Perfectly seasoned and slightly charred salmon, or in this plant-based version, tofu salmon, broken apart and mixed into a bowl of steamy rice, topped with sweet chili sauce and creamy homemade mayonnaise, and finally all wrapped in a piece of savory, crispy seaweed.
Funny enough, this trend is nothing new to me. I grew up in a coastal city right on the beach and loved crispy seaweed snacks. And for whatever reason, I started using them to pick up steamed rice, I’d even skip the chopsticks and just use my hands. I loved the feeling when your teeth crunch through the seaweed and sink into a fluffy bed of rice. I guess for the little me it was an easy-to-make, get-it-at-anytime version of sushi.
So when I see the trend went viral I was so excited! And I had to make a vegan version to recreate my childhood fave. I made the fish fillet out of tofu that is FLAKY, tender, savory and pinkish just like salmon! And completed the bowl with sushi rice, avo, kimchi, sriracha and homemade mayo, which is made of silken tofu and a few other simple ingredients.
Servings:
Ingredients
- 1 16 oz block extra firm tofu
- 2 tablespoon rice vinegar
- 3 tablespoon coconut amino
- 2 tablespoon flaxseed oil
- 1 tablespoon white miso paste
- 1/2 cup warm water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon pitaya powder for coloring
- 1 nori sheet shredded
- Canola oil for cooking
- 1 portion homemade silken tofu mayo click for the recipe
- Sriracha sauce or other hot sauce of choice
- 1 avocado
- Kimchi
- Crispy seaweed
Instructions
- Slice the block tofu into two and carve a curve in each of them resembling a salmon fillet shape.
- Score both the top and bottom sides in opposite direction, be careful not to cut it through.
- Mix all the marinade ingredients in an airtight container, marinate the tofu fillets for at least 2 hours or overnight.
- Heat a generous drizzle of oil in a non-stick frying pan over medium-high heat, pan fry the marinated tofu fillets till golden brown on all sides, and the edges slightly charred, about 3-4 minutes per side.
- Break the tofu fillet into a bowl of rice, drizzle on sriracha sauce and homemade mayo, mix well into the rice.
- Use a piece of crispy seaweed to pick up the rice mixture, a few avocado slices, and kimchi, enjoy!
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4 thoughts on “Tofu Salmon Rice Bowl with Sweet Chili Sauce and Homemade Vegan Mayo”
What type of rice do you use? Cause is rice high in carbs?
Rice is high in carbs, yes! Regular white rice was used in this recipe.
what kind of rice do you use?
Regular white rice was used here! You could go with sushi rice if that’s something you prefer.
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