Vegan Sushi Salad in a Jar

perfect lunch for on the go

Sushi Salad in a glass
Goal muscle_building
Total time 90 mins
Difficulty Easy
Nutritional value (per portion)
kcal 498
Protein 23 g
Fat 20 g
CARBOHYDRATES 53 g
Ingredients …

2 Persons

You will need

100 g sushi rice
1 tsp rice vinegar
1 avocado
50 g arugula (rocket)
60 g seaweed salad (wakame)
60 g carrots
100 g firm tofu

1.
For the marinade:
1 tbsp lemon juice
1 tbsp soy sauce
1 tsp miso paste
3.5 tbsp water, boiling

2.
For the dressing:
25 ml soy sauce
2 tbsp lime juice
1 tsp agave nectar
0.5 chili
0.5 clove garlic
10 g fresh coriander (cilantro)
optional toppings chili, coriander, roasted peanuts, sesame seeds

Vegan Sushi Salad in a Jar

perfect lunch for on the go

By: Anne-Sophie Hoffman
Sushi bowls already have a special place in our hearts. But to make sure we can take them along with us, we’ve got a way to bring your sushi bowl along with you. We’ve turned it into a salad. Just pop the lid open and you’re free to enjoy your favorite meal at the office, in school, or on the train. Do follow health precautions, though!

Preparation

  • Preheat the oven to 180° C.
  • Ingredients:
    100 g firm tofu
    Press the extra water out of the tofu, then cut into cubes.
  • Ingredients:
    1 tbsp Peanut Butter, 1 tbsp lemon juice, 1 tbsp soy sauce, 1 tsp miso paste, 3.5 tbsp
    Mix all the ingredients for the marinade in a small bowl.
  • Cover the tofu with the marinade. Lay a sheet of parchment paper on a baking tray. Spread the tofu over the parchment paper. Bake in the preheated oven at 180°C for 30-35 minutes.
  • Ingredients:
    100 g sushi rice
    Meanwhile, cook the sushi rice according to the instructions on the package. When it's finished, set aside to cool.
  • Ingredients:
    0.5  chili, 0.5 clove garlic, 10 g coriander
    Now, make the chili-lime dressing. Dice the chili, garlic, and coriander.
  • Ingredients:
    25 ml soy sauce, 2 tbsp lime juice, 1 tsp agave nectar
    Mix all the ingredients for the dressing together in a small bowl. Set aside.
  • Ingredients:
    60 g carrots, 1  avocado, 60 g edamame
    Peel the carrots and cut into thin matchsticks. Cut the avocado into bite-sized pieces. Boil a pot of water and defrost the edamame in the water for 3-4 minutes.
  • Ingredients:
    1 tsp rice vinegar, 50 g arugula (rocket), 60 g wakame seaweed
    When the tofu is done baking, put together the sushi bowl. First, put the rice and rice vinegar into the glass. Stir well. Top with all the vegetables and the tofu. Drizzle the chili-lime dressing on top.
  • Garnish with fresh coriander, roasted peanuts, chili, and sesame seeds to taste.
    Sushi Salat im Glas
  • Enjoy!
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