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Roxane’s 20 minute vegan sushi bowls: a quick and easy rice bowl recipe that’s perfect for a weeknight dinner.
To healthy up these 20-minute sushi bowls a little extra without slowing them down, substitute quinoa for the sushi rice
Sushi Bowls Save Lives (or at Least Time)
A few weeks ago I promised you my dear friend Roxane’s recipe for 20 minute vegan sushi bowls.
On our summer trip to Canada, we were lucky enough to be served these beautiful bowls by the fabulous chef herself. Roxane adapted the recipe from Jamie Oliver, slashing the cooking time in half so that it truly can serve as an alternative to takeout on busy nights.
You may be thinking of school nights, and that makes sense. I’m thinking of the time when we narrowly skirted a reenactment of Night at the Museum at Calgary’s TELUS Spark science center and didn’t have a lot of time to get dinner ready afterward.
(By the way, Roxane recommends keeping a jar of the dressing in the fridge to make meal prep even faster. She doesn’t have any advice for keeping your hyper-nerdy behavior in check, and that’s one of the reasons why I love her.)
Rice bowl recipe serving tip
This is one of those meals that makes it easy for kids to feel in control. Instead of assembling the sushi bowls yourself, you can bring ingredients to the table separately and let everyone choose their own adventure.
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- 2 cups short grain Japanese rice (or make our sushi rice)
- 1/4 cup seasoned rice vinegar
- 1 package extra-firm tofu
- 1/4 cup cornstarch
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 cups shelled edamame
- 2 ripe avocados, sliced
- 1 Persian cucumber, diced
- 1/2 cup pomegranate seeds
- A few sheets toasted nori, torn into pieces
- 1 recipe Sushi Bowl Dressing
- Rinse the rice under running water until some of the milkiness of the runoff subsides. Place rice in a medium pot along with 2 1/2 cups cold water. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes, until water is absorbed. Remove from heat and let rest for a few minutes, then stir in seasoned rice vinegar.
- Meanwhile, dry the tofu with paper towels and cut into 1/2-inch cubes. Place in a bowl or large resealable plastic bag. Sprinkle with cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat well. In a large nonstick frying pan, warm the vegetable oil over medium-high heat. Add tofu and cook until golden on one side, then flip and continue to cook until golden and crispy on most sides. This will take about 10 minutes total. Drain on paper towels.
- Place the edamame, avocado, cucumber, pomegranate seeds and nori into small serving bowls on the table along with gomasio and dressing.
- To serve, give each person a bowl with some rice in it and let them arrange the rest of the ingredients on top as they like. Alternatively, you can pre-make each bowl if, let's say, you don't trust your kids to choose vegetables.
Nutrition information for this recipe does not include dressing, which is listed separately.
Amount Per Serving: Calories: 554Total Fat: 23.1gCarbohydrates: 70gFiber: 7.4gProtein: 18.5g