Vegan Sushi Bowls

Craving sushi but don’t want to go through the hassle of making rolls? These sushi bowls have all the delicious flavors of sushi without the struggle.

You’ll like these sushi bowls because you can customize them with your favorite toppings and make them exactly how you like them. Save some money by making these at home whenever you have sushi cravings!

While making sushi rolls may seem intimidating, these sushi bowls are much simpler. In a nutshell, all you need to do is cook the rice, add your favorite sushi toppings, and you’re good to go!

So next time you’re craving sushi but don’t want to make rolls, try one of these bowls instead!

Sushi bowl or Buddha bowl?

Some people call these sushi bowls, while others call them Buddha bowls.

A Buddha bowl gets its name because of the round “Buddha belly” shape. Taste of Home defines it as, “a one-dish meal consisting of rice or whole grains, roasted veggies, a dressing and protein (by way of beans, tofu, lentils, or in some cases meat or fish). It’s considered clean eating and it incorporates principles of Chinese and Japanese medicine.”

Whether you call it a sushi bowl or a buddha bowl, you’re sure to get the same delicious results!

Let’s take a quick look at how to make sushi bowls. 

Ingredients

For these tasty bowls, you need the following ingredients:

FOR THE RICE:

• 1 cup sushi rice (Japanese style short-grain white rice)
• 1 ¼ cups water (or amount required per package directions)
• 1 teaspoon seasoned rice vinegar

FOR THE SAUCE AND TOFU:

• ½ cup soy sauce
• 3 tablespoon sesame oil
• 1 tablespoon grated ginger
• 5 tablespoon rice vinegar
• 7 ounces tofu, cut into 2 x ½ inch slices

FOR SERVING:

• 1 cucumber, cut into strips or desired shape
• 1 cup shredded carrots
• 1-2 radishes, cut into thin circles or desired shape
• 1 avocado, sliced
• 2 tablespoons toasted sesame seeds (white sesame seeds)
• 1 tablespoon black sesame seeds
• Nori sheets, cut into thin short strips
• Green onions, chopped (optional)

How To Make Sushi Bowls

1. Cook rice according to package directions.  Using a rice paddle, fold in seasoned rice vinegar.
2. In a medium bowl, whisk together soy sauce, sesame oil, grated ginger, and seasoned rice vinegar. Reserve ¼ cup of sauce and marinate the tofu in the remaining sauce. Let the tofu marinate for 30 minutes.
3. Heat a skillet on medium heat and cook the marinated tofu for 2-3 minutes on each side until golden brown and crispy.
4. Divide the rice between four bowls and top with tofu, cucumber, radish, carrot, and avocado slices. Sprinkle sesame seeds (black and white), green onions, and Nori seaweed on top, and drizzle 1 tablespoon of reserved sauce on top (optional). 

NOTES

• Don’t freeze sushi bowls. They always taste best when served fresh.
• It’s best to drain the tofu before marinating it. A tofu press makes the task easier.
• Feel free to add pickled veggies, sprouts, and a dot of wasabi for extra flavor.
• To make this low-carb, substitute cauliflower rice for sushi rice.  Be sure to season the cooked “rice” with seasoned rice vinegar.
• If you can’t find seasoned rice vinegar at your local grocery store, look for it at an Asian market.
• English cucumbers work better than regular cucumbers in this dish.
• For even more flavor, consider drizzling boom boom sauce on top of the bowls.

Rice Vinegar vs. Seasoned Rice Vinegar

Seasoned rice vinegar is basically rice vinegar that has been seasoned with a little salt and sugar.  Seasoned rice vinegar is what is used when making sushi.

Who says you have to go out for sushi? These delicious sushi bowls are easy to make at home with your favorite toppings. You’ll love the fresh, tangy flavors of this simple dish. So grab some rice and get creative with your sushi bowl toppings!

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Craving salad? Check out our recipe for Asian Salad with Ramen Noodles.

Be sure to come back and tell us how your sushi bowls turned out!