Vegan Sushi Bowl (with Baked Tofu)

Close up of a sushi bowl filled with rice, tofu, edamame, avocado, carrots, cucumber, red cabbage and nori with green onion, black and white sesame seed garnish.

Vegan Sushi Bowl (with Baked Tofu)

This vegan sushi bowl recipe is served with baked tofu, plenty of colorful and nutritious vegetables and a sweet, soy-ginger sauce. It creates a delicious and balanced meal that’s perfect for meal prep.

Course Main Course

Cuisine Japanese-inspired, Vegan

Keyword Vegan sushi bowl

Prep Time 30

Cook Time 30

Total Time 1

Servings Sushi bowls

Calories 696kcal

Equipment

Mesh strainer
Large pot with lid
Large mixing bowl
Spatula
Cutting board
Knife
Baking pan
Silicone baking mat (or parchment paper)
Pastry brush (optional)
Small mixing bowl (or jar with lid)
Measuring cups and spoons

Ingredients

Sushi Rice

2 cups sushi rice (450 g)
2 cups water (plus more for washing)
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

Baked Hoisin Tofu

350 grams extra firm tofu (1 standard block)
¼ cup hoisin sauce

Sweet Soy Ginger Sauce

2 tablespoons soy sauce *
2 tablespoons water
1 tablespoon maple syrup
½ tablespoon fresh ginger , grated
½ tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon sriracha (or to taste)

Sushi Bowl Vegetables

1 cup carrot , grated (100 g)
1 cup cucumber , cut into matchsticks (135 g)
1 cup edamame , cooked and shelled (160 g)
1 cup red cabbage , thinly sliced (120 g)
1 medium avocado
2 sheets nori (or a pack of nori snacks)

Optional Garnishes

sriracha mayo
sesame seeds (white and/or black)
green onion , sliced

Instructions

Step 1: Prepare Sushi Rice

Place the sushi rice in a mesh strainer and rinse until the water runs clear.
2 cups sushi rice
Add the rinsed and fully drained rice to a large pot with a lid. Add water in a 1:1 ratio to the amount of rice used.
2 cups water
Place the pot over high heat and bring to a boil, with the lid on. When the pot comes to a boil, turn the heat down to low and cook your rice, with the lid on the pot, for 10 minutes.
While the rice cooks, combine the rice vinegar, sugar and salt. Make sure the sugar and salt dissolve completely into the vinegar; you may need to heat the vinegar to help the sugar and salt dissolve (use a microwave or small pot over low heat).
3 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon salt
Once cooked, carefully transfer the hot rice to a mixing bowl.
Gently pour your rice vinegar mixture over the hot rice. Gently mix the vinegar into your rice until well-coated.
Cover the rice with a damp towel and cool to about room temperature.

Step 2: Prepare Baked Hoisin Tofu

Preheat your oven to 375 °F.
If needed, press your extra firm tofu.
350 grams extra firm tofu
Slice the tofu thinly.
Place tofu slices onto a baking tray lined with a silicone baking mat or parchment paper.
Brush the hoisin sauce onto both sides of the tofu. Use a pastry brush or a spoon.
¼ cup hoisin sauce
Bake for 12-15 minutes, until the tofu edges start to crisp, and the sauce sticks to the tofu.
Cool the tofu slices slightly before cutting into smaller, bite-sized pieces.

Step 3: Make Sweet Soy Ginger Sauce

Add all the sauce ingredients into a small mixing bowl or jar: soy sauce, water, maple syrup, grated ginger, rice vinegar, sesame oil and sriracha.
2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon maple syrup, ½ tablespoon fresh ginger, ½ tablespoon rice vinegar, 2 teaspoons sesame oil, 1 teaspoon sriracha
Whisk together (or place lid on jar to shake together).

Step 4: Prepare Vegetables

Peel and grate the carrot.
1 cup carrot
Slice cucumber into matchsticks.
1 cup cucumber
Cook edamame and shell if needed. I cook my frozen, pre-shelled edamame in the microwave, covered in water, for 3-4 minutes then drain away the water. You could also cook edamame in a small pot over medium heat until cooked through.
1 cup edamame
Thinly slice the red cabbage.
1 cup red cabbage
Thinly slice the avocado or cut into small pieces.
1 medium avocado
Use scissors to cut the nori into small strips.
2 sheets nori
If desired, prep a batch of vegan sriracha mayo.

Step 5: Assemble Sushi Bowl

Divide the rice into 4 bowls and top each with ¼ of the other ingredients (tofu, carrots, cucumber, edamame, red cabbage, avocado and nori).
Pour ¼ of the sauce over each bowl. Optional to drizzle sriracha mayo over the bowls as well.
sriracha mayo
Optional to garnish with white and/or black sesame seeds and/or chopped green onion.
sesame seeds, green onion

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

*Nutrition analysis conducted with low sodium soy sauce.

Nutrition