Flaky Tofu “Salmon” and Rice Bowl
This Flaky Tofu “Salmon” and Rice Bowl is sweet and creamy, sour and salty all in one. It’s soft and crunchy too. A real flavour sensation. Get the recipe below.
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Social media’s favourite dish – the origin story
In 2021 when the Covid-19 pandemic was still in full swing, everyone became obsessed with this one salmon and rice bowl that was all over TikTok. It was THE dish to make and this went on for weeks. But as time moves on so do fad foods. It was soon replaced with something else.
Except, I’d been making my own vegan version of the dish which has become such a staple in my house that I want to share it with you. I’ve lost count of how many times I’ve made it since the salmon version first appeared on my For You Page.
It’s not my usual type of recipe (it involves a microwave) but I promise this is one worth making!
How to make a Flaky Tofu “Salmon” and Rice Bowl
The original recipe was meant to be quick and easy, using pre-cooked ingredients that were then re-heated in a microwave. Those pre-cooked ingredients were salmon (which was flaked up) and white rice.
But the trick that made it go viral? An ice cube was placed in the middle of the bowl which was then covered with parchment paper. When the dish was heated in the microwave this ice cub created steam meaning the rice and salmon was made extra fluffy and juicy. Genius right?
The dish was then flavoured with soy sauce, sriracha and Kewpie mayonnaise and toppings like avocado and kimchi added.
Being vegan I couldn’t use salmon, so instead I decided to use tofu. I tried both firm tofu and silken tofu. Although firm tofu could be left to marinade to create a really fishy flavour, I found that silken tofu had a better texture that flaked up more like fish. (Or at least fish as I remembered it).
So, instead, for my Flaky Tofu Salmon and Rice Bowl I focused on adding the fishy flavour to the rice.
Creating a fishy flavour
I mastered the art of adding a fish-like flavour to vegan food when I created my vegan scallop recipes.
Now it’s a combination of ingredients I use all the time to impart a flavour into a range of dishes that would ordinarily use ingredients from the sea. Here’s the secret:
Whisk together
- White miso paste
- Vegetarian fish sauce (alternatively use 1 tbsp tamari and a splash of lemon juice)
- Light soy sauce; and
- Dried seaweed flakes
You can then use this as a marinade or a sauce. In this recipe I use it as a seasoning for the rice.
Steaming the rice and tofu
Once you’ve added the fish flavourings to the rice and stirred well, add in the silken tofu. Be mindful to only flake the tofu a little bit, it will continue to flak and fall apart when you add the sauces after it has been cooked.
As with the original recipe, place an ice cube in the centre of the bowl, cover with parchment paper and microwave on high for 2.5 minutes.
Adding the sauce
Next sriracha and vegan mayo get stirred through the rice and tofu. This will break up the tofu a little more so be gentle! Taste and adjust the seasoning as you wish. I like mine on the spicy side.
Adding toppings to your Flaky Tofu “Salmon” and Rice Bowl
When it comes to adding toppings you can of course follow the original recipe for your toppings. But I prefer to keep things simple with just some quick pickled cucumber and red onions. I then serve with a couple of nori sheets and a sprinkling of sesame seeds and spring onions that have been thinly sliced.
And that’s it, once you’ve added your toppings it’s ready to eat!
The recipe
Flaky Tofu “Salmon” and Rice Bowl
Ingredients
For the quick pickles
- 75 ml distilled white vinegar
- 1 tsp pickling spices
- 0.5 tsp caster sugar
- 1 inch cucumber
- 0.25 small red onion
For the salmon rice bowl
- 150 grams cooked rice
- 150 grams silken tofu
- 1 ice cube
- 1 tsp vegan mayonnaise
- 2 tsp sriracha or to taste
For the additional toppings
- 1 spring onion
- 0.5 tsp sesame seeds
- 3 nori sheets
Instructions
To make the quick pickles
- Gently heat distilled white vinegar in a pan along with the pickling spices and a little sugar.
- In the meantime, thinly slice the cucumber and red onion.
- Pour over the hot vinegar and let sit while you make the rice bowl.
To make the rice bowl
- Stir together the “fish” seasoning and the leftover rice then add to a microwave safe bowl.
- Gently flake the tofu and add on top of the rice.
- Place a small ice cube in the centre of the bowl, cover with parchment paper then microwave on high for 2.5 minutes or until the ricing is piping hot.
- Remove the bowl from microwave and remove any remaining ice.
- Add the sriracha and vegan mayo and stir to combine.
- Top with the quick pickles, thinly sliced spring onion and sesame seeds.
- Lastly add some nori sheets to the edge of the bowl and enjoy!
Nutrition
More vegan “fish” recipes
My guide to meat and fish substitutes
If you want to find out more about substituting fish (and meat) to make recipes vegan then check out my guide to meat and fish substitutes which also includes a range of recipes to choose from.