Japanese Vegetarian Sushi Bowl

Japanese · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 2 cups Cooked Sushi Rice
• 4 sheets Nori Sheets
• 1 large Cucumber
• 1 large Avocado
• 2 medium Carrots
• 200g Tofu (firm)
• 1/4 cup Soy Sauce
• 2 tbsp Sesame Seeds
• to taste Pickled Ginger

Method

1. Cook the sushi rice according to package instructions and let it cool slightly.
2. Slice the tofu into small cubes and pan-fry until golden brown, about 5-7 minutes.
3. Julienne the cucumber and carrots into thin strips.
4. Slice the avocado thinly and set aside.
5. Lay a sheet of nori on a clean surface and spread a thin layer of rice over it, leaving about an inch at the top edge.
6. Arrange tofu, cucumber, carrots, and avocado on the rice sheet. Roll tightly to form a sushi roll, then cut into bite-sized pieces.
7. Serve the sushi pieces on bowls, drizzle with soy sauce, sprinkle with sesame seeds, and add pickled ginger on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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