Vegan Sushi Bowls With Ginger Marinated Tofu

It has the same texture and flavor as sushi without the fuss of rolling the rolls. These vegan sushi dishes are great for building your bowl on a weeknight or making ahead to enjoy all week. Only ten ingredients are needed; they’re naturally vegan, gluten-free, and SO delicious. We’ll show you exactly how to make it!

Recipe Inspiration

These vegan sushi bowls take the flavor of sushi and give it a plant-based twist.

Sushi is popular in Japan, and Japanese restaurants are found all over the world. It’s believed it may date back to the 2nd century BC when it was derived from a Chinese dish known as narezushi. The 8th century is believed to be when it spread to Japan. By the 18th Century, Japanese sushi restaurants had become very popular.

Here is a recipe for a traditional tofu roll from Okonomi Kitchen.

How to make vegan sushi bowls

The rice is the first step in making these bowls. This is a Japanese-style, short-grain white rice that has a firm bite and becomes fluffy. A little vinegar gives classic sushi rice flavor.

Then, we marinate tofu slices in a tamari, ginger, and sesame sauce, which gives these bowls a rich, umami taste.

We then cook the tofu till it is golden brown and has a crispy outer layer.

To add some tang, we added pickled carrots. The thinly sliced carrots soak up the flavor of the vinegar, water, and ginger brine while the bowls get ready.

All that is left to do now is to slice the vegetables, add the tofu and carrots, and then assemble your bowls. We went with an avocado roll look, using thinly sliced cucumber and avocado along with crumbled seaweed.

You can add a variety of tasty garnishes to your dish, including:

  • Crunch sesame seeds toasted
  • Green onion slices, sprouts, or microgreens are also available.
  • Pickled ginger is a delicious, zingy, and sweet addition
  • Wasabi is a great option for spicy elements



  • Substitute short-grain brown or white rice for the dry sushi rice. Increase water.
  • 1 1/4 cups of water
  • 1 tsp rice vinegar


  • 1/2 cup tamari (or soy sauce if not gluten-free)
  • 3 Tbsp toasted sesame oil
  • 1/4 cup rice vinegar
  • Ginger grated to 1 Tbsp (a piece of ginger measuring approximately 1 inch in length yields 9g or 1 Tbsp)
  • Maple syrup, 2 Tbsp ( optional).
  • Cut into two x 1/4 inch slices, 14 ounces of extra-firm tofu


  • 1/2 cup rice vinegar
  • Half a cup of water
  • Ginger, grated (1-inch piece gives 1 Tbsp).
  • Maple syrup, 2 Tbsp ( optional).
  • 1 cup of thinly sliced carrots (using a knife or Mandolin // Two large carrots will yield about 1 cup)


  • Cut one large cucumber into matchsticks of 3 inches.
  • Thinly slice one avocado
  • Seaweed Sprinkles or Nori Sheets, one small package of seaweed chips
  • 2 Tbsp toasted sesame seeds (optional)
  • 14 cups thinly sliced Green Onions ( optional )
  • Microgreens or sprouts, 1 cup ( optional).
  • Pickled ginger (optional)
  • Wasabi ( optional


  • RICE: Rinse the rice in cold water using a fine-mesh strainer until the water is clear. Transfer the rice to a small pan and drain. Add the water and rice vinegar. Bring to a rolling boil on medium-high heat. Cover, reduce heat, and cook for 20 minutes or until the water has evaporated. Let the rice steam for 10 minutes with the lid still on.
  • MARINADE TOFU: Make the tofu sauce while the rice is cooking. Whisk together the tamari with sesame oil and rice vinegar. Add grated ginger (optional) to a medium-sized bowl. Reserve 1/4 cup (60ml) for the finished bowls. Mix the tofu gently with the remaining marinade to coat and combine. Allow the tofu to marinate for at least 20 minutes. Mix it now and then to ensure that it is marinating evenly.
  • PICKLED CARROT: In a small pan, combine the rice vinegar, water, and ginger (optional). Also, add maple syrup if you like. This brine will be used to pickle carrots quickly. Pour the brine into a heat-proof medium bowl or jar. Place the carrots in a medium-sized heat-proof bowl or jar and pour over the simmering brine.
  • Cook TOFU: Heat a large, non-stick skillet (or a cast iron skillet that has been well seasoned) over medium heat. When the pan is hot enough, remove the tofu and place it on the hot pan. Cook the tofu on both sides for 2 to 3 minutes until golden and crispy.
  • Divide the rice into bowls. Top with the avocado, pickled cucumbers, cooked tofu, and seaweed sprinkles. You can also add sesame seeds or microgreens to the dish. Enjoy best at room temperature.
  • Keep leftovers in the fridge for up to 3-4 days. It’s not freezer-friendly.

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