Vegan Sushi Bowls with Sesame Baked Tofu
Indulge in the vibrant flavors and textures of deconstructed sushi with these delightful Vegan Sushi Bowls. Featuring tender, umami-packed sesame baked tofu, crisp fresh vegetables, and a creamy sriracha mayo, this dish offers all the joy of your favorite sushi roll in an easy-to-assemble bowl. It's a healthy, satisfying, and customizable meal perfect for a quick weeknight dinner or a fresh lunch.
Prep Time
45 minutes (including marinating time)
Cook Time
30 minutes
Total Time
1 hour 15 minutes
Servings
3 bowls
Keywords
Why This Recipe Delivers
- Packed with Umami: The sesame baked tofu is bursting with savory, sweet, and tangy flavors.
- Fresh and Vibrant: A colorful array of crisp vegetables provides essential nutrients and a delightful crunch.
- Effortlessly Customizable: Easily swap out vegetables or add new toppings to suit your taste.
- Quick Weeknight Meal: Active prep is minimal, making it perfect for busy evenings.
- Satisfying and Wholesome: A balanced meal that feels indulgent yet is remarkably healthy.
Ingredients
- For the Sesame Baked Tofu:
- 30 ml (2 tablespoons) soy sauce
- 30 ml (2 tablespoons) rice vinegar
- 15 ml (1 tablespoon) maple syrup
- 5 ml (1 teaspoon) toasted sesame oil
- 2.5 ml (½ teaspoon) ground ginger
- 200 g (7 ounces) extra-firm tofu, pressed for at least 30 minutes, then cut into 1.25 cm (½-inch) cubes
- For the Bowls:
- 180 g (1 cup) sushi rice or short-grain white rice
- 1 medium carrot, julienned
- ½ medium cucumber, thinly sliced
- ½ medium avocado, thinly sliced
- 2 nori sheets, each cut into approximately 6 squares
- For the Dressing:
- 120 ml (½ cup) vegan mayonnaise
- 30 ml (2 tablespoons) sriracha sauce, or to taste
- 15 ml (1 tablespoon) rice vinegar
- For Serving:
- 1 scallion, thinly sliced
- 15 ml (1 tablespoon) vegan rice seasoning, or toasted sesame seeds
- Soy sauce or salt, to taste
Instructions
- To create the flavorful marinade, combine the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and ground ginger in a small bowl or shallow dish. Whisk these ingredients together until well combined. This blend provides a perfect balance of savory, sweet, and tangy notes that will infuse into the tofu.
- Carefully add the pressed tofu cubes to the prepared marinade. Gently toss the tofu until each piece is thoroughly coated. Allow the tofu to marinate for a minimum of 30 minutes at room temperature, or up to 4 hours in the refrigerator, stirring occasionally to ensure even flavor distribution. The longer the marination, the more robust the tofu's flavor will be.
- While the tofu marinates, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. This prevents sticking and makes for easier cleanup after baking.
- Arrange the marinated tofu cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Spoon any remaining marinade over the tofu pieces. Place the baking sheet into the preheated oven and bake for approximately 30 minutes, or until the tofu pieces have developed a nice golden-brown color, a slightly firmer texture, and have shrunk slightly.
- While the tofu bakes, cook the rice according to its package directions. For optimal sushi bowl texture, use sushi rice or a short-grain white rice. Simultaneously, prepare your fresh vegetables: julienne the carrot, thinly slice the cucumber, and carefully slice the avocado. Cut your nori sheets into bite-sized squares, roughly 6 pieces per sheet.
- Prepare the creamy sriracha mayo dressing by combining the vegan mayonnaise, sriracha sauce, and 15 ml (1 tablespoon) of rice vinegar in a small bowl. Whisk until smooth and creamy. Taste and adjust the amount of sriracha to your preference for heat.
