Whilst I do like making my own sushi, it sure is easier to make it in a bowl! This maple soy tofu sushi bowl is perfect for work lunches. You can prep it all in advance then treat yourself to a delicious lunch with all your favourite sushi ingredients!
Ingredients List
For the sushi rice
- 2 cups sushi rice
- 3 cups water
- 3tbs rice wine vinegar
- 1tbs agave syrup
- 2tsp soy sauce
- Pinch of salt
- 1 nori sheet
For the maple soy tofu
- 500g firm tofu
- 4tbs soy sauce
- 2tbs rice wine vinegar
- 2tbs maple syrup
- 2tsp sesame oil
- Sriracha to taste
For the Sushi Bowls
- Mix of vegetables such as carrot, cucumber, edamame, mushroom, capsicum
- Avocado
- Pickled ginger
- Nori sheets
- Sesame seeds
Steps
For the sushi rice
- Rinse the rice then combine with the 3 cups of water
- Cook the rice using your favourite method (I use my rice cooker)
- Whisk together the vinegar, soy sauce, agave and salt then pour over the cooked rice, tossing to combine
- Dry toast the nori sheet for 5 minutes, turning once, until crisp and easy to crumble
- Crumble over the rice and toss to combine
For the maple soy tofu
- Preheat the oven to 180 C and press the tofu to remove as much liquid as possible
- Whisk together the dressing ingredients and marinate the tofu for 10 minutes
- Bake the tofu for 30-40 minutes, turning once and pouring on extra marinade as you turn.
- Pour over any remaining marinade after cooking and leave to cool
For the maple soy tofu sushi bowls
- Spoon the sushi rice in to your bowl and add the tofu
- Top with your favourite sliced (and if need be, cooked) vegetables
- Add cubed avocado and top with pickled ginger, extra crumbled nori sheets and sprinkle with sesame seeds
Ok, so I know that looks like a lot of steps to make yourself a maple soy tofu sushi bowl, but it’s not as bad as it looks, I promise! Each section is super simple, and you can prep all your veggies while the tofu and rice are cooking. Speaking of veggies, sushi bowls are the perfect way to combine all your favourite Japanese style vegetables, especially those that don’t usually work in rolled sushi. That’s why I love adding edamame to my sushi bowls, they may not roll well but they sure are delicious!
Aim for a combination of textures where possible, which is why I definitely recommend both avocado and pickled ginger should be in the mix. Plus, they are both delicious! You can of course top all of this with some kewpie mayo if you want, it’s also delicious, just not quite as healthy!
Who wants a maple soy tofu sushi bowl for lunch?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!