Sushi Buddha Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant grain bowl layered with sushi rice, teriyaki baked tofu, pickled cabbage, edamame, crisp cucumber, and nori strips, topped with zesty wasabi mayo. The combination of textures and flavors echoes sushi in bowl form. A quick, satisfying vegan lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup red cabbage, sliced
- 1/2 cup red onion, sliced
- 1/4 cup apple cider vinegar
- 1/4 tablespoon fresh grated ginger
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup sushi rice
- 1/2 tablespoon seasoned rice vinegar
- 1/2 tablespoon vegan furikake
- 1/4 cup veganaise
- 2 teaspoons wasabi powder
- 3 tablespoons water
- 2 nori sheets, quartered
- 6 oz. baked teriyaki tofu, cubed
- 1/2 cup edamame
- 1/2 cup cucumbers, sliced
- 2 teaspoon pickled ginger
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 1144mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 439mg
- Calcium
- 195mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.