Isn’t it interesting how the weather affects our taste? This past weekend in Bristol has been exceptionally sunny and warm compared to the cold, grey, and frankly a bit miserable winter that has recently left us. I actually had to go to Primark and buy some sunglasses, something I hadn’t needed for at least 6 months. I’m pretty sure half the town and their grandmas were in Primark buying sunglasses too, judging by the size of the queue I had to stand in for my £2 shades.
For me, warm weather means fresh and light food — dishes that need just a little seasoning to make the ingredients’ natural flavours shine through. I recently saw someone on Instagram make a delicious looking sushi bowl, so I popped the idea into my mental ‘to make’ file for when I had time to gather the ingredients. Today was the perfect day to jump on my bike and hit up the ‘Oriental’ foods shop in town — and from this journey, a sushi bowl was born!
What is a sushi bowl? It’s essentially all of the yumminess of sushi with none of the rolling. Anyway, I always skip all of the rambling bits about a blogger’s life and get straight to the recipe, so let’s do it, shall we?
Vegan Sushi Bowl with Baked Tofu (Serves 2-3)
- 1 cup of sushi rice *
- 1-2 sheets of nori (seaweed)
- 1 block of firm or extra firm tofu, cut into small cubes
- 2 large carrots
- 1/2 of a large cucumber
- 1 avocado
- 2 stems of spring onion, thinly chopped
- 2 tbsp of rice vinegar
- Soy sauce (for dressing)
* If you don’t have sushi rice and don’t want to go out and find it, you could also just make the recipe using whatever rice you have, cooked how you normally would. But for the most ‘sushi-like’ results, I recommend the real deal.
** You can add whatever veggies you happen to have — if you feel like adding some edamame beans, asparagus spears, or sprouts, go for it!
- 1.5 tbsp soy sauce
- 1/2 tsp sriracha sauce
- 1 tsp rice vinegar
- 1 tsp maple syrup
Toppings (optional, but highly reccommended!)
- Sushi ginger (pickled ginger slices)
- Sesame seeds
- Wasabi paste
- If you haven’t already, drain/press your tofu if you’d like! (If you haven’t done this before, check out these simple directions).
- Cook sushi rice according to package directions. Generally, you will rinse it, drain it, and soak it for 30 minutes to begin.
- While the rice is soaking, chop your veggies into matchsticks and prep your tofu! I cut up my avocado right before assembling the bowls so it would stay nice, but a drizzle of lemon helps keep it looking green if you want to prep it in advance.
- Whisk together the ingredients for the tofu glaze with a fork. Cut the tofu into small cubes and lay it in a single layer on a baking sheet. Pour the glaze over top and lightly toss the tofu in it.
- Put the tofu into the oven on Gas Mark 6/200C/400F for around 30 minutes or until it is nicely browned.
- Your rice should be finished soaking! Drain it, then add water (About 1.15:1 water to rice ratio, a bit more water than rice). bring your rice and water to a light boil, then bring it to a gentle simmer and cook it for 12-15 minutes, or until it has absorbed all the water and looks fluffy. It will have a sticky texture. Set aside to cool.
- Use a fork to whisk together 1 tbsp of rice vinegar, 2 tsp of fruit syrup/sweetener, and a pinch of salt. Stir this into the rice.
- Time to assemble the bowls! Cut half of the nori into small strips (scissors are good for this) and stir it into the rice. Or just crumble it in! Then use some to top the bowl. Top the bowls using your veggies, spring onions, and tofu. Top with ginger, wasabi and sesame seeds. Drizzle on soy sauce and sriracha to taste.
Enjoy your healthy, fresh, and no-rolling-required sushi bowl!
#bowlsarethenewrolls #sorry #notsorry #illstopnow