Healthy Simple Tofu Sushi Bowls Recipe

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Prep: 10 min
Cook: 12 min
Servings: 4

Ingredients

1 1/2 cups medium grain white rice, (or 500 g cooked rice)
1 tbs salt-reduced soy sauce
1/2 tsp sugar
2 tbs rice wine vinegar
1/2 tbs sesame oil
2 carrots, grated
2 Lebanese cucumbers, sliced
1 avocado, sliced
400 g flavoured tofu, sliced
2 cups frozen, shelled edamame beans, defrosted
4 sheet Nori (seaweed) for sushi, optional
1 tbs mayonnaise, optional
1 tbs chilli sauce, optional

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Method

Boil 3 cups water in the kettle. In a large microwave-proof dish mix rice and boiling water. Cook, uncovered, on HIGH for 12 minutes. If using a microwave sachet or leftover rice, reheat till hot.
While the rice is cooking, prepare the rice seasoning by mixing the soy sauce, sugar, vinegar and sesame oil in a small bowl till sugar is dissolved.
Grate the carrot and slice the cucumber, avocado and tofu. Defrost the edamame under hot running water.
When the rice is done, pour the rice seasoning over it and mix well. Cover and let it rest till ready to serve up.
Serve rice, tofu, vegetables and nori in a bowl and drizzle with mayonnaise, if desired.

Variation:

Choose a vegan mayonnaise to make this recipe vegan.

Comment:

This rice cooking method might need tweaking depending on the shape of your dish and the strength of your microwave. If the rice is not cooked enough, but the rice has absorbed all the water, add a splash more boiling water and cook for another minute. If the rice is not cooked enough, and still quite wet, cook for another minute. Repeat as needed.

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

Nutrition Information


	per serving	per 100g
Energy	2669 kJ	472 kJ
	638 Cal	113 Cal
Protein	31.3 g	5.5 g
Fat, total	23.4 g	4.1 g
— saturated	3 g	0.5 g
Carbohydrate	68.8 g	12.2 g
— sugars	13.3 g	2.4 g
Sodium	635 mg	112 mg
Fibre	15.8 g	0 g