By Aaron Wurm
Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Once the rice is cooked, transfer it to a large bowl. Drizzle 2 tablespoons of rice vinegar and 1 teaspoon of sugar over the rice. Mix gently with a wooden spoon and let it cool to room temperature.
While the rice is cooling, prepare the tofu. Cut the marinated tofu into bite-sized cubes. If you prefer, you can lightly fry them in a non-stick pan over medium heat until they're golden brown, about 5-7 minutes. This step is optional.
Slice the avocado and cucumber thinly. Set aside.
To assemble the sushi bowl, divide the sushi rice into two servings. Top each bowl with avocado slices, cucumber slices, edamame, and tofu cubes. Sprinkle with sesame seeds.
Decorate each bowl with nori strips and add a small serving of pickled ginger on the side.
Serve the sushi bowl with soy sauce on the side, allowing each person to drizzle to their taste.
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This Asian Vegetarian Main Course recipe is ready in 45 minutes and features sushi rice, firm tofu, avocado and other delicious ingredients. Contains 490 calories total.
Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Once the rice is cooked, transfer it to a large bowl. Drizzle 2 tablespoons of rice vinegar and 1 teaspoon of sugar over the rice. Mix gently with a wooden spoon and let it cool to room temperature.
While the rice is cooling, prepare the tofu. Cut the marinated tofu into bite-sized cubes. If you prefer, you can lightly fry them in a non-stick pan over medium heat until they're golden brown, about 5-7 minutes. This step is optional.
Slice the avocado and cucumber thinly. Set aside.
To assemble the sushi bowl, divide the sushi rice into two servings. Top each bowl with avocado slices, cucumber slices, edamame, and tofu cubes. Sprinkle with sesame seeds.
Decorate each bowl with nori strips and add a small serving of pickled ginger on the side.
Serve the sushi bowl with soy sauce on the side, allowing each person to drizzle to their taste.
Calories per Serving: 490
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