, you can use brown rice, quinoa, or any preferred grain for a unique twist. Just ensure you adjust the cooking method accordingly.
Certainly! You can substitute tofu with tempeh, seitan, or your favorite protein. Adjust cooking times to ensure your chosen protein is fully cooked and coated in the flavorful teriyaki sauce.
Of course! In fact, making the vegan spicy mayo ahead of time can enhance its flavors. Store it in the refrigerator and drizzle it over the sushi bowls just before serving for a creamy and spicy kick.
Feel free to get creative! Consider adding ingredients like radishes, water chestnuts, or jicama for additional crunch and flavor. Experimenting with different vegetables can add variety to your sushi bowls.
To prevent avocado from browning, you can drizzle it with a bit of lemon or lime juice. Alternatively, assemble the bowls and store the sliced avocado separately, adding it just before serving to maintain its freshness and vibrant color.
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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
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