Tofu Sushi Bowl
There is really only one thing I miss since going vegetarian: sushi. And I must say, this one does really quite hit the spot! By using sushi rice and nori, you get quite close to that taste. And all that without having to actually do the time consuming task of rolling sushi!
Tofu Sushi Bowl
Ingredients
Sushi-ish rice
- 180 gram white rice can be sushi rice to be proper, but I simply use basmati
- 2 tbsp rice vinegar
- 1/2 tsp salt
- 1 tsp sugar
Tofu
- 200 gram tofu pressed
- 3 tbsp ketjap manis
- 1 tbsp corn starch
- 1 tbsp cooking oil
Veggies & filling
- 100 gram frozen edamame
- 1/3 cucumber
- 1/2 mango
- 1 avocado
- 100 gram carrots
- 2 sheets nori
Spicy mayo
- 4 tbsp vegan mayo
- 2 tbsp sriracha
- 1 tbsp sugar syrup
Instructions
- Cut the tofu in small cubes and coat in ketjap. It helps to really get in there with your hands. Let marinate for about 5 minutes.
- Boil the rice for 10 minutes and drain. Mix the vinegar, salt and sugar and then add it to the rice, give a good mix and set aside (covered).
- Cover the tofu in corn starch, this will help make it crispy. Heat the oil in a frying pan on medium heat and add the tofu. Bake it for about 8 minutes and don't flip it too often to let it brown nicely.
- In the meantime, prepare the veggies. Boil the edamame for 5 minutes. Cube the mango (Google this if you're not familiair, there is a handy technique!). Slice and remove the seed list of the cucumber, then cube it. Thinly slice the carrot. Slice the avocado in cubes. Lastly, use scissors to easily chop the nori in small pieces.
- Create the sauce by mixing all the ingredients in a small bowl. You can adapt the proportions to taste and add less sriracha if you prefer less spice.
- Assemble the bowls by starting with the rice, and then adding all the toppings. Top with the spicy mayo and some sesame seeds if you like. Enjoy!