There ain’t a damn thing wrong with sushi. I mean, what’s not to love about fresh, crunchy fillings inside a block of tender rice and flavorful, salty wrap?! Even though sushi is perfect the way it is, my love of eating from a bowl won out and these Deconstructed Tofu Sushi Bowls were the result!
What’s great about sushi is that you can create such a wide variety of tastes and textures from such a simple format. Customizable, interchangeable foods like that make vegan life so much easier. No fish? No problem! Just double up on carrots and I’m happy as a halibut! What’s even better is that sushi places are popping up everywhere, bringing delicious carb and veggie love even closer to home.
True life: I bought a package of nori (seaweed) sheets a few months ago and have yet to use them because I’m completely intimidated to roll my own! I don’t have a sushi mat but I’ve heard you can do without. Has anyone tried it?? I need your best sushi rolling techniques!
Another true life story… I had the hardest time cooking the rice for these bowls. Normally, I find brown rice to be a breeze. 1:2 rice to water, pinch of salt, a good boil, then 35-40 minutes simmering. Done. But for whatever reason, my rice dried out before it was done and I had to rehydrate it and finish cooking. It somehow turned out perfectly fine but needless to say, I won’t judge if you go for a pre-cooked variety.
So we’ve talked about sushi but we haven’t talked about arguably the best part, the sauce! Some folks are soy sauce purists, and that’s totally cool but I wanted to go all out for these bowls. Here are the sauces that I used:
- Spicy mayo: 1/2 cup vegan mayo, 1 Tbs. Sriracha (more depending on your heat preference)
- Sweet soy: Equal parts soy sauce and honey (or agave), and 1+ tsp. freshly grated ginger
Just like sushi, this bowl is yours to customize! Pick your favorite veggies and sushi fillings (I had an avocado I forgot to add… Fail #3!) and go crazy! Leave a comment telling me your all time favorite fillings!!
Sushi is perfect as is, but even more fun when piled into a bowl and drizzled with delicious sauce! A twist on a classic, because that’s how I [sushi] roll.
- 3 cups cooked brown rice (from 1 cup dry)
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup daikon radish, julienned
- 3 green onions, green part sliced
- 6 seaweed snack sheets, sliced into strips
- 1 package tofu, drained and pressed
- ¼ cup low sodium soy sauce (or tamari)
- 1 garlic clove, crushed
- Cilantro, sesame seeds, avocado, and sauces
- Cook rice according to package directions or using the following steps. Rinse rice until the water runs clear. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil then reduce to a simmer and cover. Cook for 35 minutes, then let sit off the het for 10 minutes. Fluff with a fork.
- While prepping the veggies, marinate the tofu in soy sauce and crushed garlic. Slice into strips and toss in marinade again.
- Assemble the bowls with 1 cup rice, a handful of the veggies, and a third of the tofu. Drizzle with sauce, garnish with cilantro, and other desired toppings and enjoy cold.