Yellow Tofu Sushi Bowl

Sushi bowls are like the lazy person’s way of making sushi. I make this Yellow Tofu Sushi Bowl for lunch or dinner when I want a healthy yet hearty meal, fast. You’ll make this faster than it’d take to order Uber Eats from a local sushi restaurant.

The secret sauce that makes this sushi bowl is the spicy mayo. It adds a level of satiation and heat that elevates all the other flavors in this bowl. Spicy mayo is quick to make and only takes 3 common ingredients: vegan mayo, sriracha, and soy sauce (or you could use my Homemade Sweet Soy Sauce).

I like adding some healthy and lean protein to my bowl with tofu. My Yellow Tofu is a play on “yellow tail”. Punny, right? The yellow color comes from a bit of turmeric in its marinade. The turmeric is mild in flavor, but bold in color. The tofu plus the added fat from the avocado & mayo will keep you feeling satisfied and full for hours after chowing down on this bowl.

This Yellow Tofu Sushi Bowl would also be a great recipe to incorporate into a meal prep. You can store these pre-assembled bowls in the fridge for up to 5 days. To keep the veggies extra fresh, store them in a separate container and add them to the bowl when it’s ready to eat.

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Yellow Tofu Sushi Bowl

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Yellow Tofu Sushi Bowl makes for a super fast lunch or dinner when you're craving something healthy and hearty.

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Ingredients

Sushi Rice

• 1 1/2 cup sushi rice , rinsed well
• 2 cups water
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon agave nectar

Yellow Tofu

• 1 block of extra firm tofu , drained and pressed
• 2 teaspoons turmeric
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Toppings

• 3 medium sized carrots , cut in ribbons
• 1 cucumber , cut in ribbons
• 1 avocado , sliced
• 5-6 4" sheets of nori , roughly chopped
• 1 teaspoon sesame seeds , white or black
• 1/4 cup cilantro , chopped

Spicy Mayo

• 1/4 cup vegan mayo
• 2 teaspoons sriracha 
• 1 teaspoon sweet soy sauce

Instructions

1. Add the rinsed sushi rice with the water in a medium saucepan. Cover the pan and bring to a boil. Reduce the heat and let simmer on low for 16-18 minutes. The water should be completely absorbed when cooked.
2. While the rice is cooking, prepare the tofu. Cut the drained tofu into 3 inch by 2 inch rounded rectangles.
3. Combine the turmeric, soy sauce and sesame oil together in a small bowl. Rub the mixture on the front and backs of the tofu sheets.
4. Heat a non-stick pan with a splash of sesame oil. Pan fry the tofu sheets until golden brown. About 3-4 minutes on each side.
5. When the rice is tender and cooked remove the pan from the heat and remove the lid. Let the rice 'steam' for a couple minutes.
6. Add the rice vinegar, sesame oil, soy sauce, and agave into the rice and fluff with a fork to combine.
7. Assemble the bowls by spooning the sushi rice into the bottom. Top with the raw veggies, yellow tofu, nori, cilantro, and sesame seeds.
8. Mix the ingredients for the spicy mayo together and drizzle on top of the assembled bowl.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 10gTrans Fat: 0gCarbohydrates: 44gFiber: 1gSugar: 17gProtein: 1g

Nutritional info is an estimate.

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