Easy recipes that will make your Sushi/Buddha bowl shine! 🤩

Our new favorite meal at home is a vegan buddha or sushi bowl with easy-to-make simmered shiitake mushrooms, quick pickled radishes, and roasted tofu. Sharing these super easy recipes with you for yummy dinners.

 Easy, yummy, and vegan Sushi/Buddha bowls 

Our girls just love sushi and Buddha bowls. Here are three quick toppings that you can prepare to make the bowls special - then just add whatever veggies you have at home. It's nice to offer a  mix of crunchy and soft veggies. We served our bowls with sliced avocado, carrots, cucumbers, crunchy kale, green onion, and vegan caviar. 


These ingredients are all great if you want to make vegan sushi rolls as well. The bowls just make for a quicker and easier meal. You can prepare the shiitake mushrooms and pickled radishes in advance. We do prefer to get the tofu hot out of the oven.  This evening we made buddah bowls for the adults with leftover brown rice, and we cooked new sushi rice for the girls and grandpa!

Quick pickled radishes

Ingredients

  • About 3 bunches thinly sliced radishes (we used regular red radishes and Daikon Radishes)

  • 1 cup rice vinegar (or white vinegar)

  • 1 cup water

  • 2 tablespoons agave syrup (or sweetener of your choice like coconut sugar)

  • 1 tablespoons sea salt

  • ½ teaspoon fresh ground black pepper (or a mix of peppercorn)

  • ½ teaspoon mustard seeds

Instructions
Heat the vinegar, water, agave syrup/sugar, and salt in a medium saucepan over medium heat. Stir until the sweetener and salt dissolve, about 1 minute. Pour the brine over the radishes, then add the mustard seeds and pepper. Taste and adjust with more sweetener, vinegar, salt, or pepper to your liking. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, but can marinate for longer in your refrigerator. 

Simmered Shiitake Mushrooms (or other dried wild mushrooms)

Ingredients

  • A handful dried shiitake mushrooms (or other dried wild mushrooms) - about 10-15 depending on size

  • 1 cup rice vinegar (or white vinegar)

  • 1 cup water

  • 1 tablespoons mirin

  • 2 tablespoons coconut sugar or agave syrup

  • 2 tablespoons tamari 

Instructions
1. Soak the dried mushrooms in hot water. Place a small plate over them to press them down into the water. Let soak until soft (at least 20 min, but preferably about an hour). 
2. Take out the soaked mushrooms (keep the water!) and slice them.
3. Put sliced mushrooms, mushroom water, mirin, coconut sugar, and tamari in a small pot. Bring to a boil and simmer while stirring until the liquid is gone. 
 

Roasted Tofu

Ingredients

  • 200 g firm tofu (this was about right for four people, but would make double or more for more people)

  • 1-2 tsp potato starch (or corn starch)

  • 1 tablespoon sriracha 

  • 1 tablespoon tamari

  • 1 teaspoon maple syrup (or agave syrup or honey)

  • Some oil (optional)

Instructions
1. Press the tofu in a tofu press (or between two plates with some paper towels)
2. Cut tofu into cubes. Add the potato starch and stir to ensure the tofu is evenly coated. 
3. Add the sriracha, tamari, and maple syrup. Mix and let marinate for at least 15 min. 
4. Bake the tofu: you can bake the tofu without oil. We enjoy putting a thin layer of oil on the baking sheet to get a nice texture. Evenly spread the tofu on the baking sheet. Bake at 375 for 20-25 min stirring halfway. 
 

Katarina SchareComment