Baked Teriyaki Tofu Sushi Bowls

Baked Teriyaki Tofu Sushi Bowls

Making vegan sushi may seem daunting, so to take the stress out of it, you can simply make a sushi BOWL! We make these at least once a month because we just LOVE them!
NOTE: If you don't want to make my homemade Oil-Free Teriyaki Marinade or drizzle sauce, I recommend Trader Joe's Island Soyaki Sauce for the baked tofu marinade and Sky Valley Teriyaki Sauce for drizzling on top of the bowl.
Course: Main Course
Cuisine: Asian
Keyword: Sushi Bowl, Teriyaki Tofu
Author: Mrs. Plant


  • 1 block of firm organic tofu pressed and chopped into cubes
  • 1 recipe teriyaki marinade (use search for recipe on this website)
  • carrots shredded
  • 1 medium to large cucumber diced
  • 1 mango chopped
  • 2 green onions chopped
  • 1 jalapeno chopped
  • 1-2 avocados diced
  • 2 cups dry white Jasmine rice or use previously cooked white or brown rice if you have it frozen
  • sheets of organic nori
  • teriyaki sauce thickened version (use search for recipe on this website)
  • Sriracha sauce (optional)


Prepping the Ingredients:

  • Prep veggies the day before or in the morning of the day you plan to have the sushi bowls. Cucumbers and avocados are best cut closer to the mealtime.
  • Press the moisture out of a block of firm, organic tofu. I like Trader Joe's brand best. I use this awesome tofu press that allows me to press out a block of tofu in about 10 minutes. It is essential to press the tofu to release extra moisture so the marinade is not diluted. Then, cut the block into 1/2" cubes and marinate them in my Oil-Free Teriyaki Marinade in a tightly sealed container for at least 30 minutes (or for as long as all day). Bake the cubes in a convection toaster oven using the air-fry feature on 375 degrees for about 20 minutes. You can also bake them in the oven at the same temperature. You just want to make sure they are golden and slightly firm on the outside and not jiggly on the inside.
  • While baking the tofu, make the Jasmine rice in your Instant Pot. Add 2 cups of rinsed and drained Jasmine rice and 3 cups of water. Set the Instant Pot for 4 minutes with NATURAL RELEASE. Then, click cancel after the countdown, and just let the rice sit until you are ready to assemble the bowls.
  • NOTE: You can always warm up some previously cooked and frozen or stored rice instead of making it fresh. I've done it both ways!
    JUST BEFORE you assemble the bowls, chop up some ripe avocados and rip some organic nori sheets into squares. We like to mix up everything in our bowls and place some of the mixture into a nori square, then pop them into our mouth! You can also just crush up a half piece of nori and sprinkle it over the bowl instead.

Assembling the Sushi Bowls:

  • 1 cup cooked Jasmine rice
  • About 10-12 cubes of the Teriyaki Baked Tofu
  • 1/2 cup of shredded carrots
  • 1/2-3/4 cup cucumber cubes
  • 1/4 cup chopped mango
  • 1/2 small cubed avocado
  • some chopped green onions and jalapeno
  • and top with a drizzle of Oil-Free Teriyaki Drizzle Sauce and/or Sriracha sauce


You can always warm up some previously cooked and frozen or stored rice instead of making it fresh. I’ve done it both ways!
Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Leave a Reply