bohemianwanderer – If you’re looking for a colorful, nourishing, and deeply flavorful plant-based meal, these spicy tempeh sushi bowls deliver on all fronts. Packed with protein-rich tempeh, vibrant vegetables, and sushi rice dressed in tangy seasoning, this dish combines texture, heat, and freshness in every bite. It takes about 15 minutes to prep and 45 minutes to cook, serving four people with ease.
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Start by preparing 350 grams of sushi rice. Place it in a saucepan with 500ml of cold water. Cover with a lid and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. After that, remove from the heat but keep the lid on. Let it rest for another 10 minutes before adding five tablespoons of sushi seasoning. Mix thoroughly and set aside.
To prepare the cabbage, finely shred 250 grams of red cabbage and place it in a bowl. Add one tablespoon of fresh lime juice and half a teaspoon of fine sea salt. Use your hands to scrunch the cabbage until it softens and begins to release liquid. This process tenderizes the cabbage while enhancing its flavor.
While the cabbage rests, prepare the spicy sauce. In a bowl, whisk together five tablespoons of mayonnaise, one and a half tablespoons of sriracha, half a tablespoon of tomato puree, one tablespoon of agave syrup, and the remaining tablespoon of lime juice. Add an eighth of a teaspoon of salt and mix until smooth and creamy.
Marinate and Cook the Tempeh, Then Assemble the Perfect Sushi Bowl
Now, focus on the star of the dish: the tempeh. In a separate bowl, make the marinade by combining three finely minced garlic cloves, half a tablespoon of chipotle paste, three and a half tablespoons of light soy sauce, one and a half tablespoons of tomato puree, half a tablespoon of lime juice, and two and a half tablespoons of agave syrup. Add a quarter teaspoon of salt and two tablespoons of water. Whisk until well blended.
Cut 400 grams of tempeh into bite-sized, jagged pieces to maximize crispiness during cooking. Heat two tablespoons of rapeseed oil in a large frying pan over medium-high heat. Once hot, add the tempeh and cook for five to seven minutes, tossing regularly, until golden and crisp. Reduce the heat and pour in the marinade. Simmer until the liquid reduces to a sticky glaze that coats the tempeh. Remove from heat.
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To assemble each bowl, place a quarter of the sushi rice on one side. Arrange a portion of the lime-seasoned cabbage beside it. Add a serving of the glazed tempeh and 160 grams of defrosted edamame beans. Drizzle the spicy mayo sauce into the center and sprinkle with black sesame seeds for an extra crunch and nutty flavor.
These sushi bowls strike a satisfying balance between heat, tang, umami, and freshness. They are ideal for weeknight dinners, meal prep, or entertaining guests who enjoy bold plant-based meals. With each component easily prepared ahead of time, this vibrant dish offers both convenience and versatility.
