This vegan salmon rice bowl is a super quick 10 mins recipe! It makes 1 “Salmon” Rice Bowl, and is tasty, filling, vegan and high in protein!
If you want to make more vegan salmon rice bowls just multiply the measurements per number of servings, making it perfect even for meal prep!
This is a vegan version of a TikTok viral Salmon Rice Bowl, made popular by Emily Mariko. However, instead of salmon, I want to show you how easy it is to make vegan salmon using tofu for the rice bowl! You can also make my vegan fish fillet recipe for your rice bowl instead of vegan salmon!
Recipe for Vegan Salmon Rice Bowl
This vegan salmon rice bowl recipe is easy & super delicious! If you miss salmon or the taste of fish, definitely make my vegan flakey salmon; if you don’t like the taste of fish, you can omit it (or just the kelp/seaweed).
This recipe is very quick especially if you already have some leftover rice on hand. You can simply whip up the Vegan Flakey Salmon in about 10 minutes or less and then the rest is a piece of cake.. or rice? 😀
All you need is some cooked rice, soy sauce, avocado, toppings of choice and vegan salmon (which I’ll share how to make in 10 mins). Feel free to add in other vegetables and switch up the sauces to fit your preference!
Once we’ve made our Vegan Flakey Salmon, we can simply put together our bowl by mixing some soy sauce with rice and adding our simple toppings.
Ingredients
- Cooked Rice
- Soy Sauce
- Avocado
- Vegan Salmon flakes
- Optional Toppings: vegan mayo, sriracha, sesame seeds
Vegan Salmon Flakes Recipe: - Tofu (extra-firm)
- Rice Vinegar or Apple Cider Vinegar
- Regular or white miso paste
- garlic powder
- salt
- turmeric
- Better than bouillon vegetable base / Vegetable bouillon cub
- kelp powder (optional but recommended for fishy taste)
- beetroot powder (optional for pink colour)
- nori sheet/seaweed
- water
- oil
This recipe is vegan, dairy-free, nut-free and gluten-free (depending on the soy sauce you use).
How To Make Salmon Rice Bowl (Vegan)
1. Prepare your vegan salmon rice bowl by making your rice and your vegan salmon flakes first. Make your rice accordingly and start making your vegan salmon flakes by grating the extra firm tofu into flakes using a cheese grater (i use the big holes in my grater) and transfer into a mixing bowl.
2. Next, mix together rice vinegar and miso paste until smooth in a bowl.
3. Then, add in beetroot powder (optional for pink colour), kelp powder (optional for fishy taste), garlic powder, salt, turmeric and better than bouillon (or around 1/2 cube vegetable bouillon cube, crumbled). Mix well until smooth.
4. Add in water to thin out the mixture (1-2 tbsp of water) and crumble in a nori sheet with your fingers. Mix well and pour the paste into the grated tofu. Mix well to evenly coat.
5. Heat oil on medium-high heat on a non-stick pan and add the pink tofu salmon flakes. Cook for 3-5 minutes, stirring frequently until cooked to your desire. Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.
6. Next, create your vegan salmon rice bowl by placing 1 cup of cooked rice into a bowl.
7. Add soy sauce and mix well. Top with half the vegan salmon flakes (or all of it) into your rice bowl with avocado slices.
8. Drizzle on vegan mayo and sriracha and top everything with sesame seeds. Also, recommend topping it with chopped green onions!
Enjoy your vegan salmon rice bowl with a side of Vegan Kimchi and/or some roasted seaweed.
Vegan Salmon Rice Bowl
Equipment
- Large Pan non-stick
- Cheese grater
- Small bowl
- Large Bowl for mixing
Ingredients
Vegan Salmon Rice Bowl
Vegan Salmon Flakes
- 1/2 block Tofu extra firm, grated (around 200g)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp white miso paste or regular miso paste
- 1 tsp garlic powder
- 1/2 tsp Salt
- 1/4 tsp Turmeric
- 1 tsp Better than bouillon vegetable base or around 1/2 cube vegetable bouillon cube, crumbled
- 1/2 tsp beetroot powder optional – for pink colour
- 1/2 tsp kelp powder optional but recommended for fishy taste
- 1 nori sheet crumbled
- 2 tbsp water
- 1 tbsp oil for frying pan
Instructions
- Prepare your vegan salmon rice bowl by making your rice and your vegan salmon flakes first. Make your rice accordingly and start making your vegan salmon flakes by grating the extra firm tofu into flakes using a cheese grater (i use the big holes in my grater) and transfer into a mixing bowl.
- Next, mix together rice vinegar and miso paste until smooth in a bowl. Then, add in beetroot powder (optional for pink colour), kelp powder (optional for fishy taste), garlic powder, salt, turmeric and better than bouillon (or around 1/2 cube vegetable bouillon cube, crumbled). Mix well until smooth.
- Add in water to thin out the mixture (1-2 tbsp of water) and crumble in a nori sheet with your fingers. Mix well and pour the paste into the grated tofu. Mix well to evenly coat.
- Heat oil on medium-high heat on a non-stick pan and add the pink tofu salmon flakes. Cook for 3-5 minutes, stirring frequently until cooked to your desire. Enjoy right away or store in a tightly sealed container in the fridge for up to 4-5 days.
- Next, create your vegan salmon rice bowl by placing 1 cup of cooked rice into a bowl.
- Add soy sauce and mix well. Top with half the vegan salmon flakes (or all of it) into your rice bowl with avocado slices.
- Drizzle on vegan mayo and sriracha and top everything with sesame seeds. Also, recommend topping it with chopped green onions!
- Enjoy your vegan salmon rice bowl with a side of Vegan Kimchi and/or some roasted seaweed.
Nutrition
NEED MORE RECIPE IDEAS? CHECK THESE OUT:
Most realistic vegan fish I’ve tasted and also the fastest. Will be making this again and again. Thank you!
This was delicious and easy! Can prep most things while the rice is cooking. Will definitely add that to my routine!