Vegetarian Sashimi Bowl
Experience the vibrant flavors and artistry of a sushi-inspired dish with this Vegetarian Sashimi Bowl, a fresh and colorful meal that's as beautiful as it is delicious. Perfect for plant-based diets, this recipe swaps traditional raw fish for sashimi-style tofu, alongside an array of crisp veggies like cucumber ribbons, radishes, and carrot strips. Avocado and pickled ginger elevate the dish with creamy and tangy accents, while a flavorful dressing of rice vinegar, soy sauce, sesame oil, and wasabi binds it all together. Served over a bed of fluffy sushi rice and topped with nori strips, sesame seeds, and scallions, this dish is a feast for the eyes and the palate. Ready in just 35 minutes, it's the ideal quick yet sophisticated meal for sushi lovers seeking a vegetarian option.
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Recipe Information
Ingredients
- 1 200-gram block of firm tofu
- 2 medium radishes
- 1 medium cucumber
- 1 large avocado
- 50 grams pickled ginger
- 1 full nori sheet
- 1 medium carrot
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons wasabi paste
- 2 cups bowl of cooked sushi rice
- 1 tablespoon sesame seeds
- 2 stalks scallions
Instructions
Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it sit for 15 minutes.
While the tofu is pressing, rinse and cook 2 cups of sushi rice according to the package instructions if it's not already prepared. Set aside to cool.
Cut the pressed tofu into thin, sashimi-like slices. Set aside.
Wash the radishes and cucumber. Slice the radishes thinly and cut the cucumber into ribbons using a vegetable peeler. Peel and slice the avocado into thin strips.
Using a vegetable peeler, create thin carrot strips to resemble sashimi slices.
Cut the nori sheet into small strips or squares.
In a small bowl, mix rice vinegar, soy sauce, sesame oil, and one teaspoon of wasabi paste until well combined. Set aside as the dressing.
Scallions should be thinly sliced and set aside for garnishing.
In a serving bowl, start by adding a bed of sushi rice.
Arrange tofu slices, radishes, cucumber ribbons, avocado slices, carrot strips, and pickled ginger around the rice artfully.
Drizzle the dressing over the top of the vegetables and rice.
Sprinkle sesame seeds and sliced scallions over the assembled bowl.
Serve with additional wasabi paste on the side for those who prefer more spice.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 13.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2348 mg | 50% | |
*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.
