Tofu Salmon Rice Bowl with Sweet Chili Sauce and Homemade Vegan Mayo

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.