This beautiful, filling plant based sushi bowl is a great lunch or meal prep option. This dish uses a mixture of raw veggies (carrots, cucumbers, seaweed etc) for that crunch. The sushi rice brings a softness to the dish which absorbs the ginger miso dressing and is topped with a spicy mayo. There is so much flavor going on here, you must give it a try!!
Whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you do not like spicy foods, omit the hot sauce! If you need something sweeter, go ahead and add more maple syrup. We are all different and unique, so why would we all follow the same exact recipe? For instance, when coating the tofu, I added cumin, paprika, and turmeric. Don’t go out of your way to buy these if you don’t add them!! Any spice mix you like will work. Another example in this is that I use cucumbers and carrots, if you have other veggies in your fridge, use those! Instead of wasting food and buying more in order to “follow the recipe” just add what ya got!
Getting creative in the kitchen has helped me to find peace in my life while also feeding my inner child. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going in it and who is preparing it! Remember that everything is an energy exchange, so take some time to bless and show gratitude to this abundance of nourishment. I hope this inspires you to cook more intuitively, and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade sushi bowl!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
plant based sushi bowl
Ingredients
Base:
- 1 cup cooked sushi rice or short grain brown rice
Veggies & toppings:
- 1 carrot julienned or shredded
- ¼ cucumber sliced into thin strips
- handful dried seaweed or nori cut into strips or crumbled
- 1 block tofu pan-fried or baked
- ¼ cup kimchi
- 4 tbsp sesame seeds white or black
- Pinch of cilantro or fresh herbs optional
- Optional raw veggies: purple cabbage radishes, avocado, sprouts, bell pepper, edamame, etc.
🌶 Spicy Mayo (2 options)
Quick Version:
- Vegan mayo + your favorite hot sauce adjust to your heat tolerance
From Scratch:
- ¼ cup aquafaba liquid from canned chickpeas
- ¾ to 1 cup avocado or sunflower oil
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- hot sauce to taste
🥣 Ginger Miso Dressing
- 1 clove garlic or ½ tsp garlic powder
- ½-1 grated fresh ginger or powder
- 1 tbsp miso paste
- ½ tbsp sesame oil
- 1 tsp vinegar rice or apple cider
- 1 tsp maple syrup
- Splash of lemon juice
- 4 tbsp coconut aminos
- Water to thin to desired consistency
Instructions
Prep rice:
- Cook sushi rice according to package directions. Let cool slightly before assembling.
Prepare tofu:
- Pan-fry tofu cubes in a bit of oil until crispy, or bake at 400°F for 25–30 min. Season with tamari or coconut aminos if desired.
Slice veggies:
- Thinly slice carrot, cucumber, and any additional raw veggies. Tear or slice nori.
Spicy Mayo (from scratch version):
- In a high-speed blender or with an immersion blender, combine aquafaba, mustard, vinegar, maple syrup, and hot sauce.
- SLOWLY drizzle in the oil while blending to emulsify.
- Blend until thick and creamy. Adjust heat with more hot sauce.
Ginger Miso Dressing:
- Whisk or blend all ingredients (garlic, ginger, miso paste, seasme oil, vinegar, maple syrup, lemon juice, coconut aminos) until smooth. Add water a little at a time until pourable.
Build your bowl:
- In a bowl, layer rice, tofu, raw veggies, kimchi, and herbs. Drizzle with spicy mayo and ginger miso dressing. Sprinkle sesame seeds and fresh cilantro on top.
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