Sushi Bowls

This recipe comes together in about 20 minutes, so it’s a great midweek dinner, that’s also gluten free.

I’ve been making this recipe for years and it has been given the tick of approval from some of my fussiest meat eater friends!

You could always marinate the tofu yourself, but I usually opt to save time and buy one of the pre marinaded ones from the supermarket for this recipe.

Serves 4

Ingredients

• 1 1/2 cups sushi rice

• 1/2 cup sushi seasoning

• 1 large carrot

• 1 large Lebanese cucumber, seeds removed

• 1 avocado

• 200g shelled edamame, frozen

• 2x 200g packets marinaded teriyaki tofu

• 4 tbsp pickled ginger

• 4 tbsp vegan mayonnaise

• 1 tbsp black sesame seeds

• 1 tbsp wakame seaweed flakes
  

Method

1. Rinse the rice and place in a medium sized saucepan with 2 1/4 cups of water. Bring to the boil, then turn down to low, cover and cook for 15 minutes. Turn off the heat but do not lift the lid! Leave it on for 5 minutes to continue steaming (remember, it is sushi rice so it will be sticky).

2. Cut the carrot and cucumber into matchsticks and slice the avocado.

3. Pour some boiling water over the frozen edamame and allow to sit for 5 minutes. Drain and set aside.

4. Once the rice is cooked, place it in a glass or plastic bowl and stir through the sushi seasoning with a wooden spoon; don't use any metal here as it will react with the vinegar in the sushi seasoning and create a metallic flavour. Cover and place in the fridge to cool.

5. Cut the tofu into 4x1cm pieces and cook them over medium high heat in a non stick frypan until golden.

6. Serve by dividing the rice among 4 bowls and topping each one with the carrot, cucumber, avocado, edamame, tofu and pickled ginger. Place 1 tbsp vegan mayonnaise on top of each bowl and sprinkle over the sesame seeds and wakame flakes.