Sushi Bowl
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(11)
Ingredients
4 servings
- 3 cups cooked brown or white rice
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
- 1 recipe Baked Tofu
- 2 avocados, sliced
- 2 ripe mangoes, diced
- 2 Persian cucumbers, thinly sliced
- 2 scallions, thinly sliced
- Pickled ginger
- Pickled radishes, optional
- Thinly sliced nori or seaweed snacks, for garnish
- Sesame seeds, for garnish
- Microgreens, for garnish
- Spicy Mayo, for serving
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Preparation
Step 1
While the rice is still warm, toss it with the rice vinegar, cane sugar, and salt.
Step 2
Divide among 4 bowls and top with the baked tofu, avocado, mango, cucumbers, scallions, pickled ginger, and pickled radishes, if using.
Step 3
Garnish with nori, sesame seeds, and microgreens and serve with spicy mayo.
Step 4
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Chef's notes
This recipe is flexible; you can use different types of rice or adjust toppings based on preference.
Prep components ahead of time for a quick meal during the week.
For a vegan sushi bowl, make the spicy mayo with vegan mayonnaise.
Swap the sauce for tamari or soy sauce if preferred, or try a tangy tamari dressing.
