Vegan Sushi Bowls with Creamy Sriracha Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
480 kcal
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Course
Main Course
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Cuisine
Chinese
Vegan Sushi Bowls with Creamy Sriracha Sauce
Description
The recipe starts with cooking white rice as a base. Extra firm tofu is cubed and coated with toasted sesame oil, garlic powder, salt, and arrowroot starch before baking until crispy on the outside. This adds a chewy texture contrast to the soft rice and fresh vegetables. The creamy sriracha sauce is made by mixing tahini with lime juice, tamari, sriracha, maple syrup, minced garlic, and fresh ginger, resulting in a sauce that is creamy, spicy, slightly sweet, and tangy. Fresh diced cucumber, shredded carrot, sliced roasted red peppers, sliced avocado, and roasted seaweed snacks provide vibrant color, crunch, and earthy flavors to the bowl. Combining all these elements makes a balanced and satisfying plant-based meal option.
Each bowl is assembled with rice topped with tofu, sauce, and an assortment of fresh vegetables and seaweed. The dish works well for lunch or dinner, offering a filling yet fresh meal with varied textures. The recipe notes suggest dividing into four portions and provide alternatives like using jicama rice for a vegetable-based rice option.
This version was recently updated to be more filling; the original version is available separately if preferred.
Ingredients
- 1 cup white rice uncooked
Baked Tofu
- 1 block tofu extra firm
- 1 tablespoon sesame oil toasted
- ½ teaspoon garlic powder
- 1 teaspoon salt fine sea salt
- 1 tablespoon arrowroot starch (or cornstarch)
Creamy Sriracha Sauce
- ¼ cup tahini
- 1 tablespoon lime juice
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 tablespoon sriracha
- 1 tablespoon maple syrup
- 1 garlic minced, clove
- 1 inch ginger minced, fresh
- ¼ teaspoon salt fine sea salt
Sushi Bowl Assembly
- 1 cucumber , diced
- 2 carrot shredded
- 1 cup roasted red bell peppers , thinly sliced
- 1 avocado
- 1 pack roasted seaweed snacks (or 3 nori sheets)
Instructions
- 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.
Notes
- Portion the cooked ingredients evenly to serve approximately four bowls with balanced amounts of rice, tofu, sauce, and vegetables.
- For a lower-carb alternative, substitute the rice with processed jicama for a fresh, uncooked vegetable base.
- The creamy sriracha sauce can be thinned with water to reach desired pourable consistency before serving.
- The recipe was updated in January 2024 to make the dish more filling; the original preparation is available separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 480kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1640mg | 68% |
| Potassium | 814mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 5422IU | 108% |
| Vitamin C | 30mg | 33% |
| Calcium | 116mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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