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Vegan Sushi Bowl

Vegan Sushi Bowl

SUSHI BOWLS

  • 1 cup of cooked rice of choice: brown, black or sushi
  • ½ avocado, sliced
  • 1 carrot, grated finely
  • 1 small cucumber, sliced
  • 1 large beetroot, grated finely
  • 1 turnip, grated finely
  • handful of radishes, sliced
  • pickled ginger, store-bought or homemade
  • 1 small spring onion, sliced thinly
  • sesame seeds, to garnish
  • 200 g firm tofu, pressed*
  • 2 tbsp cornflour / cornstarch

1-2 tbsp peanut oil (or other high smoke point oil), for frying (optional)

 

DRESSING & TOFU GLAZE

  • 4 tbsp tamari (GF) or soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp sesame oil
  • 3-4 tsp Sriracha (or wasabi to taste)

METHOD

  1. Cut up tofu into equal-size pieces and sprinkle lightly with cornflour (if frying).
  2. Heat up oil in a small pan. Fry tofu in hot oil until crispy and lightly coloured on both sides. Blot fried tofu on a piece of paper towel. (2nd OPTION: If you do not want to fry your tofu, you can bake it instead. Do not sprinkle it with cornflour/cornstarch but immerse it in the glaze for 5 minutes instead. Bake it in 180 º C / 360 º F over for about 30-40 minutes and drizzle with more glaze once baked.
  3. Mix all the dressing / glaze ingredients together and submerge fried (or baked) tofu pieces in it for 5-10 minutes. Keep the leftover mixture afterwards as it’ll double up as dressing too.
  4. Divide rice, all the veg and tofu between two bowls. Sprinkle with sesame seeds and finely sliced spring onion. Serve with pickled ginger and the leftover dressing.

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