Sushi Buddha Bowl {Easy & Vegan}

Two of my absolute favorite meals in the world are sushi and buddha bowls, so I thought it would be fun to merge the two ideas together to create an epic sushi buddha bowl! This recipe is not only super easy to put together, but also out-of-this-world delicious.I don’t know about you, but I absolutely LOVE wasabi—I can seriously put it on anything, sushi or otherwise. For that reason, I whipped up a simple 3-ingredient wasabi mayo that ties together this sushi buddha bowl brilliantly. Paired with all of the other goodness in the bowl like edamame, baked teriyaki tofu, sliced cucumbers, and pickled cabbage, I promise this will be a recipe you will be making again and again.The beauty of this buddha bowl, and all buddha bowls, really, is that it can be tweaked and customized based on your tastes and preferences. You can add your favorite things and take out things you’d rather not have, and dress them to perfection.Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Sushi Buddha Bowls

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• Author: Chris @ Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 2 bowls

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Description

This quick and easy vegan sushi buddha bowl is loaded with teriyaki baked tofu, rice, pickled cabbage, edamame, sliced cucumbers, and topped with a vegan wasabi mayo to bring you a flavor combination that is sure to blow your mind!

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Ingredients

Pickled Cabbage

• 1 cup red cabbage, sliced
• 1/2 cup red onion, sliced
• 1/4 cup apple cider vinegar
• 1/4 tablespoon fresh grated ginger
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Sushi Rice

• 1 cup sushi rice
• 1/2 tablespoon seasoned rice vinegar
• 1/2 tablespoon vegan furikake

Wasabi Mayo Dressing

• 1/4 cup veganaise
• 2 teaspoons wasabi powder
• 3 tablespoons water

Other Ingredients

• 2 nori sheets, quartered
• 6 oz. baked teriyaki tofu, cubed
• 1/2 cup edamame
• 1/2 cup cucumbers, sliced
• 2 teaspoon pickled ginger

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Instructions

1. For the pickled cabbage: In a jar or sealable container mix together all ingredients. Seal jar/container and refrigerate for 15-60 minutes, the longer the better.
2. For the sushi rice: Cook the sushi rice according to package instructions. Once cooked, allow it to sit for 15 minutes and then mix in seasoned rice vinegar and furikake until uniform. Set aside.
3. For the wasabi mayo: In a small bowl mix in all ingredients.
4. To assemble, divide the rice*, pickled cabbage*, and all additional ingredients except wasabi mayo and pickled ginger into two bowls. Top the bowls with wasabi mayo, pickled ginger, and more furikake as desired. Enjoy!

Notes

• You will have leftover rice and pickled cabbage.
• The furikake was not taken into account for the nutritional information.

• Prep Time: 1 hour
• Cook Time: 30 minutes

Want more buddha bowl ideas? Check out Jasmine’s Vegan Mediterranean Buddha Bowl pictured above! Loaded with homemade baked falafel, turmeric tabbouleh, and roasted chickpeas, this bowl is definitely one you won’t forget!

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