Vegan Sushi Bowl
Japaneselunchhigh proteingluten freevegandairy freehigh fiberweight lossquick easymeal prep

Vegan Sushi Bowl

This vegan meal prep high protein bowl mimics sushi flavors and is perfect for easy vegan meal prep high protein routines. It keeps you full with fiber and plant protein and is excellent for preparing high-protein vegan meals for weight loss.

Prep: 15mCook: 0mServes: 1Calories: 651 kcal

Ingredients

  • 110g brown rice
  • 60g edamame
  • 100g extra-firm pressed tofu
  • 3g Coconut aminos
  • 1g Cornflour
  • 20g Purple cabbage, shredded
  • 25g Cucumber, chopped
  • 25g Carrot, julienned
  • 60g Sweet potato or beet, cooked
  • 0.25 sheet Nori strips
  • 2g Sesame seeds
  • 30g soaked cashews (Sriracha Mayo)
  • 4g lemon juice (Sriracha Mayo)
  • 4g sriracha (Sriracha Mayo)
  • 3g maple syrup (Sriracha Mayo)
  • 40g blended smooth plant milk (Sriracha Mayo)

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Instructions

1

Press the tofu. 400g of extra firm tofu should be wrapped in a kitchen towel. To remove water, place heavy objects on top for at least fifteen minutes.

Pressed extra-firm tofu block wrapped in white kitchen towel with cast iron skillet, knife, and cutting board on wooden surface for water removal.
2

Prepare brown rice and allow it to cool.

3

Prepare tofu by pressing it into a cube. Add 1 tsp cornflour and 3 tbsp coconut aminos. Oven-bake for 20 to 25 minutes until golden, or air fry at 400°F (200°C) for 8 minutes.

Prepare tofu by pressing it into a cube. Add 1 tsp cornflour and 3 tbsp coconut aminos. Oven-bake for 20 to 25 minutes until golden, or air fry at 400°F (200°C) for 8 minutes.
4

Shred one cup of purple cabbage, julienne one carrot, chop half a cucumber, and cube two cooked sweet potatoes or beets.

Freshly prepped vegetables on wooden board for vegan sushi bowl: shredded purple cabbage, julienned orange carrots, diced green cucumber, and cubed red beets.
5

Boil the edamame. Cook fresh or frozen edamame until soft, then drain.

6

To make Sriracha mayo, soak half a cup of cashews, if necessary, and blend them with lemon juice, sriracha, maple syrup, tamari, salt, and plant milk until they are creamy.

Creamy blended sriracha mayo made from soaked cashews, lemon juice, sriracha, maple syrup, tamari, and plant milk in white bowl on wood.
7

Add sesame seeds and cut one sheet of nori into strips.

8

Put together your vegan sushi bowl.

Tips from the SusChef Kitchen

  • 💡Press tofu under a heavy cast iron skillet for 20-30 minutes so it crisps up beautifully.
  • 💡Rinse rice until water runs clear before cooking so it has perfect sticky sushi texture.
  • 💡

Storage & Make-Ahead

Storage: Store assembled bowls airtight in the fridge for up to 4 days with sauce on the side.

Nutrition (per serving)

651

Calories

35g

Protein

108g

Carbs

13g

Fat

Nutritional values are approximate and may vary depending on specific ingredients used and portion sizes. For more accurate nutritional tracking, use the SusChef app.

Frequently Asked Questions

Can I use regular soy sauce instead of coconut aminos?

Yes, substitute 1:1 with low-sodium soy sauce or tamari for gluten-free.

Is the sriracha mayo spicy?

Mild heat from 4g sriracha; reduce to 2-3g or skip for kid-friendly.

Can I make this without a tofu press?

Yes, wrap tofu in a clean kitchen towel and place a heavy pan on top for 20 minutes; it works just as well to remove water for crispy results.

Is it freezer-friendly?

Freeze tofu/rice/veggies (not nori/sauce) up to 1 month

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