If you’re looking for a quick, protein-packed meal that’s full of flavor and texture, this High-Protein Vegan Sushi Bowl is going to be your new favorite! With tofu, avocado, and kimchi, this bowl delivers 30 g of plant-based protein per serving, plus healthy fats and fiber to keep you satisfied. It’s a great option for lunch or dinner, and the best part is that it’s completely customizable to suit your taste. Perfect for busy days when you need something nourishing and delicious in a hurry!
I have to confess—I eat tofu most days, but I rarely press or marinate it unless I’ve meal-prepped in advance. It just takes too much time. Often, when I’m staring into the fridge at night deciding what to make for dinner, I’m already hungry, and there’s no time to marinate tofu for an hour. Over the years, I’ve tested many different ways to prepare tofu and finally came up with this quick, cheat version, which I think turns out amazing. Does it soak up as much flavor as if I had frozen, thawed, pressed, marinated, and roasted it? No, but I’d say it’s about 80% there—and it’s ready in 10 minutes, which, for a busy girl like me, is more than good enough for dinner!
Why I Love This Recipe
- High-Protein: With 30 g of protein per serving, this sushi bowl is perfect for fueling your day, especially if you’re looking to add more plant-based protein to your diet.
- Calcium-Rich: This recipe offers a whopping 733 mg of calcium, supporting bone health and overall wellness. Tofu set with calcium is a great addition to a plant-predominant dietary pattern to ensure we reach our calcium requirement target!
- Easy to Make: It comes together in just 20 minutes, making it an ideal meal for busy days when you need something quick but nourishing and ridiculously delicious.
- Customizable: You can easily switch up the sauces and veggies to make it work with what is available to you.
- Super Flavorful: The combination of tofu, miso, kimchi, and avocado creates a burst of flavors and freshness in every bite.
Ingredient Notes
- Tofu: This is the key source of protein in the dish. Using extra firm tofu helps it hold its shape while cooking, and the miso sauce adds a savory depth.
- Avocado: Packed with healthy fats, avocado adds creaminess to the bowl. Make sure it’s ripe for the best texture, otherwise the bowl might feel a bit dry.
- Kimchi: Adds a tangy and spicy kick to the dish. Kimchi is a fermented food, including fermented food regularly on our plate is a real treat for our healthy microbiome, and a great way to enhance our digestive health.
- Nori Sheets: These seaweed sheets provide the sushi flavor in the bowl. Seaweed is a great source of iodine in plant-based diets, which is key to good energy levels, as iodine is one of the building block of the thyroid hormone. Additionaly seaweed holds estrogen-modulating properties which can be beneficial for postmenopausal women, and could potentially be helpful for endometriosis, although more research is needed in this area.
- Sriracha Mayo: This is optional but adds a creamy and spicy element to the bowl. You can also substitute it with a drizzle of tamari or kimchi juice.
How to Make This Recipe (Summary)
Start by cooking the sushi rice according to the package instructions. While the rice cooks, prepare the tofu by chopping it into small cubes and pan-frying with sesame oil. Once it’s browned, stir in the miso, rice vinegar, and coconut aminos to create a rich, savory sauce.
Chop the avocado, cucumber, scallions, kimchi, and pickled ginger.
Assemble the bowl by layering the cooked rice, tofu, and veggies. Add sesame seeds and a drizzle of sriracha mayo (if using). Tear the nori sheets into smaller pieces to scoop up the bowl ingredients, and enjoy! View recipe card below for detailed instructions.
Variations and Tips
- Adjust the Spice: You can leave out the sriracha mayo or replace it with tamari if you prefer less heat.
- Keep it Gluten-Free: We are using coconut aminos for a gluten-free and lower-sodium option. If you’re using tamari, double-check the label (most are gluten-free, but not all of them!)
- Add Extra Crunch: Throw in some shredded carrots or red cabbage for extra texture and and vitamins.
- Serving sizes I used 1/2 cup of cooked rice per bowl, which seems to satisfy me most days, but please always feel free to adjust to what amount feels suitable for you. Cam, for example, will eat more than 1 cup of rice with this meal, and so do I when I’m extra hungry. Serving sizes on recipes are always just a suggestion!
