Vegan Chirashi Sushi

Elevate your sushi night with this vibrant and satisfying Vegan Chirashi Sushi! This plant-based twist on the traditional Japanese dish is loaded with hearty sushi rice seasoned with tangy rice vinegar, sugar, and salt, forming the perfect base for a colorful array of fresh toppings. Crispy pan-fried tofu, creamy avocado slices, crisp cucumber and carrot strips, tender edamame, and zesty pickled ginger create a symphony of textures and flavors. A sprinkle of sesame seeds, nori strips, and thinly sliced scallions ties it all together for a dish that’s as visually stunning as it is delicious. Ready in under an hour, this deconstructed sushi bowl is perfect for weeknight dinners or a crowd-pleasing centerpiece. Naturally vegan, nutrient-packed, and endlessly customizable, this recipe proves that plant-based eating can be both indulgent and effortless.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams sushi rice
• 250 milliliters water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 200 grams firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 sheet nori sheets
• 1 medium cucumber
• 1 medium carrot
• 1 large avocado
• 50 grams pickled ginger
• 100 grams edamame beans
• 1 tablespoon sesame seeds
• 2 stalks scallions

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 10 minutes.

Step 3

Mix the rice vinegar, sugar, and salt together until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.

Step 4

Press the tofu to remove excess water. Then cube the tofu into bite-sized pieces.

Step 5

In a bowl, combine soy sauce and sesame oil. Add tofu cubes and marinate for at least 10 minutes.

Step 6

Heat a non-stick pan over medium heat and stir-fry the marinated tofu until golden and crispy. Remove from heat and set aside.

Step 7

Julienne the cucumber and carrot into thin strips. Slice the avocado thinly.

Step 8

Cut the nori sheet into thin strips using scissors.

Step 9

In a bowl or serving platter, spread the sushi rice evenly.

Step 10

Arrange tofu, cucumber, carrot, avocado, edamame beans, and pickled ginger artfully over the rice.

Step 11

Sprinkle sesame seeds and sliced scallions as a garnish, and add nori strips on top.

Step 12

Serve the Vegan Chirashi Sushi immediately and enjoy the colorful and delicious flavors.

Nutrition Facts

Serving size	(1396.6g)

Amount per serving	% Daily Value*
Calories	1226.3

Total Fat 64.0g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 2928.2mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 28.2g	0%
Total Sugars 24.6g
Protein 49.4g	0%

Vitamin D 0IU	0%
Calcium 543.7mg	0%
Iron 9.9mg	0%
Potassium 2500.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 15.3%

Carbs: 40.0%