Veganised: Emily Mariko’s ‘Salmon’ Bowl

If you use TikTok, you may have seen that viral Emily Mariko Salmon Rice Bowl recipe that went absolutely viral. It went viral for a reason! It is a delicious combination of foods and it's so quick and easy to make. I knew when I saw it I had to veganised it! Since that day, it is my go-to meal most of the time! 

Vegan Recipe for Emily Mariko’s ‘Salmon’ Bowl

Serves 2, Prep Time 4 minutes

Ingredients for the bowl:

• 2 cups cooked rice (jasmine or sushi rice)
• 400g of pre-seasoned tofu (I used the Japanese Teriyaki by Soyco)
• 1 ripe avocado
• 100g Kimchi (I used the Kimchi by Wildly Good)
• 2 packets of Roasted Seaweed snacks or Nori Sheets
  

Ingredients for the dressing:

• 4 Tbsp Sriracha Mayo
• 1-2 tsp Soy Sauce
• Sesame Seeds 
• Optional: Vegan Fysh Sauce 
  

Recommended Vegan Products for Emily Mariko’s ‘Salmon Bowl’

I swear by this quick and simple lunch or dinner option because it's so nutritious and delicious! It is also so simple and can be quickly put together when you’re in a rush. After trying out many different variations, these are the products that I tend to purchase in store for the Vegan Emily Mariko ‘Salmon Bowl’!

Japanese Teriyaki Tofu by Soyco or Nature’s Kithcen Ginger and Chilli Tofu

Sriracha Mayo by Flying Goose 

Organic Roasted Seaweed Snacks by Gimme

Vegan Kimchi by Wildy Good or Raw Vegan Kimchi by Gaga’s 

Vegan Fysh Sauce by Niulife

How to Make Emily Mariko’s ‘Salmon Bowl’ Vegan

Directions

1. Pre-heat a medium-sized pan over medium heat. 
2. Cut pre-seasoned tofu into bite-sized pieces and add tofu to the pan. Cook until warmed through and nicely brown, about 10 minutes. 
3. For each bowl, add half the tofu and top with one cup warmed rice. Drizzle on soy sauce and sriracha mayonnaise. If using vegan fysh sauce add a few drops. Stir to combine evenly.
4. Top bowls with sliced avocados and sesame seeds.
5. Serve with seaweed snack sheets and kimchi on the side. 
6. Enjoy the yummiest and quickest meal ever!
   

Notes:

• This recipe is super flexible and can be adjusted very easily. For example, I usually like to add some finely chopped cucumber and use more tofu. I also tend to use more seaweed than what I quantified in the recipe. It's all very much up to personal preference!
• You can use leftover rice for this recipe! Place an ice cube on top of the rice and cover the dish with baking paper. Microwave for 1-2 minutes. 

Hope you love this recipe! Let us know what the best products are to use for this recipe and leave your reviews on Buy Vegan!