We love vegan sushi rolls in my house! We love ordering them, and I love making them. Particularly during the summer months, I’m all about whipping up recipes like my smoked tofu sushi, sweet potato sushi, and shiitake mushroom sushi. I do like to change things up once in a while, and that’s where these vegan sushi bowls come in. While stuffing a hand roll seems like no more a chore at this point than constructing a black bean burrito or filling a sandwich, throwing the ingredients in a bowl seems like a fun way to shake things up. The fact that it’s a tad bit easier than making traditional sushi is just a bonus. These sushi bowls satisfied my sushi hankering completely. I didn’t know if they’d really taste like sushi without the ingredients being tightly packed into nori sheets, but they totally did! They were delicious, and since most of the components store well, they’re excellent for meal prep. Tip: I didn’t include pickled ginger or wasabi paste in this recipe, as I don’t think they’re needed. Feel free to use them if you’d like though!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: You can let your tofu marinate for up to 24 hours! Just make sure that you cover the container and stick it in the fridge if you’re marinating it for any amount of time longer than two hours. Time to assemble your bowls! Divide the rice among three bowls, then pile on the veggies, avocado, nori, and baked tofu. Top each bowl with the spicy mayo dressing and rice seasoning or toasted sesame seeds. Serve the bowls with some soy sauce on the side, or just give each one a sprinkle with salt to taste.
More Vegan Bowls
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
