I am in love with this Vegan Sushi Bowl. You know you love something when you finish eating it and you can’t wait to have it again. That is how I feel about this Vegan Sushi Bowl.
This Vegan Sushi Bowl is super fresh, but doesn’t lack for flavor. The seasoned sushi rice is a great compliment to all the veggies. The seasoned cucumbers give the sushi bowl is nice, slighly pickled punch and the tofu has a great sweet, soy flavor. Top it off with a wonderful spicy mayo and you have a great meal.
The beauty of a sushi bowl is that you can add any veggies or toppings you want. Don’t be afraid to experiment with your favorites. Make it your own and ENJOY!
Vegan Sushi Bowl
This Vegan Sushi Bowl is so fresh and packed with flavor. I could eat this every day!
Jump to Recipe
Servings: 4
Ingredients
Sushi Rice
- 2 Cups Sushi Rice or short grain rice Rinsed
- 3 T Rice Vinegar
- 1 T Soy Sauce
- 1 t Sesame Oil
- 1 T Sugar or Maple Syrup
- 1 Sheet Nori
Spicy Mayo
- 1/3 Cup Vegan Mayo (You can also use your own Cashew Cream)
- Non Dairy Milk to thin it out as needed
- 1 to 2 T Sriracha sauce
- 1 t Maple Syrup
- Lime Juice (Optional)
Seasoned Cucumbers
- 1 English Cucumber
- 3 T Rice Vinegar
- 1 T Water
- 1 t Sesame Oil
- 2 to 3 t Sugar or Maple Syrup
Crispy Tofu
- 1 Package Extra Firm Tofu
- 1/4 Cup Soy Sauce
- 2 t Sesame Oil
- 1 T Maple Syrup
- 2 to 3 T Corn Starch (well coated)
The Veggies
- 2 Large Avocado
- 2 to 3 Cups Edamame
- 2 Carrots
- 1 Bunch Green Onions
- 1 Package Shiitake Mushrooms
- I Red Pepper
- Toasted Sesame Seeds
Instructions
Sushi Rice
- Cook sushi rice per package instructions.
- While the rice is cooking, in a small pot, combine the rice vinegar, soy sauce, sesame oil and sugar (or maple syrup). Heat until the sugar dissolves and remove from heat.
- In a small fry pan, carefully heat the Nori sheet. You want to get the Nori to be dry and brittle without burning it. When you start to feel like it is getting done, remove the sheet from the pan and set aside.
- When the rice is done, mix in the seasoning liquid. Crumble the Nori into the rice as well and mix everything together. Set aside.
Spicy Mayo
- In a bowl with a lid, mix all the ingredients together. Cover and refrigerate until ready to use.
Seasoned Cucumbers
- In a small pot, heat the rice vinegar, water, sesame oil and sugar until the sugar dissolves.
- Slice the english cucumber and place it in a bowl. Pour the liquad over the cucumbers, mix and place in the fridge.
Crispy Tofu
- Drain the tofu, cut it into 5 or 6 slabs. Wrap in a towel and place a weight on it to press out the liquid. Leave for about 15 minutes.
- In a bowl large enough for the tofu, mix together the soy sauce, sesame oil and maple syrup.
- Once the tofu has been pressed, cut it into small pieces and add it to the bowl with the liquid. Mix well and let set for 5 minutes. Stir a few times to mix well.
- The tofu should absorb most if not all of the liquid. Once this has happened, coat the tofu with the corn starch.
- In a non stick pan, heat some oil and pan fry the tofu. Try not the stir or flip the tofu too often at first. You want to get a nice brown crisp on each side before you move it around. NOTE – You can also use an Air Fryer. Just spray a little oil on the tofu after you coat it with the corn starch.
- Once the tofu is nice and crispy, remove from heat and set aside.
The Veggies
- Chop the mushrooms into bite sized pieces. I browned the mushrooms in a fry pan for a couple of minutes. Let cool.
- Grate the carrots.
- Slice the red peppers.
- Dice the green onions, white and green parts.
- Cut up the avocados into bite size pieces.
- Steam the edamame. Let cool.
Assemble the Sushi Bowl
- Place a large scoop of sushi rice in the middle of your bowl. Add your veggies around your bowl, sprinkle on some green onions, toasted sesame seeds and drizzle on the spicy mayo
- The beauty of this sushi bowl is that you can use any combination of veggies and toppings. Experiment and have fun. ENJOY!
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