High Protein Vegan Sushi Bowl
Ingredients
Vegan "Crab" Salad
- 16 oz extra firm/super firm tofu
- .5 cup vegan mayo
- 3 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- salt to taste
Other Bowl Ingredients
- 1 cup jasmine rice basmati, white, or sushi rice also work here
- .5 package frozen edamame
- .5 package frozen corn fire roasted corn also works here
- seaweed/nori optional, for presentation
- vegan butter to taste
- salt to taste
- sesame seeds, sriracha, vegan spicy mayo optional toppings
- 1-2 scallions chopped, both green and white parts
Instructions
Rice
- Cook white rice according to package instructions or in a rice cooker.* *(In a rice cooker, add rice up to the knuckle of your first index finger, and then rinse the rinse thoroughly with water 3-5 times until the water runs clear. Then cover it with water to the knuckle of your second index finger. The 2:1 ratio always works and doesn’t require measuring the rice or any other special equipment–just your finger!)
Vegan "Crab Salad"
- Prepare vegan “crab salad”. Use a box grater to grate the tofu over a bowl. Add vegan mayo, sriracha, soy sauce, and rice vinegar. Stir and set aside.
Toppings and Assembly
- Prepare edamame and corn. I use half a bag of frozen edamame and half a bag of frozen corn, heating both in the microwave in one bowl. When it’s hot, add some vegan butter and salt.
- Assemble the rice, crab salad, edamame, corn, avocado, and seaweed in a bowl.
- Serve with sesame seeds, sriracha, spicy mayo, and any other toppings you enjoy!
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