Description

These Dynamite Plant Power Sushi Bowls are a vibrant, plant-based twist on traditional sushi, featuring perfectly marinated and pan-fried tofu, fresh vegetables, and a spicy mayo drizzle. This nutritious, colorful bowl is perfect for a satisfying lunch or dinner, combining hearty tofu with crisp cucumbers, creamy avocado, and a flavorful blend of rice vinegar and soy sauce.

Ingredients

Scale

Tofu and Marinade

12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave syrup
1 clove garlic, minced

Base and Veggies

White or brown rice, cooked (about 2 cups cooked)
Carrots, sliced or shredded
Cucumbers, sliced
1 avocado, sliced
Greens (microgreens or baby greens)

Toppings and Sauces

Sesame seeds
Pickled ginger
Soy sauce, for topping
Wasabi, for topping
Sriracha sauce
Mayonnaise (about 2 tablespoons for spicy mayo drizzle)
Oil for frying (vegetable or neutral oil)

Instructions

Prepare the Tofu: Press the extra firm tofu well to remove excess moisture. Once pressed, cut it into small cubes. Marinate the tofu cubes in a mixture of soy sauce, rice vinegar, agave syrup, and minced garlic. Let it marinate while you prepare the other ingredients to allow the flavors to soak in.
Prep the Bowls: Cook your choice of white or brown rice according to package instructions. Prep the vegetables by slicing the carrots, cucumbers, and avocado. Also prepare the greens and arrange all ingredients ready for assembling the bowls.
Cook the Tofu: Heat a small amount of oil in a skillet over medium heat. Drain excess marinade from the tofu cubes and add them to the hot pan. Gently stir or shake the pan occasionally to prevent the tofu from sticking or over-browning. Cook until the tofu is nicely browned on all sides, about 6-8 minutes.
Make Spicy Mayo Drizzle: In a small bowl, combine sriracha and mayonnaise to your desired level of spiciness. Mix well and set aside for topping the bowls.
Assemble the Bowls: Divide the cooked rice evenly into bowls. Top each with browned tofu, sliced carrots, cucumbers, avocado, and greens. Drizzle with spicy mayo, add soy sauce and wasabi for additional flavor to taste. Sprinkle with sesame seeds and top with pickled ginger for a fresh zing. Serve immediately.

Notes

Pressing tofu is essential to achieve a better texture and to ensure it absorbs more marinade.
Use a neutral oil like vegetable or canola oil for frying to avoid overpowering the tofu flavor.
You can use either white sushi rice or brown rice depending on your preference.
Adjust the spice level in the mayo drizzle by varying the amount of sriracha.
The bowls can be customized with other veggies like radish, edamame, or seaweed if desired.
To make the bowl gluten-free, use tamari instead of soy sauce.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Frying
Cuisine: Japanese-inspired

Keywords: plant-based sushi bowl, tofu sushi bowl, vegan sushi, easy sushi bowl recipe, mayo sriracha drizzle, vegan dinner, healthy sushi bowl