Ingredients
Scale
- 1 cup cooked sushi rice or brown rice
- 1/2 cup diced firm tofu or tempeh
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 avocado, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- Fresh green onions, chopped
- Pickled ginger (optional)
- Seaweed or nori strips for garnish
Instructions
- Start by cooking your choice of rice—sushi rice or brown rice—according to package instructions. Once cooked, let it cool slightly.
- Drain and dice your tofu or tempeh into bite-sized pieces. In a bowl, mix soy sauce, sesame oil, and rice vinegar. Marinate the tofu or tempeh for at least 10 minutes.
- While the protein marinates, shred carrots, slice cucumbers, and prepare avocado slices. Chop green onions and any additional toppings like pickled ginger and seaweed strips.
- In a serving bowl, layer the cooled rice at the bottom. Add marinated tofu or tempeh on one side. Arrange shredded carrots, cucumber slices, and avocado slices around the protein.
- Garnish with sesame seeds, chopped green onions, seaweed, and ginger.
- Drizzle additional soy sauce or dressing if desired. Serve immediately to enjoy fresh flavors.
Notes
- For best results, prepare all ingredients fresh and assemble just before serving.
- Leftovers can be stored separately in airtight containers for 1-2 days. Reassemble and add extra sauce before eating.
- Customize your bowl with different vegetables, proteins, or sauces according to your preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Marinating, Assembly
- Cuisine: Hawaiian, Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 0mg