Summer Goddess GF Vegan Sushi Bowl With Spicy Mayo Dressing

July 7, 2020
A few weeks ago I decided that I want to learn how to make sushi. I even bought myself a kit and a nice book to guide me, but it's just impossible for me to roll them up properly. And honestly my sushi more closely resembles the Korean kimbap, which is filled with every kind of good you can imagine. I also load up my sushi with a lot of delicious ingredients. Maybe that's why I can't roll them up properly, because they are overloaded?

This is how I came to the idea of rather making a sushi bowl, so I spare the whole procedure of rolling. I thought I would bring you a deconstructed summer sushi bowl that contains some of my favorite refreshing ingredients for sushi. Mango is the true star in this dish (in my opinion). The flavors and textures of the ingredients of this dish mesh very well together, despite my worries of how the sweet, salty, sour and spicy will all come together.
sushi bowl with spicy mayo

Summer Goddess GF Vegan Sushi Bowl With Spicy Mayo Dressing

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 cup rice (white, sushi, jasmine, basmati, brown all work well here)
  • 2 cup veggie broth
  • 1 fresh mango, cubed
  • 1 small cucumber, sliced thin
  • 1/2 cup kimchi
  • 1 avocado, sliced or cubed
  • sesame seeds, to taste
  • 2 dried nori sheet
  • 1/2 cup vegan mayo
  • 1 tbsp sriracha
  • 1 block tofu, cubed
  • 1 tbsp agavé, maple or rice syrup
  • 1 tbsp GF soy sauce
  • 1/4 cup pickled radish
        graphic for recipe card


To cook the rice: Add rice to a pot and pour over double as much veggie broth and bring it to a boil. Once the broth is boiling give it a stir, then turn off the heat and cover the pot. Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.

To toast the nori: In a large pan, over medium-low heat, warm the sheets of nori until they become crispy, flipping halfway, about 5 minutes. Remove from heat and tear it into pieces. Crumble each piece into very small flakes/strips in your hands over the rice and drop it into the pot. Stir the nori into the rice and set the rice aside.

To prepare the spicy mayo sauce: whisk together the mayonnaise and sriracha in a small bowl until well blended. If you find it too thick, add 1 tsp of lemon juice or water.

To prepare the tofu:

Mix together the syrup of your choice with soy sauce. You can use the same pan that you used for the nori. Simply toss the tofu cubes in the hot pan, pour the sauce over it and mix well, until each side of the tofu cubes are covered. Fry it for a few minutes, depending how soft or crispy you like them.

To prepare the vegetables: Simply slice up all the veggies and mango as you like. I choose to slice them thin this time but you can cut them into cubes as well.

Once everything is done, divide the nori rice in two bowls, assemble veggies, mango and tofu as you like, drizzle spicey mayo over each bowl and season with sesame seed.

Related: Vegan Ceviche with Avocado & Fresh Veggies

Vegan Grilled Tofu & Melon Saslik

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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