Vegan Sushi Bowl – loaded with sushi rice, tofu, and vegetables, and sesame seeds – makes a terrific, easy dinner. It can be made ahead and packed up for delicious lunch at the office or school, too! This easy recipe is from The Veginner’s Cookbook by Bianca Haun and Sascha Naderer. It’s vegan and gluten-free.
Vegan Sushi Bowl with Sesame-Crusted Tofu
I found myself craving sushi recently, and I didn’t feel like breaking out the bamboo rolling mats. I’m also a sucker for anything covered in sesame seeds, so, the first recipe I tried from The Veginner’s Cookbook was the vegan Sushi Bowl with Sesame-Crusted Tofu. This dish is pretty much everything I love about sushi in one cozy bowl.
I chopped the veggies and prepared the tofu while the rice was cooking, and it all came together pretty quickly. This dish was so tasty that I made it again a week later for lunch!
This vegan sushi bowl recipe is really flexible, so you can add in your favorite sushi ingredients, such as avocado or cooked sweet potatoes.
How to Make a Vegan Sushi Bowl
This vegan sushi bowl is super easy to make!
- First, you cook the rice according to the package instructions. You then season it with salt and brown rice vinegar.
- Next you cut the tofu into cubes and batter it with flour and sesame seeds. Once all of the tofu is coated, you pan-fry it until it’s crispy.
- You then quickly pan-fry the edamame.
- Finally, you assemble the bowls by placing the rice at the bottom of the bowl and placing the carrots, scallions, cucumber, nori, and tofu on top. You finish your bowls by sprinkling them with sesame seeds.
I like to drizzle a little Carrot Sesame Ginger Miso Dressing on my bowls.
I’ve been vegan for so long that it’s second nature now, but I will admit things were a little tricky in the beginning. There was no Facebook back then, blogs weren’t very prominent, and there were only a handful of vegan cookbooks available. Luckily, new vegans now have The Veginner’s Cookbook by Bianca Haun and Sascha Naderer to help them start their plant-based journeys.
The first part of the The Veginner’s Cookbook is full of information to help new vegans get started. There are lists of pantry essentials and handy kitchen tools. Tips on vegan substitutes are also included, as well as advice on dealing with skeptics. Bianca’s kitchen hacks and Sascha’s suggestions for handling potentially difficult situations are sprinkled throughout the book.
The second part of the book is full of recipes. As you may have figured out from the title, they are all perfect for newbie vegans. The recipes are easy to make and they use ingredients that are easy to find at just about any grocery store. These are all foods that are easily recognizable by omnis to make the transition easier, such as Mac & Cheese & Peas and Cheesy Tex-Mex Wraps.
You’ll find recipes for DIY basics, too. You can easily make your own cashew parmesan, seitan, non-dairy milk, and even crackers with Bianca’s trouble-free recipes!
- Main Meals
- Snacks & Party Foods
- Sauces & Dressings
Vegan Sushi Bowl with Sesame Crusted Tofu
Ingredients for the Sushi Rice
- 1 cup (200 g) sushi rice
- 1 1/2 cups (360 ml) water
- 1/2 teaspoon salt
- 1/2 teaspoon brown rice vinegar
Ingredients for the Sesame Crusted Tofu
- 7 ounces (200 g) firm tofu
- 3 tablespoons all-purpose flour divided
- 2 tablespoons water
- 3 tablespoons white sesame seeds
- 3/4 teaspoon salt
- 2 teaspoons canola oil
- 1/2 cup (50 g) fresh green soy beans
- 1/2 teaspoon lemon juice
- 1 carrot peeled and julienned
- 1/2 scallion thinly sliced
- 1/4 cucumber julienned
- 1/4 nori sheet cut in strips
- 2 tablespoons pickled ginger
- 1 teaspoon black sesame seeds
Wash the rice until the water stays clear and cook the rice according to its instructions. Season with half a teaspoon of salt and half a teaspoon of brown rice vinegar and let the rice cool down.
Meanwhile cut the firm tofu in cubes. Combine 1 tablespoon all-purpose flour and water for the batter in a bowl. In another bowl, combine the white sesame seeds, 2 tablespoons of all-purpose flour, and salt for the coating. Now work in batches, to coat the tofu cubes in the batter, then transfer it into the coating, shake carefully, so the tofu is coated evenly. Repeat until all of the tofu cubes are coated. Heat enough oil in a pan to cover the bottom. Once hot, place the tofu cubes in there and pan-fry them on medium-high heat until crispy, turn them and let them get crispy on all the sides.
Pan-roast the soy beans with lemon juice, add salt to taste.
Once everything's ready, you can start assembling your Sushi Bowl.
Cover the bottom of your bowl with sushi rice and place the carrots, scallion, cucumber, nori strips, sesame crusted tofu, soy beans, and pickled ginger on top. Sprinkle black sesame seeds on top.
Recipe reprinted with permission from The Veginner's Cookbook by Bianca Haun and Sascha Naderer