Vegan Sushi Bowl

Experience all the vibrant flavors of sushi in a convenient, customizable format with this Vegan Sushi Bowl recipe! Perfect for a quick yet satisfying meal, this bowl features fragrant sushi rice seasoned with rice vinegar, sugar, and salt, creating the perfect base for an array of colorful toppings. Crispy, pan-fried tofu adds a savory crunch, while fresh veggies like cucumber, carrot, and creamy avocado bring a burst of freshness. Shelled edamame and nori pieces add a classic Japanese-inspired touch, all brought together with a tangy sesame-ginger dressing. Naturally gluten-free and protein-packed, this plant-based sushi bowl is a hassle-free way to enjoy sushi flavors without rolling a single sheet of nori. Perfect for meal prepping or a weeknight dinner, this dish is a creative twist on a beloved classic!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 8 ounces Firm tofu
• 2 tablespoons Soy sauce (gluten-free if needed)
• 1 tablespoon Cornstarch
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 0.5 cups Edamame (shelled, cooked)
• 2 pieces Nori sheets
• 1 tablespoon Sesame seeds
• 1 teaspoon Ginger (fresh, minced)
• 2 tablespoons Rice vinegar (for dressing)
• 1.5 tablespoons Tamari or soy sauce (gluten-free if needed, for dressing)
• 1 teaspoon Sesame oil
• 1 teaspoon Maple syrup

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Add the rice and water to a pot, bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Step 2

In a small bowl, combine rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Let the rice cool to room temperature.

Step 3

While the rice cooks, press the tofu to remove excess water. Cut it into small cubes. Toss the tofu cubes with soy sauce, then lightly coat them with cornstarch.

Step 4

Heat a non-stick skillet over medium heat and pan-fry the tofu until all sides are golden brown and crispy. Set aside.

Step 5

Thinly slice the cucumber, julienne the carrot, and cut the avocado into slices. Break the nori sheets into small pieces.

Step 6

Prepare the dressing by whisking together the minced ginger, rice vinegar, tamari or soy sauce, sesame oil, and maple syrup in a small bowl.

Step 7

Assemble the sushi bowls by dividing the sushi rice into two serving bowls. Arrange the tofu, cucumber, carrot, avocado, edamame, and nori pieces neatly on top.

Step 8

Drizzle the sesame-ginger dressing over the bowls and sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	(1389.9g)

Amount per serving	% Daily Value*
Calories	1176.0

Total Fat 58.0g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 10.7g
Cholesterol 0mg	0%
Sodium 4848.0mg	0%
Total Carbohydrate 124.6g	0%
Dietary Fiber 23.6g	0%
Total Sugars 20.2g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 526.9mg	0%
Iron 9.6mg	0%
Potassium 2415.0mg	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: 42.2%

Protein: 17.4%

Carbs: 40.3%