Vegetarian Sushi Bowl

nori

🥗Healthier: collard greens

💰Cheaper: lettuce

Collard greens provide a similar texture and are more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Canned chickpeas are less expensive and add protein.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

White rice is a budget-friendly alternative with a similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are a soy-free option with a similar flavor.

Preheat the oven to 425 degrees. Drain the tofu and use a kitchen towel to press out some of the liquid. Then slice the tofu into slabs, about 1 inch thick. Place the slabs on a kitchen towel or paper towel. Fold the towel on top of the tofu slices. Place something heavy, like a cast-iron skillet, on top. Let sit for 15-30 minutes to press out as much moisture as possible. You can also use a tofu press.

Once “dried,” cut the tofu into cubes. Toss with the sesame oil and soy sauce. Then toss with the cornstarch, ensuring the pieces are all lightly coated with cornstarch. Place in a single layer on a baking sheet covered with parchment paper. Bake for 25 minutes, flipping halfway through until golden brown and crispy.

While the tofu cooks, make the spicy mayo by combining the mayonnaise, Sriracha, and rice vinegar. Taste and adjust to your liking. Some people also add a splash of soy sauce. Use vegan mayo if needed. Get the vegetables ready.

Assemble the bowls by layering in the rice, tofu, vegetables, seaweed, avocado, and edamame. Drizzle with spicy mayo and soy sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens