Sushi Bowls Recipe

Recipe created by Gena Hamshaw

This bowl is a perfect example of how the right combination of simple ingredients can add up to a bold and memorable meal (especially when there's a great sauce involved).

Serves 4

Ingredients

For the sriracha mayonnaise:

1/3 cup vegan mayonnaise

1 Tbsp. rice vinegar

2 Tbsp. sriracha sauce

1 small clove garlic (optional), minced or finely grated

2 tsp. tamari

Red pepper flakes (optional)

For the bowls:

1 cup short-grain brown rice

8 ounces smoked or baked tofu, cubed

2 cucumbers, peeled and chopped or sliced into strips with a julienne peeler

4 carrots, peeled and grated or sliced into thin strips with a julienne peeler

2 cups finely shredded red or green cabbage

1 Hass avocado, pitted, peeled and sliced

4 large sheets toasted nori, cut into thin strips

Optional toppings:

Additional vegetables (steamed or raw)

Pickled ginger

Toasted sesame seeds or gomasio

Gochujang or sriracha sauce

Chopped scallions

Wasabi

Directions

To prepare the mayonnaise, combine all the ingredients in a small bowl and whisk until well blended. Taste and adjust the seasonings if desired. (Stored in an airtight container in the refrigerator, the mayonnaise will keep for 1 week.)

Cook the rice as directed on the package (here are some tips).

To serve, divide the rice among four bowls. Top each with one-quarter of the tofu, cucumbers, carrots, cabbage, avocado and nori, then drizzle with the mayonnaise. Serve right away, with any additional toppings you like.

Published 02/07/2018