MEATLESS SUSHI BOWL
- WineCheeseScallops
- 5 hours ago
- 5 min read
If you’re craving the fresh, vibrant flavors of sushi without the fuss of rolling, our Meatless Sushi Bowl is your dream come true! 🥢🍚 These colorful, customizable bowls are loaded with perfectly seasoned sushi rice, baked tofu, juicy mango, creamy avocado, crisp cucumber, and bright pops of pickled ginger and radish. A drizzle of spicy mayo and a sprinkle of sesame seeds ties everything together for a fresh, satisfying meal that’s as beautiful as it is delicious.
Whether you’re vegetarian, vegan, or just looking for a lighter sushi alternative, these bowls are easy to prep, endlessly adaptable, and completely crave-worthy. Perfect for lunch, dinner, or meal prep! 🍱🌱
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Baked Tofu
Baked tofu is a plant-based powerhouse! It’s high in protein, has a wonderfully firm and chewy texture, and absorbs marinades and sauces like a dream. Baking tofu enhances its flavor by concentrating its natural nutty notes, and it provides a satisfying, hearty element to the sushi bowl that beautifully replaces traditional seafood.
Sushi Rice
Sushi rice isn’t just regular white rice — it's short-grain rice seasoned with a special blend of rice vinegar, sugar, and salt that gives it its signature tangy-sweet flavor and sticky texture. This seasoning elevates the entire bowl, providing the perfect base for layering all the bright, juicy toppings.
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Recipe Origin | MEATLESS SUSHI BOWL
Our Meatless Sushi Bowls were inspired by our love for poke bowls — fresh, vibrant meals that feel like a celebration in a bowl! After experimenting with poke at home, we wanted a vegetarian version that captured the same burst of flavors without relying on seafood. We thought, why not turn classic sushi components into a build-your-own bowl? 🎉
Funny enough, these bowls reflect our personal tastes perfectly: Josh loves pickled ginger (I can’t stand it), and he’s allergic to avocado (which I adore)! So every bowl is a little different — and that’s the beauty of it. No strict rules, just fresh ingredients, bold flavors, and the freedom to create your perfect bite every time. 🥢
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Tips, Serving Suggestions, and Storage Advice
Use a rice cooker for perfectly fluffy sushi rice every time.
Season the rice while it’s still warm so it absorbs the vinegar mixture properly.
Press your tofu before baking to remove excess moisture.
For extra flavor, marinate the tofu in soy sauce, sesame oil, and garlic before baking.
Slice ingredients thinly and evenly for the best texture.
Customize your toppings based on what’s in season — edamame, shredded carrots, or radish sprouts are all great additions!
Keep ingredients separate if you're meal prepping to prevent sogginess.
Serve with extra spicy mayo or wasabi for an extra kick.
For added crunch, top with crispy fried onions or wonton strips.
Leftover components can be repurposed into wraps or salads the next day!
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Unique Recipe Qualities
Completely meatless, perfect for vegetarians and vegans.
Easy to customize based on personal taste and dietary needs.
No special equipment needed — no rolling mats or sushi skills required!
Combines savory, sweet, spicy, and tangy flavors in every bite.
Gorgeous presentation with vibrant, colorful ingredients.
Perfect for meal prepping or a quick, healthy weeknight meal.
Great way to use up leftover veggies and fruits.
Light but filling thanks to the protein-packed tofu and hearty rice.
Can be adjusted for allergies (like Josh’s avocado allergy!) easily.
Restaurant-quality flavor with minimal effort!
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Meatless Sushi Bowl
Ingredients:
3 cups cooked sushi rice
2 avocados, sliced
2 ripe mangoes, diced
1 English cucumber, thinly sliced
2 green onions, thinly sliced
Pickled ginger
Pickled radishes
Thai basil, for garnish
Sesame seeds, for garnish
Spicy mayo (store-bought or homemade), for garnish
Low-sodium soy sauce, for serving
Instructions:
Divide the sushi rice evenly among four bowls.
Top each bowl with baked tofu, avocado, mango, cucumber, green onions, pickled ginger, and pickled radishes.
Garnish with Thai basil, sesame seeds, and a drizzle of spicy mayo.
Serve with soy sauce on the side.
Note: Like our poke bowls, these sushi bowls are simple and customizable. Prepare all your ingredients ahead of time and build your bowl however you like! For example, Josh loves pickled ginger but avoids avocado due to an allergy, while I skip the ginger and load up on avocado — it’s easy to tailor each bowl to your preferences!
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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FAQ Section
Q: Can I make these bowls ahead of time?
A: Absolutely! Just keep the toppings and rice stored separately and assemble right before eating for the best texture.
Q: How do I bake tofu?
A: Press the tofu for at least 20 minutes, cut it into cubes, toss it lightly in oil and seasonings, and bake at 400°F for about 25-30 minutes until golden and firm.
Q: What other toppings could I use?
A: Try edamame, radish sprouts, shredded carrots, or even sliced bell peppers for extra crunch and flavor!
Q: How do I season sushi rice?
A: Mix ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt, then fold it into hot cooked rice gently.
Q: Is there a good gluten-free alternative to soy sauce?
A: Yes! Use tamari sauce or coconut aminos for a gluten-free option.
Q: Can I use regular rice instead of sushi rice?
A: You can, but sushi rice gives the bowl the authentic texture and flavor that really makes a difference.
Q: What’s the best way to keep avocados from browning?
A: Slice them right before serving, or lightly brush them with lemon or lime juice to slow oxidation.
Q: Can I make it spicy without spicy mayo?
A: Yes! Add a few drops of sriracha or sprinkle red pepper flakes over your bowl.
Q: How long do leftovers last?
A: Leftover rice and toppings should be eaten within 2-3 days for the best taste and freshness.
Q: What protein can I substitute for tofu?
A: Tempeh, seared mushrooms, or even chickpeas make great meatless alternatives!
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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