Go Back
–+ servings
Print
vegan sushi bowl dressing being poured over vegetables and rice

Sushi Bowls

Satisfy your sushi cravings without leaving the house! Affordable staple ingredients are magically transformed by a delectable Japanese inspired dressing. As perfect as a packed lunch as it is in front of your favourite movie on a Friday night - this deserves a place in your regular recipe rotation!

Course Main Course
Keyword Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4

Ingredients

Sushi Dressing

  • 1/4 cup mayonnaise (We like Earth Island reduced fat.)
  • 1 tbsp apple cider vinegar
  • 3 tbsp tamari (Do not sub regular soy sauce, it's too overpowering.)
  • 1 tsp toasted sesame oil
  • 1/2 tsp freshly grated ginger
  • 1/4 tsp sriracha
  • 1 1/2 tsp wasabi powder (See recipe notes - can sub with wasabi paste, hot mustard powder, or horseradish, to taste.)
  • 1 tbsp maple syrup

Tofu "Fish" (not pictured)

  • 1 block extra firm tofu, grated
  • 2 tbsp mayo
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce (Like Bragg's.)
  • 1 tbsp ume plum vinegar (Can sub caper or olive brine.)
  • 1 tsp sriracha (Or more, to taste.)
  • 1 handful nori flakes (See recipe notes.)

Bowl Ingredients

  • 4 cups cooked rice (or more, depending how hungry you are)
  • shredded or finely chopped cabbage, grated or julienned carrots, thinly sliced or chopped cucumber, shelled edamame, avocado, fried tofu, sauteed greens, and/or toasted nori.

Instructions

Dressing Instructions

  1. Add all ingredients to a blender jar and blend until smooth

  2. Chill until ready to use.

Tofu "Fish" Instructions

  1. Add all ingredients to a bowl and stir to combine.

  2. Refrigerate until ready to use.

Assembly

  1. Put a good scoop of cooked rice (reheated if leftover) in a bowl.

  2. Top with generous amounts of prepared toppings.

  3. Sprinkle with nori flakes and/or gomasio (see recipe notes).

  4. Drizzle with prepared dressing, stir, and devour!

Recipe Notes

The recipe calls for wasabi powder (we use this one - yes, we eat this a lot!), but you can substitute with an equal amount of wasabi paste, hot mustard powder such as Coleman's, or even horseradish. The amount listed isn't at all overpowering, but feel free to adjust it to your taste.

We like to top everything off with a sprinkle of shredded or crumbled toasted nori flakes - seasoned if possible. This roasted Korean seaweed from Costco is fantastic, but you can use those sheets meant for snacking (we like this one), or even whole nori sheets torn up.