As a vegetarian or vegan, you know that sushi options are delicious but limited. Sometimes you just want all the vegetables on the menu without all of the rolls. Sushi bowls are amazing. Great for lunch or dinner, use what you have on hand or go buy all the ingredients you crave. As long as you have a little time for chopping the sky is the limit. And the best part—it’s so much easier to just throw in all in a bowl rather than rolling with a sushi mat. When we attempted to make rolls, they tasted great but weren’t all that visually appealing. Then we discovered this great option.
Go be creative. Have all of the wonderful flavors of several sushi rolls, filling up an entire bowl.
Vegan Sushi Bowl
Prep time
Total time
Author: Meatless Makeovers
Recipe type: Entree
Serves: 2 bowls
Ingredients
- 1 Recipe Wasabi Tofu
- 1 Cup Rice (Cooked as Per Directions)
- 1 Tbsp rice vinegar
- 1 Tbsp Mirin
- 1 Carrot (Peeled and Julienned)
- 1 Bell Pepper (Diced Small)
- 1 Persian Cucumber (Sliced Thin)
- 1 Avocado (Sliced Thin)
- 3-5 Radishes (Julienned)
- 1 Sheet Nori (Sliced Thin)
- 1 Bunch Micro Greens
- 1 Bunch Chives (Chopped)
- Sesame seeds (garnish)
- Soy Sauce or liquid aminos (garnish)
Instructions
- Make wasabi tofu as per recipe.
- Start making the rice as per Directions.
- As the rice cooks wash and prepare all produce.
- Stir vinegar and mirin into the rice after it as finished cooking.
- In a bowl starting with a bed of the sushi rice add all of the ingredients.
- Top with sliced Nori, sesame seeds, chives, and liquid aminos or soy sauce
- Enjoy
