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5 from 1 vote

Vegan Honey Salmon Rice Bowl

This Blackened Salmon Rice Bowl is made with vegan salmon, creamy avocado slices, sushi rice and topped with toasted sesame seeds and vegan mayo.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: rice bowl, salmon, sushi
Servings: 2

Ingredients

  • 400 g firm tofu
  • 1/2 tbsp red miso
  • 1 tsp mirin
  • 1/2 tsp beetroot powder
  • 1 tsp garlic powder
  • 1 tbsp vegan oyster sauce
  • nori sheets (handful)
  • 1/3 cup water
  • 1 tsp maple syrup

Frying

  • 1/2 cup corn starch
  • neutral oil

Sushi Rice Bowl

  • 1 cup sushi rice
  • 1/2 avocado
  • vegan mayo
  • black sesame seeds
  • white sesame seeds
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • nori sheets

Instructions

  • Cut up firm tofu into 2cm by 2cm squares.
  • Blend together the ingredients needed for the marinade - red miso, mirin, beetroot powder, garlic powder, vegan oyster sauce, nori sheets and water.
  • Pour marinade over tofu to coat evenly and marinate for 30 minutes to overnight.
  • Heat up some oil in a frying pan. Coat the tofu in cornstarch and fry until crispy. The colour should be pink.
  • If you are baking it, preheat the oven to 220 C and bake for about 15-20 minutes until crispy.
  • Pour over the leftover marinade over the fried tofu pieces drizzle 1 tsp maple syrup. Give it a good mix!
  • You can also have the vegan salmon on its own without the marinade poured over. Just skip that step and add 1 tsp of maple syrup before combining them.
  • Assemble your sushi rice bowl. Start with rice, followed by salmon, avocado, soy sauce, sesame oil, vegan mayo and lastly toasted sesame seeds.