Tuesday, 12 July 2016

sushi bowl



I've been in the mood for sushi the past few days but kept putting it off because it's SO messy to roll. Cravings became toooo much so today I got all the ingredients and just fired them together in a bowl, simplez. Bowls are better anyway - this applies to burritos as well, you heard it here first!

This recipe yields two servings.

Ingredients
  • 1 cup of shortgrain brown rice, prepared per pack instructions and seasoned with sushi rice seasoning - you can find directions here
  • 1 avocado, sliced lengthways
  • 2 carrots, spiralized or grated
  • ½ a cucumber, spiralized or sliced
  • 225g block of Clearspot smoked tofu, excess liquid squeezed off, cut into ½ inch slices (widthways)
  • 1 tbsp of sesame oil
  • 1 sheet of toasted nori, cut into thin strips
  • 2 spring onions, chopped
  • Liquid aminos (or soy sauce), wasabi and furikake sesame seed seasoning for serving

Method
Add 1 tbsp of sesame oil to a pan on medium heat. Place tofu into pan and fry until golden - about 10 mins on each side. Once done, remove from pan and set aside to cool down. Start to arrange ingredients into bowl - add rice, avocado, cucumber, carrots and nori. Once tofu has cooled down, slice horizontally to make triangles and place on top of rice. Sprinkle over sliced spring onions and furikake. Serve with liquid aminos and wasabi. ENJOY :) 
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