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Red Lentil Salmon Rice Bowl 1

Vegan Red Lentil 'Salmon' Rice Bowl

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5 from 3 reviews

  • Author: Veggie Anh
  • Total Time: 20 minutes
  • Yield: 2 1x


Vegan version of the famous Emily Mariko's trend using Red Lentils as Salmon. It's easy to make, flavor-packed and very realistic!


Units Scale
  • 1/2 block of red lentil tofu (~200g)
  • 3 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 nori sheet
  • 1 cup vegetable stock or water

Assemble the Bowl

  • 1 avocado
  • 1/2 a cucumber
  • cooked rice
  • vegan mayonnaise
  • sriracha
  • sesame seeds


Make the Vegan Salmon

  1. Cut the red lentil tofu into thick blocks. Place chopsticks at the bottom and score the tofu diagonally.
  2. In a bowl, combine the marinade ingredients: soy sauce, sugar, vinegar, sesame oil, garlic powder, water. Shred the nori sheet with your hands or scissors and mix well.
  3. Mix the sauce with the red lentil tofu pieces and let marinade for 15-30 minutes.
  4. Fry the tofu pieces with some oil, let them sit for a few minutes until the other side turns golden brown before flipping.
  5. .When both sides are golden, pour in the remaining marinade and use a spoon to pour the marinade on the tofu.When most of the sauce is evaporated, remove the tofu from the heat.

Assemble the Vegan Red Lentil 'Salmon' Rice Bowl

  1. Cut the cucumber and avocado into thin slices.
  2. In a bowl, add rice, followed by the red lentil 'salmon', cucumber, avocado slices. Drizzle the sauces on top and garnish with sesame seeds.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Fusion