• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Full of Plants
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Main Dish
    • Soups
    • Sides
    • Salads
    • Desserts
  • Shop
  • About
    • FAQ
  • Resources
menu icon
go to homepage
  • Home
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Sushi Bowls with Vegan Smoked "Salmon"

    By: Thomas Published: 13 Aug, 17 Updated: 2 Sep, 20 12 Comments

    Jump to Recipe

    Sushi Bowls with Vegan Smoked Salmon

    I love sushi but let's be honest, it takes a while to prepare. Here come these sushi bowls! No rolling required and less mess!

    The star of this recipe is the smoked "salmon". It's savory, smoky, and packed with sea flavors. Plus it's 100% cruelty-free, made from bell peppers.

    My dad was here while I was making this recipe and thought I was using real salmon! So yes it looks a lot like salmon and tastes similar. Don't expect it to taste exactly like salmon though, you can still tell it's bell pepper but it does remind me a lot the flavor of salmon. I'm not trying to veganize meat or fish very often but once in a while it's a fun experiment!

    Sushi Bowls with Vegan Smoked Salmon

    The process to make the "salmon" is very easy but takes some time, so I would recommend making it ahead of time. Don't worry it keeps very well in the fridge.

    You start by roasting the bell peppers until the skin is charred. Once done, you should be able to remove the skin easily. I'm sharing two ways to add the smoky flavor, the first one is by using a smoker. Once your bell peppers are done and the skin removed, you smoke them for 10-12 minutes with hickory wood chips in a stovetop smoker. If you don't have a smoker, then you can skip this step and just add liquid smoke to the broth we will make next.

    Sushi Bowls with Vegan Smoked Salmon

    To give more complex flavors to our "salmon", we are going to infuse the bell pepper slices in a broth. Dried seaweed combined with lemon juice, garlic and soy sauce will create the "sea" taste. At this step, you can add the liquid smoke if you didn't smoke the bell pepper before.

    After about 20 minutes, you can remove the slices and discard the broth. Your salmon is now ready to use!

    If you want to go even further and make it look *really* like salmon, dip a spoon in some tahini and drizzle thin lines on the bell pepper slices to make it look like fat stripes.

    Sushi Bowls with Vegan Smoked Salmon

    For the toppings, I went with avocado, marinated ginger, cucumber, chives and sesame seeds, on a bed of brown and black rice. Basically the usual sushi filling.

    Sushi Bowls with Vegan Smoked Salmon

    These sushi bowls make the perfect healthy summer lunch (or dinner!), it's fresh, flavorful, and satisfying! If you like sushis, you will love this recipe, the smoked "salmon" takes these bowls to the next level!

    Let me know in the comments if you try this recipe!

    Sushi Bowls with Vegan Smoked Salmon

    Sushi Bowls with Vegan Smoked Salmon
    Print

    Sushi Bowls with Vegan Smoked "Salmon"

    Sushi Bowls with Vegan Smoked Salmon
    Print Recipe

    ★★★★

    4 from 2 reviews

    Fresh and healthy sushi bowls with vegan "smoked salmon".

    • Yield: 3 1x

    Ingredients

    Scale

    Smoked "Salmon"

    • 2 orange bell peppers
    • 4 cups water
    • 2 tbsp dried wakame
    • 1 tbsp liquid smoke (if not using the smoker method)
    • 2 tbsp lemon juice
    • 1 clove of garlic, crushed
    • 2 tbsp soy sauce

    Bowls

    • 1 cup brown rice (or a mix of brown and forbidden rice)
    • 3 cups water
    • 2 tsp maple syrup
    • 1 tbsp white rice vinegar
    • Toppings: avocado, marinated ginger, cucumber, chives, sesame seeds

    Instructions

    Smoked "Salmon"

    1. Preheat oven to 450°F.
    2. Wash the bell peppers and cut them lengthwise into 3 pieces. Cut out the stems and remove the seeds and white parts.
    3. Line a baking sheet with aluminum foil. Place the peppers cut side down on the baking sheet and bake for 25-30 minutes, or until charred. The skin needs to be dark and wrinkled.
    4. Let the peppers cool 10-15 minutes and peel off the skin.
    5. If you have a stovetop smoker: Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. Cover the tray with aluminum foil and place the pepper slices on top. Heat the smoker over low-medium heat on a stovetop burner. Once smoke starts to appear, close the lid of the smoker completely and smoke the peppers for about 12 minutes.
    6. In the meantime, prepare the broth. Combine the water, dried wakame, liquid smoke (if you didn't smoke the peppers), lemon juice, garlic, and soy sauce in a saucepan.
    7. Add the peppers and bring to a boil. Let simmer 20 minutes uncovered. At this point, it should already smell like smoked salmon! Remove from heat and let cool 10 minutes before removing the peppers from the broth.
    8. Transfer the peppers to a plate lined with paper towel to drain. You can lightly press them if you want to remove more water and have slightly drier salmon slices.
    9. Refrigerate for at least 2 hours before using.

