This vegan stir fry recipe is a sponsored collaboration with Mizkan and the Forward Influence Network. However, all thoughts and opinions are my own.
Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it a handful of times for rolling sushi at home. I made some lumpy rolls. Some beautiful rolls, too. But most days making sushi rolls at home often seems to be far too much work to make at home. This is why I will occasionally have vegetarian sushi delivered, though, to do so is to spend way too much money on rice and veggies I regularly prep weekly at home.
So, what’s a city girl living in the boonies to do when she needs her vegetarian sushi fix? She makes sure to keep staples on hand to make sushi bowls at home using two secret ingredients, Mizkan Natural Rice Vinegar and Mizkan Mirin sauce. Yes, sushi bowls. 30-Minute Weeknight Vegan Sushi Bowls, to be exact. Sushi bowls that are simple to make, easy to prep sushi bowls. Including this bowl which will likely be my dinner tonight.
Do you see this veggie gorgeousness!?! SO MUCH yum in a bowl!
As I stated above, you’ll need a few staples to make this sushi bowl happen. Most importantly rice. Many of you may know this, but for those who don’t, sushi actually refers to the rice. So when I say vegan sushi, it’s legit.
Do you know what else is totally legit? This Sushi Bowl! A deconstructed sushi roll made with organic sushi rice, matchstick veggies, including cucumber, carrots, avocado, sliced sweet potatoes paired with pressed, cubed, air-fried tofu, seaweed slices, Japanese seasoning, dehydrated pineapple discs (optional, but add a great crunch and sweetness factor), shelled edamame (for salty yumminess), and organic pickled ginger. Mizkan Natural Rice Vinegar and Mizkan Mirin sauce are the secret ingredients to help you easily create Japanese foods and flavors at home.
I especially love using Mizkan Natural Rice Vinegar because rice vinegar, vinegar made from fermented rice, plays an important role in creating authentic tasting Japanese dishes at home. It’s the #1 Rice Vinegar brand in Japan* which is why it’s a must-have for any vegan pantry at home. *INTAGE SRI. Rice Vinegar Accumulated Sale Revenue 2014 – 2018.
Mizkan Natural Rice Vinegar is versatile enough to use in hot or cold dishes to enhance flavors. Including homemade teriyaki sauce, braised vegetables, poke, miso ramen soup, and stir-fried udon noodles. Along with Mizkan Mirin, will give your Japanese-inspired meals a deep, tangy, rich flavor and add the finishing touch to dipping sauces, broths, marinades, and glazes, too. Including cold noodle dishes and to marinate both the air-fried tofu and matchstick veggies in vegan sushi bowls.
I purchase Mizkan Natural Rice Vinegar, in both the Natural and Seasoned varieties, along with Mizkan Mirin, at my local Walmart Neighborhood Market on the Asian Food Aisle. Go to http://bit.ly/WhereToBuy_Mizkan to find where to buy any of Mizkan vinegars and sauces.
Now to make this vegan sushi bowl, start by preparing your sushi rice. I use organic sushi rice, cooked in a pressure cooker, along with filtered water and pre-made Japanese seasoning to taste, on an 8-minute automatic rice cycle, and allowed to naturally pressure release after cooking.
While your rice is cooking, prepare your tofu. I do this by draining, pressing, cubing a 1-pound pack of extra-firm tofu. Which is lightly seasoning with a sprinkle of Japanese seasoning and Mizkan Mirin. Then air-fried for 8 minutes at 375 degrees.
Next, prep your veggies. Okay, so there’s going to be lots of chopping required, like a lot. But it is worth it for all the yumminess that will ensue. To dress my veggies, I like to add a dash of, you guessed it, Mizkan Natural Rice Vinegar. It gives my veggies an extra bit of flavor without any excess calories, too. With zero fat and no calories, Mizkan Natural Rice Vinegar adds a lot of flavor without any guilt. Perfect for those on healthy living journeys like myself!
To assemble your bowl, put a 1-cup portion of rice in a bowl Top with a full layer of all your veggies around. Garnish with nori sheets, a few dehydrated pineapple chips, pickled ginger, to taste, and a sprinkle of Mizkan Natural Rice Vinegar. So, so simple and delicious.
And that’s it, vegan sushi bowls! They make excellent weeknight dinners and make-ahead lunches, too. An affordable, highly-customizable vegan bowl meal you’re absolutely going to enjoy making this week at home!
Now, friends, I want to ask, will you be trying your hand at making vegan sushi bowls at home? Or if you’re already a vegan sushi bowl pro, what’s your go-to toppings and sauces? Share your thoughts in the comments below!
P.S. Did you make this recipe? Tag @TheLadyPrefers2Save or @Theladyprefersplants and @MizkanFlavors on Instagram and use the hashtags #Theladyprefers2save #MizkanRiceVinegar #MizkanMirinSauce #MizkanFlavors to have your dish featured on my Instagram and Facebook Stories!
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