Vegan Sushi Bowls with Ginger Marinated Tofu

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Chopsticks over a vegan sushi bowl

All the flavor and texture of sushi without the hassle of making the rolls. These vegan sushi bowls are perfect for a build-your-own weeknight bowl or to make ahead and enjoy throughout the week. Just10 ingredientsrequired, naturallyplant-basedandgluten-free, and SO satisfying. Let us show you how it’s done!

Rice, tofu, cucumber, tamari, maple syrup, sesame oil, ginger, wasabi, sprouts, avocado, sesame seeds, nori, and carrots

Recipe Inspiration

These vegan sushi bowls are inspired by the flavors of sushi, but with aplant-basedspin made into bowl form.

Sushi is a common dish in Japan and in Japanese restaurants around the world. And it’sthoughtthat it might date back to the 2nd century BC, where it originated from a Chinese dish called narezushi. It’s believed to have then spread to Japan in the 8th century. And by the 18th century, sushi restaurants were wildly popular in Japan.

You can find a more traditional tofu sushi roll recipe from Okonomi Kitchenhere.

如何制作素食寿司碗

These bowls start with making the rice. We use a Japanese-style, short-grain white rice (sometimes labeledsushi rice)与坚定的咬人变得蓬松。一点醋都会增加经典的寿司米味。

Pouring water into a saucepan of sushi rice

Next, we marinate slices of tofu in a tamari-ginger-sesame sauce that infuses these bowls with savory, umami flavor.

Ginger, maple syrup, and sesame oil next to a bowl of ginger marinated tofu

Then we cook the tofu until it’s golden brown with a slightly crispy exterior.

Perfectly browned ginger marinated tofu

And to add a tangy element, we used a simple method forquick pickled carrots. Thinly sliced carrots are submerged in a vinegar, water, and ginger brine where they soak up flavor while the bowls are prepared.

Pouring a vinegar and water mixture over thinly sliced carrots

With the rice, tofu, and quick pickled carrots ready, all that’s left to do is slice the vegetables and assemble the bowls. We went for an avocado roll vibe with thinly sliced fresh cucumber and avocado plus crumbled nori seaweed.

Optional yummy garnishes include:

  • Toasted sesame seeds for crunch
  • Sliced green onion, microgreens, or sprouts for more green
  • Pickled ginger for a sweet, zingy addition
  • and/or Wasabi for a spicy element
Vegan sushi bowl next to a bowl of tamari

We hope you LOVE these vegan sushi bowls. They’re:

Savory
Fresh
Tangy
Bright
Versatile
& Satisfying!

These bowls are the perfect meal for warmer weather or anytime you’re craving something light and fresh. While delicious on their own, they would also pair well withWatermelon Sashimias an appetizer andMango Green Tea Pops甜点。

More Vegan Bowls

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbaker在Instagram上。干杯,朋友!

Ginger tamari sauce next to a vegan sushi bowl

Vegan Sushi Bowls with Ginger Marinated Tofu

Easy vegan sushi bowls with marinated tofu, fresh vegetables, rice, seaweed, and quick pickled carrots! All the fresh, delicious flavor of sushi in convenient, versatile bowl form. Just 10 ingredients required!
Author Minimalist Baker
Print
Tamari and a vegan sushi bowl with ginger marinated tofu
5from 1 vote
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Servings 4(Bowls)
Course Dinner, Entree
Cuisine 无谷蛋白,从日本菜得到灵感,素食主义者
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

RICE

  • 1cupdry sushi rice(or sub short-grain white or brown rice and increase water)
  • 1 ¼cupswater
  • 1tsprice vinegar

MARINATED TOFU

  • 1/2cuptamari(or soy sauce if not gluten-free)
  • 3Tbsp烤芝麻油
  • 1/4cuprice vinegar
  • 1Tbspginger, grated(a 1-inch piece yields ~1 Tbsp or 9 g)
  • 2Tbspmaple syrup(optional)
  • 14盎司package extra firm tofu, cut into 2 x 1/4-inch slices

