I’m in love! This sushi bowl is INCREDIBLY easy to make and super affordable too! It’s made with marinated teriyaki soy curls using homemade teriyaki sauce, which is out of this world good! I made mine twice just to store for the nights I’m feeling lazy. It’s the perfect sauce to add on top of your dishes or marinate your tofu/soy curls/veggies in.
How do you cook soy curls?
Soy curls come dehydrated, so you’re going to have rehydrate them before you use them. Take your soy curls and pour boiling water over it, let them soak for at least 10 minutes. You’ll notice the soy curls starting to expand and plump up. After 10 minutes, drain the soy curls and rinse in cold water.
Before you can cook the soy curls you have to remove all the excess moisture. Take some of the soy curls in your hands and squeeze out all the moisture, then transfer to a clean bowl. Your soy curls are now ready to use and cook.
Where can I find soy curls?
Soy curls are AMAZING, but a bit hard to find locally. My favorite brand is Butler soy curls; I typically buy mine on Amazon (for fastest delivery), but you can also buy them directly from their website.
I will have to say, once you use soy curls you won’t want to use ANY other plant based protein – it’s THAT good!
What else can I make with soy curls?
Soy curls resemble beef in shape and texture, but can also be used as pulled pork/chicken dishes. I love using this in beef takeout dishes or even pulled bbq sandwiches – YUM!!!
Homemade Teriyaki Sauce
Once you make this homemade teriyaki sauce, you’ll never want to buy store bought ever again. It’s SOO easy to make, with simple ingredients, and tastes AMAZING!
Vegan Teriyaki Sushi Bowl
2 cups soy curls (or tofu)
For the teriyaki sauce:
- 1/2 cup water
- 1/2 cup tamari
- 1/3 cup coconut sugar
- 2 cloves minced garlic
- 1 tsp chili paste
- 2 tsp grated ginger
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 1 tbsp water
For the sushi bowl:
- Cooked brown rice
- Chopped scallions
- Peeled carrots
- Sliced cucumbers
- Pickled ginger
- Sesame seeds
Start by prepping your soy curls (if you’re using tofu, then skip this step and just make sure you press your tofu prior to cutting). Soak your soy curls in boiling hot water for 10 minutes, then drain and rinse under cold water, squeeze the soy curls to get rid of any excess moisture. Set aside
Make your teriyaki sauce - in a medium saucepan, add the water, tamari, coconut sugar, garlic, ginger, rice vinegar, and chili paste - mix well and let simmer for 3-4 minutes
Make your cornstarch slurry and slowly add that in to the saucepan - mix until sauce thickens and remove from heat.
Pour MOST of the sauce over the soy curls (reserve some for later) and combine to make sure all the soy curls are covered in the teriyaki sauce.
Marinate for 30 minutes
In a hot skillet, cook the soy curls until they start to brown - about 10 minutes.
Assemble your sushi bowl with your favorite add-ins; I used brown rice, peeled carrots, sliced cucumbers, avocado, pickled ginger, and chopped scallions.
Garnish with sesame seeds and top with leftover teriyaki sauce - enjoy!