Vegan Sushi Bowls with Creamy Sriracha Sauce
Vegan Sushi Bowls are a low-effort way to enjoy the sushi flavors you love. Topped with a creamy sriracha sauce, this is an easy option you can meal prep ahead of time!
Ingredients You’ll Need
Just like making sushi rolls, these bowls are easy to customize. Roasted red bell peppers add a sashimi-like texture to this bowl, and baked tofu adds filling protein. Diced cucumber, sliced avocado, and shredded carrots add an appealing texture, and you can use any cooked rice you love.
Traditional sushi rice is usually short-grain white rice, but you can use brown rice if you prefer the extra fiber. (And don’t mind a longer cooking time.) You could even use quinoa as the base if you want more plant-based protein.
We almost always have seaweed snack packs in our home (my son loves them!), but you can also serve a full nori sheet on the side, or crumble it over the bowl as more of a seasoning.
How to Make Vegan Sushi Bowls
Start by cooking the rice according to the directions on the package. I usually cook rice in the Instant Pot to make the process hands-off. While the rice is cooking, cut the extra firm tofu into cubes and toss it with garlic powder, salt, and sesame oil.
Toss well, then sprinkle with arrowroot starch and stir again.
Arrange the tofu on a parchment-lined baking sheet in a single layer, making sure that the pieces don’t touch each other. Bake at 400ºF for 20 minutes, then flip and bake for another 10 minutes.
While you wait for the rice and tofu to cook, prepare the “spicy mayo” sauce. In a small bowl or jar, combine the tahini, lime juice, tamari (or use regular soy sauce if you don’t need a gluten-free recipe), garlic, ginger, sriracha, maple syrup, and salt.
Note: This amount of sriracha will make the sauce quite spicy, so use less if you don’t love spicy food. You can start with as little as 1 teaspoon. Or use more if you like things extra-spicy.
Use a whisk to stir well, then add 1 tablespoon of water and stir again. You may want to add another tablespoon or two of water to help thin out the sauce to a pourable consistency.
Chop the cucumber, shred the carrots, thinly slice the red bell peppers, or chop any other vegetables you’d like to add in. When the rice and tofu are both cooked, you can start assembling the bowls.
Start with a base of cooked rice, then add in the veggies. Top with tofu, seaweed sheets, and a generous drizzle of the sriracha sauce. Top with sesame seeds, if desired, then serve right away. It tastes remarkably like a sushi roll!
Leftover rice, tofu, sauce, and chopped veggies can all be stored separately in the fridge for up to 5 days. Feel free to make this ahead of time for an easy meal prep option!
Frequently Asked Questions
Yes, you can use a tablespoon of rice vinegar in the sauce, or swap this for lemon juice if you don’t have limes on hand.
Mango cubes and steamed edamame make an excellent addition! For a rice alternative, you can also use cauliflower rice for extra veggies. For a different texture, use a vegetable peeler to slice the carrots into ribbons, rather than shredding them.
Vegan Sushi Bowls with Creamy Sriracha Sauce
Vegan Sushi Bowls are the perfect way to enjoy your favorite sushi flavors, without the effort of making a roll. Customize them with any toppings you love!
- 1 cup uncooked white rice
- 1 block extra firm tofu
- 1 tablespoon toasted sesame oil
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1 tablespoon arrowroot starch (or cornstarch)
Creamy Sriracha Sauce
Sushi Bowl Assembly
- 1 cucumber , diced
- 2 carrots , shredded
- 1 cup roasted red bell peppers , thinly sliced
- 1 avocado
- 1 pack roasted seaweed snacks (or 3 nori sheets)
Preheat the oven to 400ºF, then prepare the rice according to the directions on the package. If you would rather not watch the stovetop, use your Instant Pot to cook the rice.
Cut the tofu into 1-inch cubes, then place it in a large bowl. Add the sesame oil, garlic powder, and salt and stir well. Then sprinkle the arrowroot powder in and stir again. Arrange the cubes in a single layer on a parchment-lined baking sheet. Bake for 20 minutes at 400ºF then flip the tofu cubes and bake for another 10 minutes.
While the tofu and rice are cooking, prepare the sauce. In a small bowl or jar, combine the tahini, lime juice, tamari, sriracha, maple syrup, garlic, ginger, and salt. Whisk well to combine, then add 1 to 2 tablespoons of water until the sauce has a pourable consistency. Set aside.
When the rice and tofu are cooked, it’s time to assemble the bowls. Spoon some of the cooked rice to the bowl, then add the diced cucumbers, shredded carrots, roasted red peppers, and sliced avocado on top. Add some of the cooked tofu and seaweed snacks, then drizzle generously with the sauce. Sprinkle a few sesame seeds on top as a garnish, if you like.
Leftover sauce, tofu, rice, and veggies can be stored separately in airtight containers in the fridge for up to 5 days.
Rice Alternative: For a bowl of veggie-based rice, you can add peeled jicama to a food processor and blend briefly, just like you’re making cauliflower rice. It’s delicious and juicy, without the need for cooking if you’d like a faster option.
Update Note: This recipe was updated in January 2024 to be more filling. If you prefer the original recipe, you can find that here.
Serving: 1g, Calories: 480kcal, Carbohydrates: 59g, Protein: 16g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Sodium: 1640mg, Potassium: 814mg, Fiber: 7g, Sugar: 7g, Vitamin A: 5422IU, Vitamin C: 30mg, Calcium: 116mg, Iron: 3mg
If you try these Vegan Sushi Bowls, please leave a comment and star rating below letting me know how you like them.