快速PICKLED CARROTS

  • 1/2cuprice vinegar
  • 1/2cupwater
  • 1Tbspginger, grated(a 1-inch piece yields ~1 Tbsp)
  • 2Tbspmaple syrup(optional)
  • 1cupthinly sliced carrots(using a knife ormandolin// 2 large carrots yield ~1 cup)

FOR SERVING

  • 1cupcucumber, cut into 3-inch matchsticks(1 large cucumber yields ~1 cup)
  • 1largeavocado, thinly sliced
  • 1small packageseaweed snack chips or nori sheets, crumbled into a seaweed “sprinkle”
  • 2Tbsptoasted sesame seeds(optional)
  • 1/4cupthinly sliced green onions(optional)
  • 1cupmicrogreens or sprouts(optional)
  • Pickled ginger(optional)
  • Wasabi(optional)

Instructions

  • RICE: Rinse rice with cold water in afine mesh straineruntil water runs clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until water is evaporated and rice is tender (~20 minutes). Turn off the heat and let rice steam with the lid on for 10 minutes.
  • MARINATE TOFU: While the rice cooks, make the tofu marinade. In a medium bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, and maple syrup (optional). Set aside 1/4 cup (60 ml) of the marinade for serving with finished bowls. Add the tofu to the remaining marinade and gently mix to combine and coat the tofu. Allow to marinate for at least 20 minutes, mixing every once in a while to ensure the tofu is marinating evenly.
  • PICKLED CARROTS: Meanwhile, combine rice vinegar, water, ginger, and maple syrup (optional) in a small saucepan and bring to a simmer. This will be a brine to quick pickle your carrots. Place carrots into a medium-sized heat-proof bowl or jar and pour the simmering brine over the carrots. Cover and place in the refrigerator to cool while you proceed.
  • COOK TOFU: Heat a large non-stick skillet orwell-seasoned cast ironskillet over medium-high heat. Once the pan is hot, remove the tofu from the marinade and place on the hot pan. Cook the tofu for 2-3 minutes on each side, until crispy and golden brown.
  • To serve, divide the rice between bowls and top with the pickled carrots, cucumbers, avocado, cooked tofu, seaweed sprinkles, and the marinade you set aside. Option to garnish with sesame seeds, green onion, microgreens, pickled ginger, and/or wasabi. Best enjoyed at room temperature.
  • Leftovers will keep stored separately in the refrigerator for 3-4 days. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with 1 nori seaweed sheet and without optional ingredients.

Nutrition (1 of4servings)

Serving:1serving Calories:396 Carbohydrates:54.8g Protein:19.4g Fat:11.9g Saturated Fat:1.8g Polyunsaturated Fat:3.7g Monounsaturated Fat:4.9g Trans Fat:0g Cholesterol:0mg Sodium:2068mg Potassium:601mg Fiber:6.8g Sugar:4g Vitamin A:6633IU Vitamin C:7mg Calcium:354mg Iron:3.7mg

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  1. Serendipitysays

    Sounds great! What to do about the pickled ginger: I can’t seem to find anything really delicious without the terrible ingredients (aspartame, white sugar etc). Any good brands you’d recommend or …do you a have a recipe!?!

    • Support @ Minimalist Bakersays

      Hi, we likeThe Ginger Peoplebrand, but it does have organic cane sugar. We don’t have a recipe for it, but that’s a great idea. The bowls will still be delicious if you leave it out!

  2. Mimsays

    我去年在大流行开始时发现了寿司碗。渴望寿司,但餐馆关闭,所以我几乎是精确的寿司黑客。除了我出来寿司米饭所以我用燕麦涂料!一旦你加入豆腐,Cuke,Avo和腌姜,它就会像寿司一样品尝,即使没有米饭。我每周发布一个版本,现在更喜欢它在米饭上用燕麦涂层。在变体中,我们喜欢...... Daikon萝卜新鲜或干燥(Kiriboshi腌制甜米醋腌),豆芽,切碎的萝卜或夏南瓜,Bok Choi,Perilla,Cilantro,Mango,Edamame ......

  3. Lee Kaplansays

    I just attended a class called Sushi 101 at my local kitchen supply store. I need a LOT of practice. In the meantime, this is “sushi deconstructed”. I can roll with this (I know, bad pun).