Ingredients
Scale
- 1 ½ cups (300g) Japanese short-grain rice (sushi rice)
- 2 cups (475ml) water
- ¼ cup (60ml) rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 (14-16 ounce / 400-450g) block extra-firm or super-firm tofu, pressed and cubed (or 8oz [225g] tempeh, cut into cubes or strips and steamed for 10 minutes)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon neutral cooking oil (like avocado or canola oil, for frying)
- ¾ cup (45g) panko breadcrumbs
- 1 tablespoon neutral cooking oil or a good spray of cooking oil
- Pinch of salt
- ½ cup (120g) mayonnaise
- 1-3 tablespoons sriracha
- 1 teaspoon soy sauce or tamari
- ½ teaspoon sesame oil
- 1 teaspoon lime juice or rice vinegar (optional)
- 1 large ripe avocado, pitted, peeled, and sliced or diced
- 1 medium cucumber, julienned or thinly sliced
- 2 medium carrots, julienned or shredded
- 4-6 sheets of nori, cut into thin strips or crumbled
- 1 cup (150g) shelled edamame, cooked
- Optional Garnishes: Toasted sesame seeds, pickled ginger, thinly sliced scallions, unagi sauce
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
- Combine the rice and water in a rice cooker or pot, bringing it to a boil before reducing to a simmer. Cook until the rice is tender and the water is absorbed, about 15 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then stir into the cooked rice. Set aside to cool slightly.
- Press and cube the tofu, then marinate in soy sauce, rice vinegar, and sesame oil for about 10 minutes.
- Coat the tofu in cornstarch and fry it in a pan with neutral cooking oil until golden brown and crispy. Drain on paper towels.
- Mix panko breadcrumbs with a drizzle of oil and a pinch of salt. Bake or fry until golden and crunchy.
- Assemble your bowl: spoon rice into a bowl, top with crispy tofu or tempeh, slices of avocado, cucumber, carrots, and edamame.
- Sprinkle with nori strips and crunchy panko. Drizzle with spicy mayo made from mayonnaise, sriracha, soy sauce, sesame oil, and lime juice.
Notes
Feel free to adjust the toppings based on what you have at home; this dish is all about customization!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Vegan
- Diet: Vegetarian, Vegan, Gluten-Free