- Storage: Store in the fridge in an airtight container, and consume 1 day after for best texture. Add a squeeze of lemon or lime to the avocado to keep browning.
- If you like this recipe, you’ll also love our High-Protein Tofu Poke Bowl, our delicious Vegan Sushi Wraps, or Edamame & Forbidden Rice Salad.
Why You’ll Love This High-Protein Vegan Sushi Bowl (TLDR)
- Protein-packed
- Quick to make
- Flavorful
- Customizable
- Healthy fats
High-Protein Vegan Sushi Bowl
Video
Ingredients
- 1 cup (175 g) cooked sushi rice - from 1/3 cup dry
- 12 oz (350 g) extra firm tofu - cut into tiny cubes (1/2 cm)
- 2 tsp (10 ml) sesame oil
- 1 avocado - chopped in small cubes
- 2 scallions - finely chopped
- 1 large cucumber - finely chopped
- 2 tbsp (20 g) kimchi - finely chopped
- 1 tbsp (13 g) pickled ginger - finely chopped
- 1 tbsp (8 g) sesame seeds
- sriracha mayo - to taste, optional
- 3 nori sheets
Tofu Sauce
- 1 tsp (6 g) white miso paste
- 1 tbsp (15 ml) rice vinegar - or lime juice
- 1 tbsp (15 ml) coconut aminos - or 2/3 tamari + 1/3 maple syrup
Instructions
- Prepare the rice according to the packet instructions. Or use any leftover rice.
- Prepare the tofu: Chop the tofu into tiny cubes of about 0.2 inch thickness (0.5 cm — refer to blog photos for visual). No need to press it. Heat a pan on medium heat with the sesame oil, and transfer the tofu, spreading with a spatula so that as much of the tofu as possible is in direct contact with the pan. Then do not touch it for 5 minutes; this will allow for some browning and a small crust to develop. Then stir well, and let it cook without touching for another 4 minutes.In the meantime, whisk together the miso, rice vinegar, and coconut aminos. Add the sauce to the pan, and keep cooking for 1 minute, while stirring to coat the tofu. Set aside.
- In the meantime, finely chop the avocado, cucumber, scallions, kimchi, and pickled ginger.
- In a bowl, add the rice, tofu, avocado, cucumber, scallions, kimchi, pickled ginger, sesame seeds, and sriracha mayo or sauce of choice. Mix well to combine. Adjust sauce to taste if needed.
- Fold a nori sheet in 4 and tear away to have 4 pieces. Repeat with the rest of the nori.
- Scoop up some of the tofu mix into the nori, and enjoy!
Notes
Per Serving
FAQ
Yes, if you use coconut aminos or a gluten-free tamari this recipe is naturally gluten-free.
Absolutely! Brown rice adds more fiber, but the texture will be different. Be sure to adjust cooking times accordingly.
This recipe is best enjoyed fresh, the leftovers will keep for 1 days, with a squeeze of lemon added to keep the avocado from browning.
Yes, each serving contains 30 g of plant-based protein.
The tastiest bowl I’ve ever made! Thank you for the inspiration – I adjusted slightly based on what I had (no kimchi or ginger but I added chopped fresh mango which was👌🏼), and I tore the nori sheets in to smaller pieces and mixed in to the bowl. Will absolutely be enjoying this regularly.
Yum fresh mango would be amazing in this!! Thanks Lauren, I’m so happy you loved it 💕
So delish! I did the tofu in the air fryer, used regular white rice & added a chopped mango. Definitely will make again.
Chopped mango would be so good in there 😍 So happy you enjoyed it!
So delish! I did the tofu in the air fryer, used regular white rice & added a chopped mango. Definitely will make again.
I have made this and it is sooooo good 🤩! O God! Sarah! Thank you 🥰❤️! I don‘t miss convinience sushi with fish any more. Kimchi and pickled ginger are very good idea! You are amazing! In short time so delicious food.
Hey Lakshmi, that makes me so happy! It’s one of our go to at home (at least twice a week!) and I’m so glad you’re enjoying it as much as we do 💚
You’re going to love this High-Protein Vegan Sushi Bowl recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!