LunchDinnerMain Course

Brown Rice Sushi Bowl

Name: Brown Rice Sushi Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 0.75 cup brown rice uncooked; 1.5 cup water; 2 tbsp rice vinegar; 1 tsp sugar; 0.5 tsp salt; 200 g extra firm tofu pressed and cubed; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp cornstarch; 0.5 pcs cucumber julienned; 1 pcs carrot julienned; 1 pcs avocado sliced; 3 g nori cut into strips; 1 tsp sesame seeds for garnish (optional)

This vegan sushi bowl features seasoned brown rice topped with fresh vegetables, creamy avocado, and crispy tofu. It's a deconstructed take on traditional sushi, offering all the flavors and textures in an easy-to-assemble bowl. Perfect for a healthy and satisfying lunch or dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Easy
Per serving: 522 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

rice

0.75 cupbrown rice, uncooked
1.5 cupwater

seasoning

2 tbsprice vinegar
1 tspsugar
0.5 tspsalt

tofu

200 gextra firm tofu, pressed and cubed

tofu marinade

2 tbspsoy sauce
1 tspsesame oil

tofu coating

1 tspcornstarch

toppings

0.5 pcscucumber, julienned
1 pcscarrot, julienned
1 pcsavocado, sliced
3 gnori, cut into strips

garnish

1 tspsesame seeds, for garnish(optional)

Equipment

saucepan · knife · cutting board · whisk · serving bowls · non-stick pan

The method

Step by step

1
Rinse the brown rice thoroughly under cold water.
About 1 min
2
Combine the brown rice and water in a medium saucepan.
About 1 min
3
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until all water is absorbed and rice is tender.
About 25 min
Cook’s note: Do not lift the lid while the rice is cooking.
4
While the rice cooks, prepare the tofu. In a shallow bowl, whisk together the soy sauce and sesame oil.
About 2 min
5
Add the cubed tofu to the marinade and toss gently to coat.
About 1 min
Cook’s note: Allow to marinate for at least 5 minutes if time permits.
6
Sprinkle the cornstarch over the marinated tofu and toss again until evenly coated.
About 1 min
7
Heat a non-stick pan over medium-high heat. Add the tofu and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
About 7 min
Cook’s note: Avoid overcrowding the pan to ensure crispy tofu.
8
Once the rice is cooked, remove it from heat and let it sit, covered, for 5 minutes.
About 5 min
9
In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
About 1 min
10
Fluff the cooked brown rice with a fork and gently fold in the seasoned vinegar mixture.
About 1 min
Cook’s note: Mix carefully to avoid mashing the rice grains.
11
Divide the seasoned brown rice between two serving bowls.
About 1 min
12
Arrange the crispy tofu, julienned cucumber, julienned carrot, sliced avocado, and nori strips on top of the rice in each bowl.
About 3 min
Cook’s note: Arrange the toppings artfully for an appealing presentation.
13
Garnish with sesame seeds, if using, and serve immediately.

Per serving

Nutrition

68%Score

Calories: 521.5kcal
Protein: 17.4g
Carbs: 70.2g
Fat: 21.7g
Fibre: 10g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sushi bowl components separately in airtight containers in the refrigerator.

Reheating

The rice can be gently reheated in the microwave; other components are best enjoyed cold.