seasoned sushi rice topped w/ crispy sriracha tofu, garlic sauteed vegetables, avocado and, the most crucial ingredient, Japanese pink pickled ginger!
serves two
Seasoned Sushi Rice
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2C cooked rice
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2T rice wine vinegar
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2t sugar
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salt to taste
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Pop all the ingredients + 1/4C water into a small pot
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Place on a medium heat and once it gets warm, continuously stir to create a 'sticky' texture whilst seasoning the rice (if you're using short grain/ sushi rice no need to stir as it will already be starchy)
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Serve 1C seasoned warm rice as base to these sushi bowls or prepare as you would for sashimi or sushi!
Crispy Srircha Tofu
Crispy Tofu
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300g extra firm tofu
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1.5T cornflour
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2t soy sauce
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2t oil
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pinch salt
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pinch white pepper
Srircha Glaze
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1.5T vegan mayonaise
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1T srircha
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1t sugar
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Dry tofu and slice block into 4 thin slices (think Sliced American Cheese) and lightly coat in soy sauce and oil
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Combine cornflour, salt, white pepper in a bowl
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Coat tofu in the flour mixture and cook in an air fryer for 6 minutes on 250°C or bake in a preheated oven for 10 minutes on 200°C
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In a pan place all Srircha Glaze ingredients and bring up to a medium heat
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Once tofu is crispy slice up and toss in with the Srircha glaze to use as a topping for these scrumptious bowls or even as burger/wrap/pitta filling!
Garlic Sauteed Vegetables
You can literally use any vegetable you want/ are in season! My favourites are broccoli, carrots, cabbage, mushroom, cauliflower, capsicum, bokchoy, lotus, white onion, corn, spring onion - I could go on (I love vegetables)
NOTE: vegetables that need to be cooked to consume like potatoes, kumra, eggplant etc. these can be used but ensure they're cooked prior to adding into the mix and throw in during step 3.
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1T oil
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2 large (or 3-4 small) garlic cloves finely grated
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1T soy sauce
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salt to taste
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+green chilli if you're keen on spice!
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Get a large pan, place it on high heat and wait for it to get HOT - chop and prepare all your vegetables whilst you wait
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Once the pan is searing hot, coat with oil and layer in all the vegetables + sprinkle salt to draw out the natural liquid, it is super important that once you place the veg down you do not touch/stir for the first 3-5 minutes - you can flip over one piece to check if it's charred and only then toss
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NOTE: you need to work quickly here to ensure the vegetables don't cook too much and maintain a nice crisp in the final product
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Throw in soy sauce, salt, grated garlic, and green chilli and quickly toss to combine (I sometimes add vegan Oyster sauce + fresh ginger too)
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Serve as topping to this sushi bowl OR as fantastic side to any meal.
Let's put everything together!
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1 avocado
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Japanese pink pickled ginger
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sesame seeds
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spring onion
Place 1C seasoned sushi rice at the bottom of a bowl and top with the crispy Sriracha tofu and garlic sauteed vegetables. Half the avocado, slice within the shell and scoop halves and place on top your bowl along with as much Japanese pink pickled ginger as your heart desires!
Sprinkle everything with sesame seeds and sliced spring onion for aesthetics and serve this beauty with nori seaweed sheets to devour. I found the combination of these ingredients really satisfied my sushi craving and I hope it serves you too!
