Sushi Rice Bowls with Tofu Teriyaki

Dave and I both really enjoy eating vegetarian sushi, so I thought this sushi bowl was a fun twist on a classic. I've never attempted making sushi at home, so this was a nice way to enjoy sushi without diving head first into purchasing a sushi mat from Amazon.

Recipe from Vegetarian Times.

Tofu Teriyaki
-1/4 cup mirin (rice wine), sake, or dry white wine
-2 tablespoons low-sodium soy sauce 
-1 tablespoons sugar
-1 tablespoons rice vinegar
-2 teaspoon grated fresh ginger
-1 teaspoon sesame oil
-1 14- to 16-oz. pkg. extra-firm tofu, drained and cubed
Sushi Rice
-1 1/2 cups short-grain brown rice
-3 tablespoons rice vinegar
-1 tablespoons sugar
-¼ teaspoons salt
-2 sheets toasted nori, cut into short strips (¾ cup), plus more for garnish
-2 medium carrots, cut into matchsticks or coarsely grated (1 cup)
-½ cucumber, cut into matchsticks or coarsely grated (½ cup)
-Small handful of asparagus

For the tofu teriyaki combine the rice wine, soy sauce, sugar, rice vinegar, ginger and sesame oil in a shallow dish. Add tofu, and toss to coat. Marinate 10 to 15 minutes, stirring once or twice.

While the tofu marinates, make the rice. Cook the rice according to package directions (I usually purchase instant rice). Once the rice has been cooked, transfer the rice to bowl, and stir in the vinegar, sugar, and salt. Stir in nori, cover the bowl, and set aside.

Once the rice is done, heat a wok or a large non-stick skillet over medium-high heat. Add tofu with the marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.

To make the sushi bowls, divide the rice among the serving bowls, four to six will do, top with the tofu teriyaki, asparagus, carrots, and cucumber. Top with additional nori for garnish.

The original recipe called for avocado, but sadly the one I purchased wasn't ripe when I made this recipe. I think this would have been awesome with avocado and mango, those are some of the things we really enjoy in the sushi we order from a local restaurant. The tofu had nice flavor and adding the nori to the rice really helped to make this a little more like deconstructed sushi. Overall, I was really happy with how this turned out.


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