I love sushi bowls because they are healthy, versatile, and packed with flavour.  This version is made with sticky rice, fresh veggies, protein-rich fried tofu and edamame beans, and of course nori pieces to give it that sushi flavour.  To top it off, I added a chipotle-lime mayo, which took the dish to another level!

This recipe would be perfect for meal prepping.  Just assemble the ingredients into containers so that you can easily grab and go.

Start by pressing the tofu.  As you can see by the picture below, you will require a VERY fancy tofu press.  Basically what I do is wrap the tofu in a dish towel and place something sort of heavy like a cast-iron pan on top.  Then you let it sit there for about 15 minutes or longer.  This will draw some of the moisture from the tofu.

My fancy tofu press

While you are waiting for the tofu to press, cook the rice by following the cooking instructions on the rice package.  You can use any type of rice.  I used sweet rice because I love the texture, but white, brown, or sushi rice would work great as well.  TIP: When you are assembling the bowl, I recommend adding a splash of rice vinegar and a pinch of salt to the rice.  This will really give the bowl a sushi taste.

Then start prepping your toppings.  I added thinly sliced carrots, chopped spinach, avocado, cooked edamame beans, nori pieces, green onion and sesame seeds.  For the nori pieces I used a nori sheet folded into small squares, and then cut it with a knife.

Once the tofu is pressed (about 15 minutes), cut it into small pieces and cook in an oiled pan.  Cook them until they are a golden colour, around 15 minutes.  After the tofu is cooked, throw into a container or a bowl with a lid, drizzle thick teriyaki sauce and sesame oil, and shake the container to coat the tofu in the sauce.

And that’s it!  Just assemble the toppings - you can be as fancy as you want with it - and top with chipotle lime mayo (recipe below).

Vegan Sushi Bowls

Prep time: approximately 15 minutes

Cook time: 20 minutes

Makes about 4 servings

Sushi Bowl Ingredients

4 cups rice, cooked*

1 package extra firm tofu, cut into small cubes

2 carrots, thinly sliced

Handful of spinach, chopped

1 avocado, sliced*

1 nori sheet, cut into small pieces

1 green onion, chopped

1 cup edamame beans, cooked

Sesame seeds for garnish

Optional Ingredients

Splash of rice vinegar and a pinch of salt (add to rice when assembling the bowl)

Chipotle Lime Mayo

1 lime wedge

½ tsp water

½ tsp chipotle seasoning

2 TBSP vegan mayo (I used Vegenaise)

The Process

1. Press the tofu for about 15 minutes, wrapping the tofu in a dish towel and placing a somewhat heavy object, such as a cast iron pan, on top

2. Start cooking the rice as instructed on the package

3. While waiting for the tofu to press, start chopping the veggies

4. After 15 minutes, chop the tofu into small cubes and add to a heated pan.  Cook for about 15 minutes, flipping the pieces every few minutes until they turn into a golden brown colour.  Once the tofu is cooked, put it into a container or a bowl with a lid, drizzle thick teriyaki sauce and sesame oil, and shake the container to coat the tofu

5. Cook the edamame beans, following the instructions on the package

6. Mix the chipotle lime mayo ingredients in a small bowl

7. Assemble the ingredients and top with the mayo

8. Enjoy!

Notes

1. I used sweet rice for this recipe.  You can use any kind of rice you want

2. I added a quarter of an avocado to each portion.  You may want a full half of an avocado, so in that case you will need two avocados

I hope you enjoy this recipe!  Let me know in the comments below what you think.  Thanks for reading!