Sushi flavors don’t have to be complicated—this tempeh sushi bowl is proof. With just a handful of fresh ingredients, you get a balanced, satisfying meal. I keep things simple by just sauteing the tempeh and adding veggies, nori, Siracha mayo, and soy sauce.

The beauty of this bowl is in its simplicity. Whether you need a quick lunch or a fuss-free dinner, this bowl delivers sushi-inspired goodness in the easiest way possible—no marinating, no rolling, just fresh, wholesome flavors in every bite.

TEMPEH SUSHI BOWL

Cook Time: 24-25 minutes
Prep Time: 10 minutes
Total Time: 34-35 minutes
Serving Size: 1/4th tempeh and veggies, 1 cup rice, 1/2 avocado
Total Servings: 4

Ingredients:

8 oz block tempeh
2-4 tbsp extra virgin olive oil or a neutral oil
salt to taste
2 cups rice (any kind)
3-4 carrots, grated
1 English cucumber, diced
1 nori sheet
2 avocados, sliced
1 cup vegan mayo
3 tbsp Siracha
3-6 tbsp soy sauce

Directions:

1. Bring water to a boil, turn off the heat, and submerge the tempeh for 10 minutes to remove bitterness.
2. Cook the rice according to package directions to yield 4 cups.
3. Prepare the vegetables (carrots, cucumber, and avocado).
4. After soaking, cut the tempeh into two squares, then into rectangles. Split each piece to make it thinner, then cut into strips.
5. Heat 2 tablespoons of oil in a pan over medium heat. Add the tempeh, season with a pinch of salt, and cook for 4–5 minutes per side. Cook in batches if necessary.
6. Check the rice; turn off the heat if it’s finished cooking.
7. Make the sriracha mayo by mixing mayonnaise with sriracha sauce in a bowl.
8. Cut the nori into four pieces, then cut into strips.
9. Assemble each bowl with 1 cup of rice, 1/4th of the tempeh, carrots, cucumber, and nori, and half an avocado.
10. Drizzle with sriracha mayo and 1–2 tablespoons of soy sauce. Serve immediately.