Vegan Chirashi Bowl
Discover the vibrant flavors and nourishing simplicity of a Vegan Chirashi Bowl, a plant-based twist on Japan’s beloved scattered sushi. This colorful dish features perfectly seasoned sushi rice as the base, topped with an array of fresh, wholesome ingredients like marinated tofu, creamy avocado, crisp cucumber, and julienned carrot. Finished with bold garnishes such as black sesame seeds, pickled ginger, and delicate nori strips, each bowl is a feast for both the eyes and the palate. The recipe balances sweet, savory, and umami flavors, while offering a gluten-free option for soy sauce. Ready in just 40 minutes, this recipe is perfect for quick lunches or elegant dinners and showcases the art of vegan Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup short grain sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 200 grams firm tofu
- 2 tablespoons soy sauce (gluten-free if necessary)
- 1 tablespoon maple syrup
- 1 teaspoon sriracha
- 0.5 sheets nori sheets
- 1 medium carrot, julienned
- 0.5 cucumber, sliced
- 1 avocado, sliced
- 3 radishes, thinly sliced
- 0.5 cup edamame, shelled
- 2 tablespoons pickled ginger
- 1 tablespoon black sesame seeds
- 2 green onions, sliced
Instructions
Rinse the sushi rice under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove the saucepan from heat and let it sit, covered, for another 10 minutes. In the meantime, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl, and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Press the firm tofu between paper towels to remove excess moisture, then cut it into small cubes. In a bowl, whisk together soy sauce, maple syrup, and sriracha.
Toss the tofu cubes in the soy sauce mixture to coat them evenly, then set aside to marinate for at least 10 minutes.
Heat a non-stick skillet over medium-high heat. Add the marinated tofu and cook until golden brown on all sides, about 6-8 minutes. Remove from heat and set aside.
Cut the nori sheet into thin strips using kitchen scissors.
To assemble the bowl, place a portion of the seasoned sushi rice as the base. Arrange the cooked tofu, carrot, cucumber, avocado, radishes, and edamame neatly on top of the rice.
Garnish each bowl with strips of nori, pickled ginger, black sesame seeds, and sliced green onions. Serve the Vegan Chirashi Bowls fresh and enjoy!
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1719 mg | 132% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2527 mg | 54% | |
*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.
