Vegan Sushi Bowls With Whatever Veg You Have

Easy Vegan Sushi Bowls made with whatever veg you have on hand. These build-your-own-bowls are a family favorite and are perfect for weeknight dinners. There’s no rolling required, which means they’re super easy to make. Fresh and delicious flavors and textures of sushi in a plant-based bowl – without the hassle.

Vegan Sushi Bowl Essentials

Rice – Start with a base of rice, which could include any of the following:

• Short-Grain Japanese Rice (Sushi Rice)
• White Rice
• Brown Rice
• Cauliflower Rice
• Quinoa

Protein – Easy teriyaki tofu is what we usually use in place of fish like tuna, shrimp, or salmon. It adds great flavor and texture and ups the nutritional value by adding protein, manganese, calcium, and iron. There are even plant-based versions of tuna, shrimp, and salmon if you’re going for a more traditional sushi bowl.

Veggies – The beauty of these bowls is that anything goes! Use whatever veg you might have in your fridge or freezer. Here are a few ideas:

• Carrots
• Cabbage
• Avocado
• Cucumber
• Edamame
• Pickled Ginger
• Green Onions
• Radishes
• Mushrooms
• Bell Peppers
• Jalapeño
• Microgreens
• Fruits Like Mango and Pineapple

Drizzle – We like mixing vegan mayonnaise and Sriracha to make spicy mayo. Extra teriyaki and soy sauce are also great to offer for finishing. If you like wasabi, try mixing a small amount with soy sauce and vegan mayo for some zing.

Crunchy Toppings – For even more texture, add something crunchy to the top of your bowl. We’ve used the following in the past:

• Crispy Fried Onions (Like French’s)
• Furikake
• Toasted Sesame Seeds
• Crushed Nori
• Panko Sautéed in a Little Olive Oil Until Golden Brown

How to Make Teriyaki Tofu

Cut your tofu into bite-sized cubes and toss with cornstarch. Heat a small amount of oil in a pan over medium-high heat. Once hot, add the tofu and cook for about 15 minutes, flipping every few minutes to brown all sides. Reduce heat and pour in the teriyaki sauce; continue to cook for another minute, allowing the sauce to slightly thicken and caramelize.

There’s really no compromise when it comes to vegan cooking.  It’s better for us, for the animals, and for our environment, so make these sushi bowls and share them with the people you love – whether they’re vegan or not! 

If you make this recipe, let me know!  Please leave a comment, rate it (once you’ve tried it), and be sure to tag me.  And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison 

More Tofu Recipes

Vegan Hibachi Dinner with Teriyaki Tofu

Juicy Mango and Sweet Chili Tofu Bowls

Creamy Pasta Salad with Smoky Tofu (Vegan Spam Salad)