Easy vegetarian sushi dishes with marinated tofu, fresh vegetables, rice, seaweed, and quick pickled carrots! All the fresh and delicious flavors of sushi in a convenient and versatile bowl. Only 10 ingredients required!
Preparation time 30 minutes
Cooking time 45 minutes
Total time 1 hour 15 minutes
4 servings (bowls)
Dinner of course, Entree
Gluten Free Kitchen, Japanese Inspired, Vegan
Suitable freezer freezer
Do you stay? 3-4 days
ingredients
rice

    1 cup dry sushi rice (or short-grain white or brown rice with more water)
    1 1/2 cups water
    1 teaspoon rice vinegar

marinated tofu

    1/2 cup tamari (or soy sauce if not gluten-free)
    3 tablespoons toasted sesame oil
    1/4 cup rice vinegar
    1 tablespoon grated ginger (1 inch piece yields ~1 tablespoon or 9 g)
    2 tablespoons maple syrup (optional)
    14 ounce package extra firm tofu, cut into 2 x 1/4 inch strips

Quick Carrot Pickle

    1/2 cup rice vinegar
    1/2 cup water
    1 tablespoon grated ginger (1 inch piece yield ~1 tablespoon)
    2 tablespoons maple syrup (optional)
    1 cup thinly sliced ​​carrots (using a knife or mandolin / 2 large carrots yield ~1 cup)

to apply

    1 cup cucumber, cut into 3-inch matchsticks (1 large cucumber yields ~1 cup)
    1 large avocado, thinly sliced
    1 small package light seaweed flakes or nori sheets, crumbled in a seaweed "spray"
    2 tablespoons toasted sesame seeds (optional)
    1/4 cup finely chopped green onion (optional)
    1 cup microgreens or sprouts (optional)
    Pickled ginger (optional)
    wasabi (optional)

instructions

    Rice: Rinse rice in cold water in a fine mesh strainer until the water is clear. Drain and transfer to a small saucepan. Add water and rice vinegar. Bring to a boil over medium high heat. Reduce heat, cover, and cook until water has evaporated and rice is tender (about 20 minutes). Turn off the heat and let the rice cook with the lid on for 10 minutes.
    Tofu marinade: While the rice is cooking, make the tofu marinade. In a medium bowl, whisk together tamari, sesame oil, rice vinegar, grated ginger, and maple syrup (optional). Set aside 1/4 cup (60 ml) of the marinade to serve with the prepared bowls. Add the tofu to the remaining marinade and mix gently to coat the tofu. Let it soak for at least 20 minutes, mixing occasionally to make sure the tofu is soaked evenly.
    Pickled Carrots: Meanwhile, combine rice vinegar, water, ginger, and maple syrup (optional) in a small saucepan and bring to a simmer over low heat. This will be the brine to quickly mix the carrots. Place the carrots in a medium-sized heatproof bowl or bowl and pour the boiling brine over the carrots. Cover and place in the fridge to cool while you continue.
    TOFU cooking: Heat a large nonstick skillet or seasoned cast iron skillet well over medium to high heat. Once the pan is hot, remove the tofu from the marinade and place it in the hot pan. Cook the tofu for 2-3 minutes on each side, until crispy and golden brown.
    To serve, divide rice among bowls and top with pickled carrots, cucumber, avocado, cooked tofu, and sprinkles of seaweed and the dressing you set aside. Option to garnish with sesame seeds, green onions, baby greens, pickled ginger, and/or wasabi. Best enjoyed at room temperature.
    Store leftovers separately in the refrigerator for 3-4 days. Not suitable for freezer.

Notes
*Nutrition information is an approximation calculated using a single leaf of nori seaweed and no optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 Serving Calories: 396 Carbs: 54.8g Protein: 19.4g Fat: 11.9g Saturated Fat: 1.8g Polyunsaturated Fat: 3.7g Monounsaturated Fat 4.9g Trans Fat: 0g Cholesterol: 0mg Sodium: 2068 Potassium: 601 mg, Fiber: 6.8 g, Sugar: 4 g, Vitamin A: 6633 IU, Vitamin C: 7 mg, Calcium: 354 mg, Iron: 3.7 mg