Japanese Vegetarian Sushi Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Tofu · vegetarian, vegan, dairy-free
358 cal
12g protein
55g carbs
10g fat
per serving · estimated
Ingredients
- 1 cup Cooked Sushi Rice
- 2 sheets Nori Sheets
- 1 large Cucumber
- 1 large Avocado
- 1 medium Carrots
- 100 g Tofu (firm)
- 1/4 cup Soy Sauce
- 1 tbsp Sesame Seeds
- to taste Pickled Ginger
Method (tap to check — screen stays awake)
- Cook the sushi rice according to package instructions and let it cool slightly.
- Slice the tofu into small cubes and pan-fry until golden brown, about 5-7 minutes.
- Julienne the cucumber and carrots into thin strips.
- Slice the avocado thinly and set aside.
- 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.
- Arrange tofu, cucumber, carrots, and avocado on the rice sheet. Roll tightly to form a sushi roll, then cut into bite-sized pieces.
- 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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