Easy Vegan Sushi Bowl | Kathy's Vegan Kitchen

sushi rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa adds protein and fiber while brown rice is more economical.

nori sheets

🥗Healthier: collard greens

💰Cheaper: lettuce leaves

Collard greens provide a similar wrap with added nutrients.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas add creaminess at a lower cost.

Marinate extra firm tofu in 1/4 cup soy sauce and 2 teaspoons sriracha overnight.

Air fry the marinated tofu at 375°F for 7 to 10 minutes, moving it around halfway through.

Cook 1 cup of brown rice in 2 cups of water for 30 minutes.

Prepare various ingredients: slice 5 green onions, cut 1 large mango into pieces, chop 1 red bell pepper, and shred 1 cup of carrots.

Cook and chill 1 cup of shelled edamame.

Crumble 1 Nori sushi sheet into pieces.

Make the sauce by blending together 1/2 cup fried cashews, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 tablespoon sriracha (or to taste), 1/4 cup water, and 1 tablespoon lemon juice.

Add 2 teaspoons rice vinegar to the cooked rice for flavor.

Assemble the bowl by placing the rice in the center, then adding the green onions on top.

Crumble the Nori over the rice for flavor.

Arrange the mango, kimchi, red cabbage, cucumbers, shelled edamame, red bell pepper, and carrots around the rice in the bowl.

Top the bowl with the air-fried tofu and a ginger rose made from pickled ginger.

Serve the creamy sauce on the side for dipping or drizzling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens