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I have been meaning to leave a comment on this recipe ever since it was first published. It is hands down one of my favorite dishes of all time and has become a household staple for me and my husband (who btw says it’s the best tofu he has ever had). This dish is bright, nutritious, delicious and oh so fun to assemble in a bowl! Thanks for the creativity!
Clarissa
“Sushi tonight?”
These are the words I live by.
Sometimes people ask me what we actually eat for dinner since, you know, we have a food blog, I cook a lot, there’s always a ton of food around here, that sort of thing.
Okay, friends? In all honesty? Here’s the breakdown of our weekly dinners:
- 15% blog recipes
- 85% sushi takeout
Except do I look like I’m kidding right now?
We have a little sushi place within super-accessible distance from our house that has become our go-to of all go-tos for a happy, lazy takeout dinner. I haven’t tried this yet, but I am so tempted to order THE REGULAR every time I call in our order because we’ve called in at least once a week for the last 52 weeks straight and our order has never changed. 3 Dynamite Rolls plz!
Dynamite Rolls are where it’s at for us middle-of-the-road sushi people.
I mean, good on you, brave sushi souls who buy the raw fish sushi takeout for lunch from those little plastic containers that they sell at fancy grocery stores, but over here in the middle-of-the-road sushi camp we are feeling a little weird about that for some reason (some reason = ummm RAW FISH) so when we do sushi takeout, we stick with things like the very safe, very regular Dynamite Rolls.
Dynamite Rolls: the ones with tempura shrimp, avocado, and cucumber rolled in with that sticky white rice and a sheet of roasted seaweed and topped with spicy mayo and roe. The ones that my dreams are made of.
No raw fish. Tons of flavor and texture. Very safe for takeout and perfect for middle-of-the-road sushi-ers and just begging to be adapted into sushi bowls.
So this recipe? It’s a healthy bowls + dynamite rolls = SUSHI BOWLS and it is my ultimate fave. Rather than tempura shrimp or raw tuna or something, we are going for a kind of soy-glazed tofu as the protein of choice because, TBH, ain’t nobody got time to run around to another grocery store to get special sushi fish for a Thursday night dinner. No thank u. We can, however, pick up some tofu and splash it with soy sauce, rice vinegar, agave, and garlic and then pan-fry it up to golden perfection so it can be served Dynamite-style with cucumber, avocado, carrots, baby micro greens, ginger, brown rice for healthy bonus points, and spicy mayo and sesame seeds on top. Maybe even some edamame on the side? Yes. Gosh, tofu is just so good.
Just like a Dynamite Sushi Roll, but in the form of sushi bowls, with next level nutrition and, like, previous level skill.
NOTE ABOUT REAL SUSHI: I absolutely don’t want to discourage you from trying to make *real* raw fish sushi at home, especially if you have some kind of sushi wizard in your life to hold your hand and tell you it’s okay as you cut off those little buttery pieces of a raw tuna steak and put them directly in your mouth. ohmygosh ohmygosh ohmygosh!!! I know, right? There is no food experience like it, and even the squeamy part of putting the raw fish in your mouth is (I promise you) DIVINELY DELICIOUS and will absolutely make you question the meaning of life.
But in the end, since practicality remains our close companion for weeknight dinners, we ultimately embrace the fake-out sushi bowls zone. We fry up some tofu, we toss it all in bowls with our favorite sushi friends, and we call these things AMAZING DYNAMITE PLANT POWER SUSHI BOWLS. ♡
Isn’t food just the best?
Dynamite Plant Power Sushi Bowls
- Total Time: 25 minutes
- Yield: 4 1x
Description
Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.
Ingredients
TOFU
- 12 ounces extra firm tofu
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons agave
- 1 clove minced garlic
BOWLS
- white or brown rice
- carrots
- cucumbers
- avocado
- sesame seeds
- greens – I used microgreens
- pickled ginger
- soy sauce + wasabi for topping
- sriracha + mayo for the spicy mayo drizzle
Instructions
- TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.
- BOWLS: Prep all the veggies, rice, and toppings.
- TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.
- ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!
Notes
For a vegan version, use a vegan-approved sub for the mayo such as store bought vegan mayo or a homemade version using tofu, etc.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: vegan sushi, vegan sushi bowl, vegetarian sushi
One More Thing!
This recipe is part of our best healthy vegan recipes page. Check it out!