- To assemble the sushi bowls, divide the cooked rice evenly among three serving bowls. Artfully arrange the baked sesame tofu, julienned carrots, sliced cucumbers, avocado slices, and nori squares on top of the rice. Drizzle generously with the sriracha mayo dressing. Finish by sprinkling with sliced scallions and vegan rice seasoning or toasted sesame seeds. Serve immediately with additional soy sauce or a pinch of salt on the side, if desired.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Small mixing bowls (2-3)
- Whisk or spoon
- Sharp knife
- Cutting board
- Rice cooker or saucepan with lid
- Measuring cups and spoons
Essential Success Tips
- Pressing Tofu is Key: Don't skip pressing the extra-firm tofu. This removes excess water, allowing it to absorb the marinade better and achieve a firmer texture when baked.
- Don't Overcrowd the Pan: Ensure tofu cubes are in a single layer with a little space between them on the baking sheet. This allows for proper air circulation, leading to beautifully baked, slightly crispy edges instead of steamed tofu.
- Taste and Adjust Dressing: Sriracha heat levels can vary. Always taste your sriracha mayo and adjust the amount of sriracha to match your preferred spice level.
- Cook Rice Perfectly: For sushi bowls, aim for fluffy yet slightly sticky rice. Follow your rice package instructions precisely, and consider rinsing the rice before cooking to remove excess starch.
- Freshness Matters: Use the freshest possible vegetables and ripe avocado for the best texture and flavor in your bowls.
Professional Cooking Secrets
- Tofu Pressing Hack: If you don't have a tofu press, wrap the tofu block in a few layers of paper towels or a clean kitchen towel. Place it on a plate, then put something heavy (like a cast-iron skillet or a few cans) on top. Let it sit for at least 30 minutes, or longer for even better results.
- Amplify Tofu Flavor: For an even deeper umami punch, consider adding a pinch of garlic powder or a tiny dash of liquid smoke to your tofu marinade. This adds an extra layer of complexity.
- Crispier Nori: If you like your nori super crispy, briefly toast the nori sheets over an open flame or in a dry pan for a few seconds per side before cutting them. Be careful not to burn them.
Notes
- Note 1: For the best sushi bowl experience, use a short-grain white rice or sushi rice. These varieties have a stickier texture that holds together well and is traditional for sushi-inspired dishes.
- Note 2: While 30 minutes is the minimum, marinating the tofu for 2-4 hours, or even overnight in the refrigerator, will significantly deepen its flavor. Just be sure to stir it occasionally.
- Note 3: The sriracha mayo is fantastic drizzled over the bowls, but you can also serve it on the side for individual dipping and portion control.
- Storage: Leftover baked tofu and cooked rice can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Dressings and prepped vegetables (except avocado, which browns) can also be stored. Assemble bowls fresh for the best experience.
Frequently Asked Questions
Can I make these sushi bowls gluten-free?
Absolutely! To make this dish completely gluten-free, simply ensure you use tamari instead of regular soy sauce in both the tofu marinade and as a serving condiment. All other ingredients are typically gluten-free, but always check labels.
Can I prepare components of this dish ahead of time?
Yes, many elements can be prepped in advance. You can press and marinate the tofu a day ahead. The vegetables (carrot, cucumber) can be julienned or sliced and stored in airtight containers in the fridge. The sriracha mayo dressing can also be made up to 3 days in advance. Cook the rice fresh for the best texture.
What other vegetables can I add to these sushi bowls?
These bowls are incredibly versatile! Feel free to add ingredients like edamame, thinly sliced red cabbage, bell peppers, mango, or even some pickled ginger for an extra kick. Blanched asparagus or steamed broccoli florets also make great additions.
Nutrition Facts (Per Serving)
Calories: 500-550, Protein: 22-26g, Fat: 28-35g, Carbs: 50-60g (Estimates based on typical ingredients and serving sizes. Actual values may vary.)
Allergy Information
Contains soy (tofu, soy sauce) and sesame (toasted sesame oil, sesame seeds). For a gluten-free version, use tamari instead of soy sauce. Sriracha may contain nightshades.
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