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If you’re in the mood for sushi, but not the rolling-the-sushi-part, then this vegan sushi bowl is perfect for you! Top the sushi rice with crispy tofu, avocado, veggies, pickled ginger, peanut sauce, and nori bits!

I love sushi, I really do, but rolling the sushi just requires a certain amount of patience that I do not have every day. That’s when this vegan sushi bowl comes in handy.

I’ve made the rice in an instant pot, breaded and pan-fried the tofu and the rest is just cutting the veggies and assembling everything.

I absolutely love how versatile this sushi bowl is. You can add different kinds of protein (soy chunks, tempeh, jackfruit, seitan); or use different veggies (steamed broccoli or edamame for example). You can also use vegan sriracha mayo or hoisin sauce, instead of the peanut butter.

The perfect condiment, of course, is pickled ginger. I had some homemade pickled ginger in the fridge, which I used.

A vegan sushi bowl is also a great dish to take to work, school or university (in this case just add a little bit of lemon juice on your avocados to prevent them from getting brown).

If you’re looking at the ingredients and thinking ‘holy moly, that’s a lot, nope, cannot do this’, bear with me. You will notice that most of the ingredients are regarding the tofu. I’ve been making this sushi bowl a lot and I’m quite picky when it comes to the perfect crispy tofu. This is why I am using three different kinds of textures for the tofu breading (flour, fine breadcrumbs and panko flakes/breadcrumbs). This is to ensure that the tofu is coated evenly and also adds a lovely crunch and texture to the breading. If you want to use only one kind, I’d suggest going for fine breadcrumbs.

How to make a Vegan Sushi Bowl

The basic steps

Step 1: First we are making the sushi rice. I use my instant pot for this. Wash and drain the rice. Cook it with water and salt in an IP using the ‘white rice’ setting. Then transfer the rice into a large bowl, add the sushi seasoning vinegar and let it cool off while we’re preparing the rest of the sushi bowl.

Step 2: For the tofu, whisk together the ingredients tofu coating in one bowl; in another the ingredients for the tofu breading. Dip the tofu pieces first into the coating, then into the breading and then pan-fry until crispy.

Step 3: The rest is just cutting the veggies, avocado, etc. and assembling the bowl. For the carrots, I am using a veggie peeler to make the shaved carrot slices.

More Vegan Bowl Recipes

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I hope you enjoy this vegan sushi bowl as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Vegan Sushi Bowl Elephantastic Vegan If you're in the mood for sushi, but not the rolling-the-sushi-part, then this vegan sushi bowl is perfect for you! Top the sushi rice with crispy tofu, avocado, veggies, pickled ginger, peanut sauce, and nori bits! 5 from 1 vote Print Recipe Pin Recipe Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Course Main Course Cuisine Vegan Servings 2 people Calories 918 kcal Ingredients US Customary Metric 1x 2x 3x Sushi Rice 1 1/4 cup sushi rice

1 1/4 cup water *

1/2 teaspoon salt

1 teaspoon sushi seasoning vinegar Crispy Tofu 14 oz firm tofu cut into rectangles

1 tablespoons plant-based oil Tofu Coating 1/4 cup all-purpose flour

1/3 cup water

1/4 teaspoon salt Tofu Breading 1/4 cup panko breadcrumbs

1/4 cup fine breadcrumbs

1 teaspoon all-purpose flour

1 teaspoon white sesame seeds

1/2 teaspoon black sesame seeds

1/4 teaspoon salt Veggies & Toppings 1 carrot peeled, shaved into ribbons

1/4 cucumber halved and cut into slices

1/2 avocado cut into quarters and sliced

1/4 nori sheet cut into small bits

2 tablespoons pickled ginger Instructions Sushi Ric e: Wash the rice until the water stays relatively clear. Drain it. Cook the rice with the same amount of water in an instant pot with the white rice setting. Then transfer the rice into a large bowl, add the sushi seasoning vinegar, mix it, and let it cool off completely.

Crispy Tofu : Whisk together the ingredients for the tofu coating in one bowl, in another bowl combine the ingredients for the tofu breading. Heat a large pan with oil to medium to high heat. Dip each tofu rectangle first into the tofu coating, then into the tofu breading, then place them into the pan and pan-fry them for 4-5 minutes on each side until crispy.

Time to assemble! First, add a layer of sushi rice onto the plate, then top with the crispy tofu, avocado slices, carrots, cucumber, pickled ginger, peanut butter, sprinkle the nori bits on top and enjoy! Notes *You might have to use a bit more water if you’re cooking the rice in a regular pot (and not an instant pot). Nutrition Calories: 918 kcal Carbohydrates: 138 g Protein: 32 g Fat: 26 g Saturated Fat: 3 g Sodium: 1370 mg Potassium: 570 mg Fiber: 11 g Sugar: 4 g Vitamin A: 5196 IU Vitamin C: 9 mg Calcium: 330 mg Iron: 6 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

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