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Vegan Sushi Bowl with Sesame-Crusted Tofu from The Veginner's Cookbook by Bianca Haun & Sascha Naderer >> Dianne's Vegan Kitchen

Vegan Sushi Bowl with Sesame Crusted Tofu

A deconstructed Sushi Bowl makes a delicious and filling lunch that is great to take to work, school, university or simply out for a picnic. Veggies, tofu or whatever you want on a bed of delicious rice, so what can possibly go wrong? Also, it’s a great excuse if you don’t have the skill or patience to make your own sushi. You can play around with different toppings such as avocado, pumpkin, soy sprouts, radish, or whatever you feel like.
Course Main Course
Cuisine Japanese
Keyword vegan sushi bowl
Prep Time 15 minutes
Cook Time 30 minutes
Yields 2 servings
Calories 408 kcal
Author Bianca Haun


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

Additional Ingredients

  • 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


  1. 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.
  2. 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.
  3. Pan-roast the soy beans with lemon juice, add salt to taste.
  4. Once everything's ready, you can start assembling your Sushi Bowl.
  5. 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 Notes

Recipe reprinted with permission from The Veginner's Cookbook by Bianca Haun and Sascha Naderer