Vegan Sushi Bowl

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This Vegan Sushi Bowl is one of my favorite ways to turn sushi night into an easy, nourishing weeknight dinner! It’s packed with colorful veggies, crispy tofu, and flavorful sauces, and the best part is everyone can build their own bowl just how they like it.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 468kcal

Author: Anjali Shah

Ingredients

4 cups cooked sushi rice , see note

Cooked toppings

Mushroom:

1 cup Shiitake mushrooms
1 tablespoon Tamari , soy sauce for non gluten-free
1/2 cup Spicy Cilantro Sauce , divided

Tofu:

16 ounces firm tofu , cut into cubes
2 tablespoon Tamari , soy sauce for non gluten-free
¼ cup corn starch

Raw toppings

1 avocado , sliced or cubed
1 cucumber , cut into matchsticks or sliced
1 carrot , cut into matchsticks or sliced
½ cup sliced green onion
4 radishes , sliced
cilantro , for garnish

Serving suggestions

Tamari , soy sauce for non gluten-free
Creamy Peanut Sauce
Spicy Cilantro Sauce

US Customary - Metric

Instructions

Make the crisp tofu by combining tamari and cornstarch to make a slurry. Coat the tofu with it in a bowl. Spread onto a parchment lined baking sheet.
Combine the mushrooms with the Tamari in the bowl. Spread onto the baking sheet.
Bake at 400 for 20-25 minutes until crisping on edges. Check the mushrooms at 15 minutes and remove so they don't burn.
Mix the cooked mushrooms with about half of the Spicy Cilantro Sauce. You can use as much or as little as you want. Use the rest to drizzle on top of the sushi bowl.
Separate the cooked rice into 4 bowls.
Build the bowls by adding toppings.
Drizzle sauces over the top, garnish and serve!

Notes

My #1 Secret Tip for making this vegan sushi bowls is to press the tofu for at least 15 minutes before baking it. Trust me, I’ve tried skipping it when I’m in a rush, and it just doesn’t turn out the same. Pressing the tofu helps for getting that golden, crispy texture I love.
Rinse Your Sushi Rice: I always rinse my sushi rice a few times until the water runs clear. It keeps the rice sticky but not overly gummy, which is exactly what we want.

Check On Your Mushrooms: I like to check my mushrooms at the 15-minute mark while they’re baking. They tend to cook faster than the tofu and can burn if left too long.

Cut All Raw Veggies Thinly And Uniformly: I find that slicing my veggies nice and thin helps them blend better with the rice and toppings.

Nutrition