Epic Vegan Sushi Bowl with Tofu & Enoki Mushrooms
Vegan sushi bowls are a great way to get all the flavor of a sushi roll when you’re not quite sure how to roll your own.
We’ve all been there, desperately trying to roll up some sushi at home. Rolling by hand can be tricky, especially if you’re just starting out. Nonetheless, you can still enjoy the delicious, flavorful elements of this Japanese dish without the hassle.
This easy-to-make plant-based sushi bowl contains all of the ingredients of a sushi roll, without the roll. Leave the rolling to the experts (unless you’re down to learn). Customize this bowl with your favorite ingredients, and indulge in the savory, umami flavors of this epic vegan sushi bowl!
Sushi Bowls
What’s a sushi bowl?
As our Chipotle vegan taco bowl resembles a deconstructed taco, our tofu sushi bowl is meant to resemble a deconstructed sushi roll. Sushi bowls contain a rice base, protein source, vegetables, and toppings of choice.
In this bowl, we pair sauteed tofu and enoki mushrooms with main sushi ingredients like shredded carrot, cucumber, and avocado.
Enjoyed with roasted seaweed, this sushi bowl perfectly embodies the depth and flavors of a traditional sushi roll.
What are Enoki Mushrooms?
Enoki mushrooms are uniquely long, skinny mushrooms attached at the root in little bundles. Also known as enokitake, these mushrooms are mostly used in Japanese dishes, like ramen and hot pot.
With loads of impressive health benefits related to heart, immune, and brain functioning, these umbrella-like fungi make powerful additions to any diet.
In the recipe below, we sauteed enoki mushrooms in sesame oil and tamari for a savory kick.
Vegan Sushi Bowl with Tofu and Enoki Mushrooms
Recipe Author: Nicole Riggs
A deconstructed sushi roll featuring main sushi ingredients like rice, shredded carrots, cucumber & avocado, paired with sauteed tofu and enoki mushrooms. Enjoyed with roasted seaweed, this Japanese-inspired bowl perfectly embodies the depth and flavors of a traditional sushi roll.
Equipment
Measuring spoons
Skillet
Cutting board
Ingredients
3/4 cup rice
1 cup firm tofu
4 oz enoki mushrooms
1/2 avocado
1/3 cup carrots shredded
1/3 cup cucumber diced
1 green onion chopped, plus more for garnish
2 fresh garlic cloves
3 tbsp sesame oil
3 tbsp tamari
sesame seeds for garnish
Thai basil leaves for garnish
Instructions
Prepare your rice by following instructions on packaging, or bring 1 1/4 cup water and 3/4 cup rice to a boil. Then, cover and let simmer on medium-low heat for 25 minutes or until rice is tender and water is absorbed.
While rice is cooking, wash enoki mushrooms thoroughly and cut off the root end. Pull apart into small bundles.
Heat sesame oil in a medium sized skillet. Add garlic and green onions, saving some for garnish. Then, add enoki mushrooms and saute on medium heat for about 10 minutes. The mushrooms will get smaller and tender. Remove from the skillet and place aside in a bowl.
Drain tofu and cut into cubes.
Using the same skillet, add a bit more sesame oil. Then, add your tofu cubes.
Cook for about 15 minutes, turning the tofu frequently to brown all sides.
While tofu is cooking, wash and prepare your vegetables.
Lastly, start assembling your bowl. Scoop rice into a shallow bowl, then add all of your toppings. Garnish with green onions, Thai basil leaves, and sesame seeds. Enjoy immediately!
Sushi Bowl Flavor Variations
This recipe can be as versatile as you’d like to make it.
As our recipe embodies delicious flavor combinations that perfectly encapsulate that of a sushi roll, there are also so many variations that you can try based on the ingredients you have at home.
First and foremost, every sushi bowl starts with a main protein source. Although we used tofu in this recipe, other protein sources such as marinated tempeh and edamame are also yummy additions.
Switch up the veggies! Red peppers, asparagus, shredded purple cabbage and tempura sweet potato are some of our favorite vegetables to add into sushi bowls. Additionally, if enoki mushrooms are not available at your local Asian supermarket, try swapping them out for shiitake, maitake, or King oyster.
Add toppings like wakame seaweed salad, toasted cashews, and crispy onions for an extra pop of flavor.
Lastly, try experimenting with unique sauces to take your sushi bowl to the next level! For a creamy addition, Miso Tahini Dressing is a favorite. To keep it simple, drizzle with sriracha & vegan mayo or extra tamari/soy sauce.
