Vegan Sushi Bowl
Dive into the vibrant flavors of this Vegan Sushi Bowl, a wholesome and colorful twist on traditional sushi! Perfectly seasoned sushi rice forms the base, topped with crispy pan-fried tofu, fresh cucumber, shredded carrot, creamy avocado, and protein-packed edamame. This deconstructed sushi masterpiece is elevated with a zesty sesame-ginger dressing and sprinkled with toasted sesame seeds and nori for an authentic flavor burst. Quick and easy to prepare in just 40 minutes, this plant-based dish is ideal for a healthy lunch or dinner, offering a balanced combination of textures and nutrients. Packed with sushi-inspired goodness and customizable toppings, this vegan sushi bowl is a must-try for sushi lovers and plant-based enthusiasts alike!
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Recipe Information
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
Instructions
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.
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.
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.
Heat a non-stick skillet over medium heat and pan-fry the tofu until all sides are golden brown and crispy. Set aside.
Thinly slice the cucumber, julienne the carrot, and cut the avocado into slices. Break the nori sheets into small pieces.
Prepare the dressing by whisking together the minced ginger, rice vinegar, tamari or soy sauce, sesame oil, and maple syrup in a small bowl.
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.
Drizzle the sesame-ginger dressing over the bowls and sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 20.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2415 mg | 51% | |
*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.
