If you've been following me at all, you know by now that when it comes to cooking, most of the time I'm all about fast and easy. And healthy of course!
This sushi bowl ticks all the boxes.
You may be wondering about calling it a "sushi" bowl when it doesn't have raw fish in it. Well, the word “sushi” does not actually mean “raw fish”, as many people assume. In fact, “sushi” refers to seasoned rice that is topped with something—usually fish (raw or cooked), egg or vegetables. Our sushi bowl is seasoned with a delicious garlic-ginger-soy sauce and a creamy drizzle of spicy-sweet mayo.
My whole family loves this so much we eat it almost weekly. I hope yours enjoys it too!
Marinated Tofu Sushi Bowl
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 package firm tofu
- 1/2 cup soy sauce
- 2 tsp rice vinegar, divided
- 1/2 tsp garlic powder
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp oregano
- dash of cayenne pepper or pepper flakes, to taste
- 1 tbsp toasted sesame oil
- 2 cups white rice, uncooked
- 1/2 tsp salt
- ripe avocados
- 6-inch long piece of cucumber
- 1 cup shredded or matchstick carrots
- 2/3 c mayo
- 1 Tbsp sriracha
- 1 Tbsp honey
- pickled ginger
- Nori (seaweed), cut or torn into small pieces
- sesame seeds
- Cut the tofu into 1/2-inch cubes and press between paper towel or a clean dish towel to soak up as much moisture as possible.
- In a medium bowl combine the soy sauce, 1 tsp rice vinegar, garlic, ginger, cumin, oregano, cayenne pepper.
- Add the tofu and mix to coat all pieces evenly in the sauce. This much can be done ahead of time.
- When you're read to cook the tofu, add the toasted sesame oil to the tofu bowl and mix to coat evenly.
- Transfer tofu to a baking sheet.
- Bake at 400°F for 30 minutes, tossing once halfway, to get it slightly crispy on all sides.
- Wash 2 cups of white rice and place it in a pot with tight fitting lid.
- Add 3 cups of water, 1 tsp rice vinegar, and 1/2 tsp salt to pot and set the stove to high.
- Bring the rice to a boil and then turn the heat down to simmer with the lid on for 20 minutes.
- Slice cucumber.
- Cut avocado in half, remove pit and slice.
- Shred carrots.
- cut or tear nori into small pieces
- Add mayo, sriracha, and honey to a bowl and mix.
- Add approximately 1 Tbsp of water, a little at a time, until the consistency is just thin enough to pour/drizzle
- Divide the rice between each of the 4 individual bowls
- Top with a section for each - carrots, cucumbers, avocado, tofu.
- Drizzle spicy-sweet mayo over everything.
- Top with pickled ginger, nori and sesame seeds.
- Serve immediately.
- You can add any vegetables you like - try edamame, or bell peppers!
- This is also wonderful with a filet salmon instead of tofu. Sear the salmon and then simmer for just a few minutes in the same sauce used above for the tofu marinade.
- Want more greens? Cut back on the amount of rice and put the whole thing on a bed of salad greens!
Thanks for Sharing!