I first made this after my husband and I got married and moved across the country. It was my first time cooking tofu, and we loved it! When he became vegetarian, it went into regular rotation. Seven years later, it’s still one of our favorites and always brings back memories of our first apartment.
This is a staple recipe for me. I usually half the tofu marinade and use low sodium soy sauce and that is plenty. Today my veggies were n my bowl were spinach, orange pepper, cucumber, avocado and daikon radish. Yum! I keep sushi ginger on hand for this recipe.
So good! I make this at least once a month!
I’m not a huge tofu fan, but this was good. I would definitely make it again.
So glad to hear it, Karrie! Thanks for the comment!
Winner winner, totally tasty dinner!! This was just the fresh meal we needed after a week of holiday indulgences. Pinch of Yum does it again 😊
I made this last night. It was soooo good! I will definitely make this again. A great dish even if you love meat – your meat lovers will gobble this tofu up, trust me!
I love plant-based sushi! Thank you so much for this recipe!! 🙂
This was delicious! Definitely adding it to the rotation. Thank you for such inventive and manageable recipes!
Glad you enjoyed it, Keeley!
Made this today for my sister who hates vegetables and is a super fussy eater and she absolutely loved it, 10/10 recommend
After stress eating way too much during election week, I decided to hit pause and go plant based for a few days. This was recipe was amazing. I didn’t have cucumber so I subbed some steam broccoli. I had been craving a poke bowl and this really hit the spot. Definitely will be on my rotation.
Love your blog specially the nutrition facts chart you post it add to the value and looks cute 🙂
So so good! I used quinoa and vegan mayo with red curry paste and a little rice vinegar. So so so yummy, thank you!!!!!!
Yum!
Hi!!! Is there something that I could substitute for the tofu? I love tofu, but the hubby….not so much! Thank you for all these yummy recipes!!!
Hi, Brandy! If you’re looking for a vegan sub, you could try edamame or chickpeas here instead of the tofu. For a non-vegan sub, you could try shrimp or chicken instead.
You can use Trader Joe’s SOYAKI on tofu for a one step seasoning :-)!!
Thanks for the tip, Madison!
I realize this is a really old recipe!! But just wondering if you should eat this warm or cold, and how to store/ eat this as leftovers
Cold or warm both work here, but we like these warm. 🙂 For eating these as leftovers, we’d suggest storing the greens, avocado, and cut veggies separate from the rest of the ingredients to keep things fresh. Enjoy!
I can’t wait to try this! Pinned! so healthy!!
This looks like a recipe I would like to try. Please explain what “prep all the veggies rice and toppings” means?
Good question, Mary! It just means chop up your veggies and toppings and cook your rice for the bowls.
Wow looks great. I’m super impressed!!
Love it! As far as calories go, how much rice are you accounting for?
Good question, Pooja! Because the nutrition will be different depending on if you use white or brown rice, we didn’t include the rice in the nutrition info for this recipe.
not sure if I could rely 100% on plant-based food. But I can endure for quite some time as a means of losing weight quick.
I made this last night. I doubled the marinade for four tuna steaks. I cut the tuna into small chunks. Then, very quickly, put them on the hot skillet to cook. Finally, I reduced the marinade and allowed it to simmer for a few minutes for use as a sauce on the rice and veggies. All of it was fantastic. Definitely a repeat.
How does one tempura shrimp? Should I just google that? My husband won’t eat meals without official meat 🙄
And also if I can’t find micro greens, what other green would you recommend?
Thanks!
I found some “cress” (maybe watercress, maybe wondercress) in the refrigerated section at Sprouts. Near the veggie noodles and the fresh herbs. Cilantro would be great with this.
What a great recipe!
https://alexagmarsh.blogspot.com
Do you mix together the mayo and sriracha? What are the proportions? This looks delicious!
I just get a small bowl, squirt some mayo in there (maybe 2-3 tablespoons) and then get some sriracha and squirt it in too (maybe 1 tablespooon), and finally mix it up with a fork. Seems to be just right, but really just “eye-balling” it.
I have been meaning to leave a comment on this recipe ever since it was first published. It is hands down one of my favorite dishes of all time and has become a household staple for me and my husband (who btw says it’s the best tofu he has ever had). This dish is bright, nutritious, delicious and oh so fun to assemble in a bowl! Thanks for the creativity!
So glad to hear that, Clarissa!