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    Home » Recipes » Tofu and Tempeh Recipes

    Warm Sushi Rice Bowls with Tofu Teriyaki

    Published: Apr 24, 2015 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Crisp teriyaki-flavored tofu bites are perched atop nori-flecked sushi rice for an invigorating meal in a bowl. It's a lively combination of cooked and raw ingredients. Recipe originally published in January 2015 Vegetarian Times. Photo courtesy of Vegetarian Times.

    Sushi Rice bowls with tofu teriyaki

    Warm Sushi Rice Bowls with Tofu Teriyaki

    Crisp teriyaki-flavored tofu bites are perched atop nori-flecked sushi rice for an invigorating meal in a bowl.
    5 from 2 votes
    Print Pin Rate Email
    Course: Asian rice bowl - main dish
    Cuisine: Asian-Style Vegan
    Diet: Vegan, Vegetarian
    Keyword: rice bowl recipe, veggie bowl recipe
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 323kcal
    Author: Veg Kitchen

    Ingredients

    Tofu teriyaki

    • ¼ cup mirin rice wine, sake, or dry white wine
    • 2 tablespoons low-sodium soy sauce or tamari
    • 1 tablespoon natural sugar
    • 1 tablespoon rice vinegar
    • 2 teaspoons grated fresh ginger
    • 1 teaspoons dark sesame oil
    • 14- to 16- ounce package extra-firm tofu drained and cubed

    Sushi rice

    • 1 ½ cups short-grain brown rice
    • 3 tablespoons rice vinegar
    • 1 tablespoon. natural sugar
    • ¼ teaspoon salt

    To finish

    • 2 sheets toasted nori cut into short strips, plus more for garnish
    • 1 medium avocado pitted, peeled, and finely diced
    • 2 medium carrots cut into matchsticks or coarsely grated
    • ½ cucumber cut into matchsticks or coarsely grated
    • Toasted sesame seeds optional
    • Thinly sliced scallions optional
    US Customary - Metric

    Instructions

    • To make the Tofu Teriyaki, combine all ingredients except tofu in shallow container. Add tofu, and toss to coat. Set aside to marinate for 10 to 15 minutes, stirring once or twice.
    • Meanwhile, bring the rice and 3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer for 30 minutes, or until all water is absorbed. (For a more tender grain, add ½ cup water and cook until absorbed.)
    • Remove the rice from the heat and stir in the vinegar, sugar, and salt. Stir in the nori and set aside.
    • Heat large non-stick skillet over medium-high heat. Add the tofu and marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.
    • To serve, divide the Sushi Rice among six serving bowls.
    • Top with Tofu Teriyaki, avocado, carrots, and cucumber. Garnish with extra nori, sesame seeds, and optional scallions.

    Nutrition

    Calories: 323kcal | Carbohydrates: 54g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 411mg | Potassium: 514mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3507IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    • Here are more easy, versatile tofu recipes.
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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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