Brown Rice Sushi Bowl
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
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover sushi bowl components separately in airtight containers in the refrigerator.
The rice can be gently reheated in the microwave; other components are best enjoyed cold.
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