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Salmon Tofu Rice Bowl

Tofu 'Salmon' Rice Bowl

  • Total Time: 20 minutes
  • Yield: 2 1x


Vegan version of the famous Emily Mariko salmon rice bowl using tofu. It is easy to make and assemble, making it a quick and yummy lunch.


Units Scale

Salmon 'Tofu'

  • 400 g firm or extra firm tofu
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar (or sweetener of choice)
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 cup vegetable stock
  • 1 nori sheet

Other ingredients

  • 2 servings cooked rice (jasmine or sushi rice works here)
  • 1 ripe avocado
  • 1 cucumber
  • kimchi
  • 1-2 nori sheet
  • 2 tbsp sriracha
  • 2 tbsp vegan mayonnaise
  • sesame seeds


Make the tofu 'salmon'

  1. Cut the tofu block into quarter. Score the tofu using two chopsticks so that the marinade is absored better.
  2. Season the tofu with the marinade ingredients. Chill in the fridge for 30 minutes.
  3. Fry the tofu pieces with some oil, let them sit and get browned before flipping.
  4. When both sides are golden, pour in the remaining marinade and use a spoon to pour the marinade on the tofu.
  5. When most of the sauce is evaporated, remove the tofu from the heat.

Assemble the Rice Bowl

  1. Add the tofu to the plate. Mash finely with a fork, then put in the cooked rice.
  2. Mix the rice and tofu together, then drizzle on top sriracha and mayo. Mix well.
  3. Top with the avocado, cucumber, kimchi, sesame seeds and nori sheet. Enjoy by putting the ingredients on the nori like a sushi!


You can use leftover rice for this by microwaving with an ice cube and baking paper on top for 1 minute. If you cook new rice, this step is not needed.

All the toppings are customizable, feel free to swap them with ingredients you have already had in the fridge.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Fusion, Japanese

Keywords: comfort food, easy to make, tofu, vegan

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