Vegan Sushi Bowl Meal Prep {High Protein}
This sushi bowl meal prep is the ultimate healthy lunch! It is packed with veggies and protein and is so easy to make! This sushi bowl recipe is topped with a simple yet delicious crispy tofu and drizzled with a healthy homemade sriracha mayo! This meal prep is sure to be one of your new go-to’s!
Other recipes you’ll love:
High Protein Summer Roll Bowl Meal Prep
Summer Rolls with Spicy Peanut Dressing
Vegan Salmon Rice Paper Dumplings
Why you’ll love this sushi bowl meal prep!
- It is loaded with veggies and protein!
- It is simple to make!
- You can store it in the fridge for up to 5 days!
- It’s topped with a healthy homemade sriracha mayo you can put on everything!
- You feel like you are eating at a sushi restaurant!
- It’s very filling and will keep you satisfied for hours!
How to make your sushi bowl meal prep
Start by cooking your rice and make your crispy tofu. Make sure to use extra firm pressed tofu so it comes out nice and crispy! You can press your tofu using a tofu press or by wrapping it in a kitchen towel and placing some heavy objects on top. Next, slice your tofu into cubes and place them into a container. Cover with coconut aminos and cornstarch and air fry for 8 minutes at 400f.
While the tofu is crisping slice up your veggies into your desired shape. I bought pre cooked beets for this recipe for easy assembly, but if you are cooking them yourself peel them and steam for 30 minutes until fork tender then chop them up into cubes!
Make your sriracha mayo by adding the ingredients into a high speed blender. Make sure to soak your cashews before hand if you do not have a high speed blender to ensure it comes out nice and smooth.
Let your rice cool and assemble your sushi rice bowl meal prep in 3 separate containers. I use these eco friendly glass containers from Amazon. They have a bamboo lid, are BPA free and are oven safe! Drizzle on your healthy sriracha mayo and store it in the fridge for up to five days!
Some tips from Steph
Use extra firm tofu and make sure to press it! Extra firm tofu has the least amount of water, so it is able to crisp up in the oven! Pressing the tofu also ensures that water is removed from the tofu so that it can absorb more flavor and crisp up! You can press your tofu using a tofu press or by wrapping it in a kitchen towel and placing a heavy object on top for at least 15 minutes.
Keep the extra mayo in the fridge for up to 2 weeks! It is SO tasty and works great on sandwiches, wraps, nourish bowls and so much more!
Use the oven instead. If you don’t have an air fryer your can make your crispy tofu in the oven. Just bake at 400f for 20-25 minutes until golden! You can also pan fry your tofu over medium heat for a few minutes on each side.
Storing your healthy sushi bowl. You can store your meal prep bowls in the fridge for up to 5 days so you always have a healthy meal on hand!
Additions & Substitutions
Make it soy free! You can make this recipe soy free by using a soy free mock meat or swapping the tofu and edamame for another bean or legume of choice.
Switch up the veggies! Any veggies you have on hand would work in this recipe! Try using some chopped bell peppers, radish, or some mango for a sweet twist! You could also use sweet potatoes or butternut squash in place of beets!
Try some other add-ins! Avocado would be lovely on top of this sushi rice bowl recipe! You could also add some green onions or try drizzling on some soy sauce, or an Asian dressing. Try my Spicy Peanut Dressing Recipe or my Asian Tahini Dressing!
Don’t have coconut aminos? You can find some here on Amazon! It is like a sweet and less salty version of soy sauce, is SO tasty and great for marinades and dressings! You can also use soy sauce in place of the coconut aminos but it does add a lot more salt!
Swap the brown rice for noodles! I loooove the brown rice noodles from Lotus foods! They do not stick together like a lot of other noodles and have the best texture!
Other recipes you’ll love
High Protein Summer Roll Bowl Meal Prep
Vegan Summer Rolls with Crispy Tofu
Vegan Salmon Rice Paper Dumplings
Quinoa Breakfast Berry Bake {Vegan Meal Prep}
Veggie Packed Vegan Miso Ramen
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Vegan Sushi Bowl Meal Prep {High Protein}
Ingredients
- 2¼ cups Cooked Brown Rice
- 1½ cup Edemame
- 400g Extra Firm Pressed Tofu
- 3 tbsp Coconut Aminos
- 1 tsp Cornstarch
- 1 cup Shredded Purple Cabbage
- Half a large cucumber chopped
- 1 Large Carrot julienned
- 2 Medium Cooked Beets or Sweet Potatoes
- 1 Sheet Nori sliced into strips
- 1 tbsp Sesame Seeds
Healthy Sriracha Mayo
- ½ cup Soaked Cashews
- 1 tbsp Lemon Juice
- 1 tbsp Sriracha
- 2 tsp Maple Syrup
- 2 tsp Tamari or Soy Sauce
- ½ tsp Salt
- 2 tbsp Plant Milk
Instructions
- Start by cooking your rice and beets. I bought my beets pre-cooked but if you need to cook them yourself just peel them and steam for 30 minutes until fork tender.
- Next make your crispy tofu. Slice your pressed tofu into cubes then add it into a container along with the coconut aminos and cornstarch. Shake to combine then air fry at 400f for 8 minutes or until crispy.
- Slice up your veggies to your desired shape.
- Make your sriracha mayo in a high speed blender by blending everything together until smooth. Make sure to soak your cashews if you do not have a high speed blender so the mayo will come out nice and smooth!
- Assemble your sushi bowl meal prep by dividing all of the ingredients equally into three separate containers. Drizzle with sriracha mayo and enjoy!
- Store in the fridge for up to 5 days!