Sushi Inspired Bowls

One of my favourite foods to eat pre-COVID times was sushi. I miss it so much. I know restaurants in my area are open for business, but the idea of being so close to other people still makes me a little uneasy. Also, I don’t feel comfortable have raw fish delivered to me – I feel it should be eaten fresh.

A little while ago, my boss and I ordered lunch in from this vegan restaurant (support local!) and I got their tempeh sushi bowl. Honestly, it was one of the most delicious things I’ve ever eaten. This recipe is inspired by that bowl, as well as my love for sushi.

This bowl is super easy to put together and requires very minimal effort – the only cooking involved is the tofu, rice and edamame (which only requires a few minutes of boiling).

*Not pictured is the dried nori sheets – oops. Don’t be like me and forget them though – they are in important part in obtaining the “sushi” flavour!

Recipe serves four.

Ingredients: 

For the Rice:

2 cups white rice
3 tbsp rice vinegar
2 tsp soy sauce
3/4 tbsp sugar
1/2 tsp salt

For the Tofu:

1 block firm tofu, drained
1/4 cup soy sauce
2 tbsp honey
1 tbsp sesame oil
2 cloves garlic, pressed
1 tsp ginger powder
3 tbsp rice vinegar

The Rest:

2 cups frozen edamame
2 large carrots, ribboned or grated
2 avocados, sliced
1 small cucumber, sliced into sticks
2 sheets dried nori, torn into pieces
toasted sesame seeds, to taste
1/2 cup of sriracha mayo, divided

Directions: 

  1. Make sure you get as much of the liquid as you can out of the tofu by placing it on a towel or paper towel and putting something heavy on top. Slice tofu into cubes. Mix soy sauce, honey, sesame oil, garlic, ginger and rice vinegar to create your marinade. Gently toss tofu in marinade and let sit for at least 30 minutes (ideally overnight).
  2. Discard remaining marinade (if any). Fry tofu cubes in hot pan until most sides are browned. Alternatively, you can cook in oven at 400°.
  3. Cook edamame per package instructions. Set aside.
  4. Cook rice per package instructions (I just used the same pot I cooked the edamame in). Stir in soy sauce, rice vinegar, sugar and salt.
  5. Divide ingredients equally between four bowls, top with nori, toasted sesame seeds and sriracha mayo.

That’s it guys, it’s actually that easy and quick. I prep these for lunches and while it does use a lot of containers, it’s worth it. I like to eat these bowls with the rice and tofu warm, and the rest of the ingredients cold. I love the contrast between the cold and warm feelings. If you want to prep these I store the rice and tofu in one container, the cucumber, edamame and carrot in another container, the avocado you want to wait and cut fresh as you use it and I also keep the sriracha mayo in a separate container and the nori by itself – I don’t want it to get soggy. Like I said, it creates a bit of dishes but it’s worth it!

I probably have this at least once a month for lunch for the week. I always find it so satisfying!

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