High-Protein Vegan Sushi Bowl

Name: High-Protein Vegan Sushi Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Japanese
Ingredients: 1 cup cooked sushi rice (from 1/3 cup dry); 12 oz extra firm tofu (cut into tiny cubes (1/2 cm)); 2 tsp sesame oil; 1 avocado (chopped in small cubes); 2 scallions (spring onion) (finely chopped); 1 large cucumber (finely chopped); 2 tbsp kimchi (finely chopped); 1 tbsp pickled ginger (finely chopped); 1 tbsp sesame seeds; sriracha mayo (to taste, optional); 3 nori sheets; 1 tsp white miso paste; 1 tbsp rice vinegar (or lime juice); 1 tbsp coconut aminos (or 2/3 tamari + 1/3 maple syrup)

6 steps

Prep:10minCook:10min

This high-protein vegan sushi bowl is packed with flavorful tofu, fresh veggies, and a savory sauce. It's the perfect quick and nourishing meal.

Updated at: Fri, 06 Dec 2024 10:18:22 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories458.5 kcal (23%)

Total Fat24.9 g (36%)

Carbs39.1 g (15%)

Sugars6.5 g (7%)

Protein24 g (48%)

Sodium520.6 mg (26%)

Fiber10.2 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupsushi rice

cooked, from 1/3 cup dry

12 ozextra firm tofu

cut into tiny cubes, 1/2 cm

2 tspsesame oil

1avocado

chopped in small cubes

2scallions

spring onion, finely chopped

1cucumber

large, finely chopped

2 Tbspkimchi

finely chopped

1 Tbsppickled ginger

finely chopped

1 Tbspsesame seeds

sriracha mayo

to taste, optional

3 sheetsnori

1 tspwhite miso paste

1 Tbsprice vinegar

or lime juice

1 Tbspcoconut aminos

or 2/3 tamari + 1/3 maple syrup

Instructions

Step 1

Prepare the rice according to the packet instructions. Or use any leftover rice.

Step 2

Prepare the tofu: Chop the tofu into tiny cubes of about 0.2 inch thickness (0.5 cm — refer to blog photos for visual). No need to press it. Heat a pan on medium heat with the sesame oil, and transfer the tofu, spreading with a spatula so that as much of the tofu as possible is in direct contact with the pan. Then do not touch it for 5 minutes; this will allow for some browning and a small crust to develop. Then stir well, and let it cook without touching for another 4 minutes.In the meantime, whisk together the miso, rice vinegar, and coconut aminos. Add the sauce to the pan, and keep cooking for 1 minute, while stirring to coat the tofu. Set aside.

Step 3

In the meantime, finely chop the avocado, cucumber, scallions, kimchi, and pickled ginger.

Step 4

In a bowl, add the rice, tofu, avocado, cucumber, scallions, kimchi, pickled ginger, sesame seeds, and sriracha mayo or sauce of choice. Mix well to combine. Adjust sauce to taste if needed.

Step 5

Fold a nori sheet in 4 and tear away to have 4 pieces. Repeat with the rest of the nori.

Step 6

Scoop up some of the tofu mix into the nori, and enjoy!

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