    Bowls

    1. Combine the rice and water in a saucepan. Bring to a boil and let simmer for 25-30 minutes, or according to the package instructions. Drain excess water if needed.
    2. Stir in the maple syrup and white rice vinegar and mix well. This will make the rice taste more like sushi. Let cool and place in the refrigerator for at least 2 hours.
    3. To serve: Divide the rice into 3 bowls, top with avocado slices, marinated ginger, cucumber, chives, and smoked salmon. Top with sesame seeds and serve immediately.

    Notes

    Salmon recipe adapted from The Colorful Kitchen.

    Nutrition

    • Serving Size: 1 (without toppings)
    • Calories: 279
    • Sugar: 7.1g
    • Fat: 2g
    • Carbohydrates: 59.2g
    • Fiber: 3.4g
    • Protein: 6.6g

    Did you make this recipe?

    Tag @fullofplants on Instagram and hashtag it #fullofplants

    Sign up to the Full of Plants Newsletter
    Subscribe To Our Newsletter
    Receive new recipes straight to your inbox + a free eBook on Vegan Cheese Making!
    Invalid email address
    Thanks for subscribing!

    Reader Interactions

    Comments

    1. Sandrine

      August 18, 2017 at 6:27 am

      WOW Thomas this recipr teally leaves me wqnting to buy a smoker ! Your work is mind blowîng !!

      Reply
      • Thomas

        August 19, 2017 at 7:04 am

        Merci Sandrine 🙂

        Reply
    2. Martin

      December 25, 2017 at 12:32 am

      This vegan salmon made my sandwich really tasty 🙂

      Reply
    3. Trina

      January 30, 2019 at 5:28 am

      I made this today, we loved it. I couldn’t figure out hot to make the lines with the tahini, wasn’t as pretty as yours. Thank you for this wonderful dish.

      Reply
      • Thomas

        January 31, 2019 at 9:16 am

        Great! Ah, the lines don't add much so don't worry about it 🙂

        Reply
    4. Nini-chan

      March 01, 2020 at 5:48 pm

      I have a question about the final smoked salmon. The main ingredient for the salmon filets is bell pepper, isn't it. Problem is, I just can't stand the taste of bell paper, at all. Can you taste any hint of bell pepper after it is infused with flavors transforming it into smoked salmon? I would love to try it just out to know, but in case it tastes like bell pepper I would hate to throw it out :/ So I thought I'm asking before trying myself.

      Reply
      • Thomas

        March 04, 2020 at 5:52 am

        Yes, you can still taste a bit the bell pepper even after smoking.

        Reply
    5. Sarah

      June 04, 2020 at 12:05 am

      This is a good recipe, thorough but easy to follow. The result was very pleasant but I must say didn't taste at all like smoked salmon to me. Just a salty smokey sweet pepper flavour. Thank you anyway for sharing it.

      ★★★

      Reply
      • Thomas

        June 05, 2020 at 1:58 am

        Thanks for your feedback Sarah, maybe you smoked the pepper for too long? It should still have a subtle seaweed flavor.

        Reply
    6. Debbi

      April 26, 2021 at 7:01 am

      We really like this recipe! Perfect for sushi rolls and bagel sandwiches. Toothpicks make quick work of the Tahiti lines- we find it adds just a bit more flavor. Hard to evenly roast the peppers in my electric oven- can't wait to blister them over a gas stove flame once we move!

      ★★★★★

      Reply
      • Thomas

        April 26, 2021 at 1:10 pm

        Thanks so much for your feedback Debbi! I'm glad you like the recipe 🙂

        Reply

    Trackbacks

    1. 31 Crazy Good Vegan Sushi Recipes (Easy, Healthy, Homemade) | The Green Loot says:
      June 8, 2020 at 12:38 pm

      […] 2. Sushi Bowls with Vegan Smoked Salmon […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Rate this Recipe




    Primary Sidebar

    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

    Learn more about me →

    Please wait...

    Thank you for sign up!

    Most Popular

    • Instant Pot Cauliflower Tikka Masala
    • How To Make Bánh Mì (Vietnamese Baguette)
    • Vegan Aged Camembert Cheese
    • Spicy Vegan Hot Pot

    Footer

    • Quick Dinners
    • Vegan Cheese Recipes
    • Instant Pot Recipes
    • Vegan Desserts

    About

    • About
    • FAQ
    • Privacy Policy
    • Blogging Resources

    Join the Community!

    Copyright © 2022 Full of Plants.

    x
    WANT A FREE EBOOK?
    Subscribe to receive your FREE 100-Page eBook "The Art of Vegan Cheese Making" with over 25 recipes!
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing! You should receive your eBook soon!
    Close Optin
    We promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!