Tofu & Edamame Sushi Bowl
A vibrant and nutritious sushi bowl with tofu, edamame, and fresh vegetables.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 200g firm tofu, cubed
- 1/2 cup shelled edamame
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 avocado, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 sheet nori, shredded
- Pickled ginger (optional)
- Wasabi (optional)
Nutrition Facts
Share this Recipe
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 1.5 cups of water in a rice cooker or pot until tender.
In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice while it’s still warm. Let it cool slightly.
Heat sesame oil in a pan over medium heat. Add tofu cubes and cook until golden brown on all sides. Drizzle with soy sauce and set aside.
Blanch the edamame in boiling water for 2-3 minutes, then drain and rinse under cold water.
Divide the sushi rice between two bowls. Arrange tofu, edamame, cucumber, carrot, and avocado on top of the rice.
Garnish with shredded nori, sesame seeds, pickled ginger, and wasabi if desired. Drizzle with extra soy sauce before serving.
Chef's Tips
- Rice Tip: Use a wooden spoon to mix the rice with the vinegar mixture to prevent it from becoming mushy.
- Tofu Tip: Press the tofu for 15 minutes before cooking to remove excess water for better texture.
- Vegetable Variations: Add radish, bell peppers, or mango for extra color and flavor.
- Spice Level: Adjust the amount of wasabi to your preferred spice level.
- Meal Prep: Prepare the rice and vegetables ahead of time for a quick assembly.
