Deconstructed Sushi Bowl Recipe

So I posted this photo of my dinner to my Instagram and it got a TON of love, I knew I needed to add this bad boy to the blog. This recipe comes to you from Jacquelyn Son's e-book: Don't Kale Me. It's filled with all kinds of amazing plant-based recipes from Cashew Cheeze to Apple Pie Energy Balls to Avo Cheezy Pasta.  All things I crave on the regular and am so excited to have an easy recipe to turn to. The best part is at the end of the recipes there is a bunch of pages dedicated to explaining nutritional basics like macros planning, high protein vegan foods, and the nutritional info of every recipe in the book. So shout out to Jacquelyn for making at awesome vegan recipe book and letting me share one of her recipes!


You can get a copy of the ebook at

And now without further ado...

The Deconstructed Sushi Bowl!

1 cup cooked white rice
85g organic extra firm tofu OR 1/2 cup cooked black beans
1 nori sheet
1 cup chopped carrots
1/2 a large cucumber
1/4 of an avocado
1/2 tbsp
Organic low sodium
Tamari sauce
1/2 tbsp rice vinegar
Sesame seeds (for garnish)
Kimchi (optional)
Ginger slices


Rinse and cook rice. After rice is cooked, let it cool down to room temperature. Cut up ginger into slices and soak in rice vinegar overnight. Cut up cucumber, carrots, avocado and nori sheet. Cook tofu or beans in a pan over medium heat. Add water if needed. Place ingredients over cooked rice in a bowl. Serve with tamari sauce