Vegan Sushi Bowl

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!

Course Main Course

Cuisine Vegan

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 918kcal

Author Elephantastic Vegan

Ingredients

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

US Customary - Metric

Instructions

Sushi Rice: 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