Sushi Bowl with Wasabi Roasted Tofu
Prep time
Cook time
Total time
This deconstructed sushi bowl with Wasabi Roasted Tofu and Sriracha Mayo is out of this world! Packed with flavor and so satisfying, it also extremely easy to make. The Sushi Bowl inspiration and recipe is adapted from Pinch of Yum. The recipe for the Wasabi Roasted Tofu is from Vegetarian Times.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 2 bowls
Wasabi Roasted Tofu (from Vegetarian Times)
  • 4 tablespoons sesame oil
  • ¼ cup canola oil
  • ¼ cup rice wine vinegar
  • 2 Tablespoons gluten-free tamari sauce
  • 1 Tablespoons grated fresh ginger or ¼ teaspoon ground ginger
  • ½–1 tsp. wasabi powder
  • 12 oz firm tofu, rinsed, drained and wrapped in paper towels a few minutes, cut into 1 inch cubes
Sriracha mayo
  • ⅓ cup mayonnaise or vegan mayonnaise
  • 1 teaspoon sesame oil
  • 2½ teaspoons Sriracha (feel free to add more if you want an extra kick)
  • 1-2 cups brown rice
  • 5-7 carrots, cut into strips (divided among bowls)
  • 1 cucumber, cut into strips (divided among
  • 1 avocado, sliced
  • sesame seeds
  • Micogreens
  • pickled ginger
Wasabi Roasted Tofu
  1. Preheat oven to 450°F, and line baking sheet non-stick foil.
  2. Whisk together all marinade ingredients in large bowl. Add tofu, and toss to coat cubes in marinade. Let sit 15 minutes. (or less if you're short on time, will still taste great)
  3. Place tofu in single layer on prepared baking sheet. Top with a little more marinade. Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit)
Sriracha Mayo
  1. Whisk ingredients together until smooth and creamy.
  1. In each bowl, place brown rice, tofu, carrots, cucumbers, avocado and pickled ginger. Drizzle with mayo. Top with sesame seeds and micro greens.
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