• 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 » Asian-Inspired

    Vegan Sushi Bowls with Wasabi Mayo

    By: Thomas Published: 10 Jun, 22 Updated: 10 Jun, 22 Leave a Comment

    RecipePrintComments

    Deconstructed sushi bowls with chewy seaweed tofu, avocado, sushi rice, and a spicy wasabi sauce! It's fresh, nourishing, and healthy! My favorite plant-based sushi bowl!

    Vegan sushi bowl with seaweed tofu, avocado, wasabi mayo, and carrots.
    Jump to:
    • 📘 What is a Sushi Bowl
    • 🥣 How to Make Vegan Sushi Bowls
    • 🇯🇵 More Japanese-Inspired Vegan Recipes
    • 📖 Recipe

    📘 What is a Sushi Bowl

    A sushi bowl is basically seasoned short-grain rice served with a variety of toppings. It's like sushi but in a bowl form! The best part is that there is no rolling required!

    🥣 How to Make Vegan Sushi Bowls

    These sushi bowls come together in just a bit more than 1 hour and consist of 3 main elements: the rice, the tofu, and the wasabi sauce.

    I didn't go with a ton of different toppings, but each one brings something interesting in term of texture and/or flavor, so while this recipe is easy, it doesn't lack in flavor!

    Ingredients like avocado, rice, tofu, carrots, and nori.

    1. Rice

    First, we start by preparing the rice that needs to cool down for about 1 hour.

    Rinse the rice 2-3 times or until the water is clear. This will prevent too much foam from forming during cooking. Next, add it to a saucepan, cover with water, and bring to a simmer.

    Cover with a lid and cook for about 8 minutes. Next, remove from heat and let it rest covered for another 15 minutes. This will allow the rice to steam and finish cooking.

    To season, simply pour in a few tablespoons of seasoned rice vinegar and stir to combine. You can find seasoned rice vinegar online, in Asian grocery stores, or simply make your own. Check out this Inari Sushi recipe to learn how to make your own seasoned rice vinegar.

    Sushi rice in a saucepan.

    2. Seaweed Tofu

    The tofu is without a doubt, the star of this recipe! It consists of medium tofu that is pan-fried until golden brown, wrapped in a sheet of nori, and simmered in a sweet/salty/spicy sauce!

    Fried tofu in a bowl.

    To make the tofu:

    1. Cut medium tofu into small rectangles, the size doesn't matter too much as long as it's bite-size pieces.
    2. Pan-fry the tofu in a non-stick skillet until it is golden brown on both sides.
    3. Cut a sheet of nori into thin strips long enough to wrap each rectangle of tofu.
    4. Wrap each piece of tofu in a strip of nori and seal it by slightly wetting the end of the strip with the cornstarch slurry.
    5. Simmer the tofu in the sauce for a few minutes, or until the tofu is glazed!

    To make a cornstarch slurry: simply stir one teaspoon of cornstarch with one tablespoon of water.

    Tofu wrapped in nori sheets.

    3. Wasabi Mayo

    Finally comes the sauce that consists of just two ingredients: vegan mayo and wasabi paste. Stir until fully combined and adjust the spiciness to taste by adding more wasabi paste for a spicier sauce, or more mayo to tone it down.

    Want to lower the calories? Feel free to use yogurt instead of mayo! Simply swap the mayo for vegan yogurt, add a pinch of salt, and a quarter of a teaspoon of vinegar or lemon juice.

    4. Toppings

    For the toppings, I went with avocado for creaminess and healthy fats, raw carrots and fried shallots for some crunch, and micro greens for extra vitamins!

    Close up of vegan sushi bowl with tofu and avocado.

    These vegan sushi bowls are super fresh, healthy, and packed with flavor! The tofu is chewy, sweet and salty, and balances perfectly with the spicy wasabi mayo!

    🇯🇵 More Japanese-Inspired Vegan Recipes

    • Vegan Okonomiyaki
    • 15-Minute Vegan Ramen
    • Vegan Inari Sushi
    • How to Make Chickpea Miso

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

    Vegan sushi bowl with seaweed tofu, avocado, wasabi mayo, and carrots.

    📖 Recipe

    Vegan Sushi Bowls with Wasabi Mayo

    Author: Thomas
    Fresh and healthy vegan sushi bowls with glazed nori tofu, avocado, carrots, and a creamy wasabi mayo!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Resting Time 1 hr
    Total Time 1 hr 30 mins
    Course Entree, Main Course
    Cuisine Asian
    Servings 2 servings
    Prevent your screen from going dark

    Ingredients
      

    Sushi Rice

    • 1 cup uncooked short grain white rice
    • 1 and ¼ cup water
    • 3 tablespoon seasoned rice vinegar

    Seaweed Tofu

    • ¼ cup oil
    • 7 ounces medium tofu cut into 2x1-inch rectangles of about ½-inch thickness
    • 1 sheet of nori cut into ½-inch thick strips
    • ¼ cup water
    • 1 teaspoon soy sauce
    • 1 teaspoon coconut sugar or white sugar
    • ½ teaspoon sriracha
    • ¼ teaspoon cornstarch

    Wasabi Mayo

    • 5 tablespoon vegan mayo
    • 1 teaspoon wasabi paste adjust to taste

    The Rest

    • ½ avocado sliced
    • 2 tablespoon fried shallots
    • ½ carrot finely shredded

    Instructions
     

    Sushi Rice

    • Wash the rice 2-3 times, or until the water is clear. Drain well and transfer the rice to a large saucepan.
    • Cover with the water and bring to a boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook covered for 8-9 minutes, or until no water remains. Remove from heat and let the rice steam for another 15 minutes (with the lid on).
    • Transfer the sushi rice to a large baking dish or bowl. Pour in the seasoned rice vinegar and stir to combine. Cover with a damp kitchen towel and let cool for about 1 hour at room temperature.

    Seaweed Tofu

    • Heat the oil in a non-stick skillet over medium heat. Once hot, add the tofu rectangles and fry on each side for 5-7 minutes, or until the tofu is golden brown. Remove from the skillet and transfer to a plate lined with a kitchen paper towel to remove the excess oil.
    • In a small bowl, mix together 1 teaspoon of cornstarch with 1 tablespoon of water. Set aside.
    • Wrap each rectangle of tofu with a strip of nori and slightly wet the end of the strip with the cornstarch mixture to seal.
    • To a non-stick skillet, add a tablespoon of oil and fry the nori-wrapped tofu for about 2 minutes. Next, add the water, soy sauce, coconut sugar, sriracha, and cornstarch. Stir to combine. Let simmer for about 5 minutes, flipping regularly to coat the tofu with the sauce.
    • Remove from heat once almost all of the sauce has been absorbed by the tofu.

    Wasabi Mayo

    • In a small bowl, stir together the mayo with the wasabi paste. Taste and adjust the spiciness to your liking.

    To Assemble

    • Divide the sushi rice between two serving bowls. Top with the nori-wrapped tofu, avocado slices, fried shallots, carrots, and drizzle with the wasabi mayo!
    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

    Leave a Reply Cancel reply

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

    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!