5 from 18 votes
Vegan Sushi Bowls with Creamy Sriracha Sauce
These Vegan Sushi Bowls feature seasoned baked tofu cubes with a crispy coating, served over white rice and topped with fresh vegetables like cucumbers, carrots, roasted red bell peppers, avocado, and roasted seaweed. The dish is completed with a creamy sriracha sauce blending tahini, lime, tamari, and spices for a flavorful, plant-based bowl combining textures and spicy, tangy flavor.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
480 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 480
% 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.