clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetarian Sushi Bowl

Vegetarian Sushi Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Japanese Inspired
  • Diet: Vegan


These vegetarian sushi bowls are packed with all your favorite sushi flavors in one tasty bowl, no rolling required!



For the sushi rice:

  • 1 cup sushi rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the tofu:

  • 1 14oz block extra firm tofu, cut into 1” cubes
  • 1/4 cup soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil

For the sauce:

  • 2 tablespoons mayonnaise or veganaise
  • 1 tablespoons sriracha

For the toppings:

  • 1 medium English cucumber, thinly sliced
  • 1 large carrot, shredded
  • 1 large avocado, quartered (or 2 small avocadoes, halved)
  • 1 sheet of nori (seaweed), cut into thin strips
  • Sesame seeds for garnish


Prepare the rice:

  1. Rinse the rice under cold water until the water runs clear.
  2. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and the water is absorbed.
  3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently stir in the vinegar mixture.

Prepare the tofu:

  1. Once the tofu has been pressed to remove the water and cut into 1″ cubes, gently toss the tofu in soy sauce.
  2. Sprinkle with cornstarch and stir until evenly coated.
  3. Add the oil to a large non-stick skillet. Heat over medium-high heat for 30 seconds.
  4. Add the tofu and cook for 3 minutes until golden brown on the bottom. Flip and continue to cook for 2-3 minutes until evenly brown on both sides.
  5. Transfer to a paper towel to allow the tofu to drain.

Assemble the bowls:

  1. Divide the sushi rice into four bowls.
  2. Top the rice with tofu, avocado, cucumbers, and carrots.
  3. In a small bowl, whisk together the mayonnaise and sriracha.
  4. Drizzle the sauce over the sushi bowls.
  5. Garnish with sesame seeds and nori strips if desired.