Dinner

Dynamite Plant Power Sushi Bowls Recipe

ByAiden Wells February 11, 2026February 11, 2026

Introduction

Dynamite Plant Power Sushi Bowls offer a fresh and vibrant twist on traditional sushi, packed with protein-rich tofu and crisp vegetables. This flavorful, easy-to-assemble meal is perfect for a healthy lunch or dinner that satisfies your sushi cravings without the fuss of rolling.

A white bowl sits on a white marbled textured surface, filled with a colorful layered dish. At the bottom, there is a layer of mixed grains in light brown and beige tones. On top, four sections create a vibrant circle: slices of bright green avocado sprinkled with black and white sesame seeds, light green cucumber sticks, thin orange carrot sticks, and a heap of dark golden-brown grilled tofu cubes drizzled with a light brown sauce and topped with small green sprouts and sesame seeds. A small swirl of pale yellow pickled ginger rests near the tofu, and a silver spoon is placed inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave
1 clove minced garlic
White or brown rice
Carrots
Cucumbers
Avocado
Sesame seeds
Greens (microgreens recommended)
Pickled ginger
Soy sauce and wasabi for topping
Sriracha and mayo for spicy mayo drizzle

Instructions

Step 1: Press the tofu to remove excess moisture, then cut into small cubes. Marinate the tofu in soy sauce, rice vinegar, agave, and minced garlic while you prepare the other ingredients.
Step 2: Cook the rice according to package instructions. Meanwhile, chop the carrots, cucumbers, and avocado, and prepare any greens and toppings you plan to use.
Step 3: Heat a small amount of oil in a skillet over medium heat. Drain the tofu cubes from the marinade and add them to the pan. Cook gently, stirring occasionally, until the tofu is browned on all sides.
Step 4: Assemble your bowls by dividing rice, tofu, and vegetables evenly. Drizzle with spicy mayo made from sriracha and mayo, then top with sesame seeds, pickled ginger, soy sauce, and a touch of wasabi if desired.

Tips & Variations

For extra flavor, press and marinate the tofu for at least 30 minutes or overnight.
Swap tofu for tempeh or cooked shrimp if preferred.
Use quinoa or cauliflower rice as a low-carb alternative.
Add seaweed flakes or nori strips for authentic sushi flavor.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. To reheat tofu and rice, warm gently in a skillet or microwave. Assemble bowls fresh before serving to keep the vegetables crisp and pickled ginger vibrant.