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Roxane’s 20 Minute Vegan Sushi Bowls

Roxane's 20 Minute Vegan Sushi Bowls | Umami GirlA 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.)

Roxane's 20 Minute Vegan Sushi Bowls | Umami Girl
This weekend I’ll be celebrating birthdays, crossing my fingers for soccer game rainouts, christening my new (and first ever!) waffle iron, indulging in some bulk recycling (helloooo, things adults get excited about!) and testing my resolve. Stay tuned to find out whether I actually follow through on my threat to THROW AWAY EVERYTHING that the rest of the family leaves strewn around the house.

Have a great weekend. See you soon.

Carolyn xx

Roxane's 20 Minute Vegan Sushi Bowls

Here's a quick and easy weeknight dinner that feels a little bit special. To healthy it up a little extra without slowing it down, substitute quinoa for the sushi rice and cook according to package directions.


  • 2 cups 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
  • Gomasio
  • 1 recipe Sushi Bowl Dressing, below


  • 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. 🙂
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    Recipe Notes

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  • Sushi Bowl Dressing

    A light and citrusy dressing to accompany Roxane's sushi bowls. You'll have extra to use on salads (or another round of sushi bowls -- yes please) throughout the week.


    • Juice of 1 lemon
    • Juice of 1 orange
    • 2 tablespoons mild tasting honey (or agave if vegan)
    • 2 tablespoons reduced sodium tamari
    • 2 tablespoons rice vinegar
    • 2 tablespoons toasted sesame oil


  • In a small lidded jar, shake all ingredients together (or whisk together in a bowl). Pass at the table with sushi bowls.
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    Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.