Go Back
Print Recipe

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!