Nori Avocado Tofu Rice Bowl (Easy Vegan Japanese Rice Bowl Recipe)
- Miwa
- Oct 23, 2021
- 3 min read
Updated: Feb 5
🌱 A Japanese Vegan Rice Bowl That Supports Healthy Digestion
In Japanese home cooking, I grew up learning that food should be gentle on the stomach while still feeling satisfying. This vegan rice bowl reflects that way of eating. Warm rice complements the delicious flavors of soft tofu and creamy avocado, plant-based protein, and healthy fats that feel easy to digest. Nori seaweed adds natural umami and minerals, bringing everything together in a way that feels nourishing and kind to the body.
👍 Why This Dish is Good for You
° Quick & easy: ready in under 10 minutes
° Vegan & dairy-free: a plant-based recipe
° Gut-friendly ingredient: avocado contains high fiber which promotes healthy
bacteria for digestion
° No stove needed: ideal for hot days or low-energy cooking
Cooking Overview
Yield: 1 serving
Prep Time: 6 minutes
Cook Time: none
Ingredients
Rice
° 250g cooked Japanese short-grain rice (warm)
Toppings
° 100g firm tofu, drained and cut into bite-size cubes
° ½ ripe avocado, diced
Nori Sauce
° 1 tbsp nori seaweed paste
° 1 tbsp toasted sesame seeds
° 1 tbsp neutral oil (vegetable, perilla, or flaxseed oil)
° 1 tsp wasabi (adjust to taste)
Optional Garnishes
° Chopped green onions
° Fresh herbs (shiso leaves, parsley, or cilantro)
Instructions
Step 1: Prepare the Toppings
Cut the tofu and avocado into similar-sized cubes. Set aside.
Step 2: Make the Nori Sauce
In a bowl, mix the nori paste, sesame seeds, oil, and wasabi until smooth.
Step 3: Combine.
Gently add tofu and avocado to the sauce. Toss carefully to avoid breaking the tofu.
Step 4: Assemble the Bowl
Place warm rice in a serving bowl. Spoon the nori avocado tofu mixture on top. Finish with green onions or fresh herbs if using. Serve immediately.
Miwa’s Tips ( ▶️ Watch more on YouTube! )
Mix just before serving: Tofu releases water over time and can dilute the sauce.
Use warm rice: The contrast between warm rice and cool toppings enhances flavor.
Adjust wasabi: Start small, and add more if you like a kick.
For extra texture: Add sliced cucumber or pickled ginger.
Storage Time
Store the sauce and other ingredients separately in an air-tight container in the fridge. The sauce will last for up to 3 days.
Tableware Pick
This recipe is best paired with Minoyaki Rice Bowl.
🌸 Gentle Note from Miwa
This dish is one of the many ways wherein I encourage my clients to be more proactive with their health. If you need a gentle push—not just with recipes—I share practical advice in my 60-day coaching program to help reshape your relationship with food. It’s not about strict rules, cutting portions, or trying to eat “perfectly.” It's about mindful choices that enable healthy eating habits without stress.
MIWA’s Recommendations
- My e-cookbooks are available with vegan, breakfast, and meal prep versions. I hope this will be helpful and enjoyable in your kitchen.
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2021/ 10/23 MIWA
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