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Roxane's 20 Minute Vegan Sushi Bowls

Here's a quick and easy weeknight dinner that feels a little bit special. To healthy it up a little extra without slowing it down, substitute quinoa for the sushi rice and cook according to package directions.

Ingredients

  • 2 cups sushi rice
  • 1/4 cup seasoned rice vinegar
  • 1 package extra-firm tofu
  • 1/4 cup cornstarch
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 2 cups shelled edamame
  • 2 ripe avocados, sliced
  • 1 Persian cucumber, diced
  • 1/2 cup pomegranate seeds
  • A few sheets toasted nori, torn into pieces
  • Gomasio
  • 1 recipe Sushi Bowl Dressing, below

Instructions

  • Rinse the rice under running water until some of the milkiness of the runoff subsides. Place rice in a medium pot along with 2 1/2 cups cold water. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes, until water is absorbed. Remove from heat and let rest for a few minutes, then stir in seasoned rice vinegar.
  • Meanwhile, dry the tofu with paper towels and cut into 1/2-inch cubes. Place in a bowl or large resealable plastic bag. Sprinkle with cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat well. In a large nonstick frying pan, warm the vegetable oil over medium-high heat. Add tofu and cook until golden on one side, then flip and continue to cook until golden and crispy on most sides. This will take about 10 minutes total. Drain on paper towels.
  • Place the edamame, avocado, cucumber, pomegranate seeds and nori into small serving bowls on the table along with gomasio and dressing.
  • To serve, give each person a bowl with some rice in it and let them arrange the rest of the ingredients on top as they like. Alternatively, you can pre-make each bowl if, let's say, you don't trust your kids to choose vegetables. :)
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    Recipe Notes

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