Vegan Sushi Bowls
Course: Dinner, LunchCuisine: JapaneseDifficulty: IntermediateServings
3
servingsPrep time
45
minutesCooking time
15
minutesIngredients
3 cups of Cooked Rice
1 1/2 sheets of Nori (Sushi Seaweed)
2 cups of Cooked Edamame
1/2 cup of Carrots (Shredded)
1/2 cup of Cucumber (Diced or Thin Strips)
1 block of Extra Firm Tofu in vacuum sealed bag
Sesame Seeds
2 tbsp and some extra Teriyaki Sauce
1 tbsp and some extra Sriracha
1 tbsp of White Wine or Rice Vinegar
1 tbsp and some extra Soy Sauce
Sushi Ginger to taste
Directions
- Drain and Press Tofu for at least 30 minutes.
- Mix 1 tbsp of vinegar, 1 tbsp of soy sauce, 1 tbsp of Teriyaki sauce, and Sriracha to your preference (we use a tbsp to make it easy)
- Cube Tofu into squares
- Pour sauce over tofu and allow to marinate (over night is best but not 100% necessary you just want to toss the tofu every few minutes and marinate until mixture is absorbed)
- Air Fry on 400 for 10 minutes
- Pour tofu into bowl and pour 1 tbsp of teriyaki sauce on top to coat
- Air Fry again for 5-10 minutes at 400 until desired crispness
- Put 1 Cup of rice per bowl
- Cut 1/2 – 1 sheet of nori into small strips per bowl
- Add all ingredients into each bowl. Top each bowl with Sushi ginger, sesame seeds, a drizzle of teriyaki, sriracha, soy sauce to taste.
