Description
These vegetarian sushi bowls are packed with all your favorite sushi flavors in one tasty bowl, no rolling required!
Ingredients
Scale
For the sushi rice:
- 1 cup sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the tofu:
- 1 14oz block extra firm tofu, cut into 1” cubes
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil
For the sauce:
- 2 tablespoons mayonnaise or veganaise
- 1 tablespoons sriracha
For the toppings:
- 1 medium English cucumber, thinly sliced
- 1 large carrot, shredded
- 1 large avocado, quartered (or 2 small avocadoes, halved)
- 1 sheet of nori (seaweed), cut into thin strips
- Sesame seeds for garnish
Instructions
Prepare the rice:
- Rinse the rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and the water is absorbed.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently stir in the vinegar mixture.
Prepare the tofu:
- Once the tofu has been pressed to remove the water and cut into 1″ cubes, gently toss the tofu in soy sauce.
- Sprinkle with cornstarch and stir until evenly coated.
- Add the oil to a large non-stick skillet. Heat over medium-high heat for 30 seconds.
- Add the tofu and cook for 3 minutes until golden brown on the bottom. Flip and continue to cook for 2-3 minutes until evenly brown on both sides.
- Transfer to a paper towel to allow the tofu to drain.
Assemble the bowls:
- Divide the sushi rice into four bowls.
- Top the rice with tofu, avocado, cucumbers, and carrots.
- In a small bowl, whisk together the mayonnaise and sriracha.
- Drizzle the sauce over the sushi bowls.
- Garnish with sesame seeds and nori strips if desired.