When I get a craving for sushi, I get it hard. Like, I want it multiple times a day for several days in a row. It's really bizarre. Obviously, satisfying my extraordinary sushi cravings isn't good for my pocket book, so I've found other ways to satiate my need for salty, avocado-y goodness.
My sushi bowl is one of the many meals I've come up with to squash my unwavering desire for avocado rolls. I love making this because it's got tons of raw veggies (which means more nutrients and less cleaning up), is really filling, and is super easy to make. But mostly I'm obsessed with it because it keeps me from spending money at sushi restaurants lol. It's one of those dinners that I just throw together so I never really measure out my ingredients (sorry!) but I'll do my best!
I use some of my favorite veggies in this dinner, but it's totally easy to use whatever veggies you like best! It tastes great with purple cabbage, chopped tomatoes, bell peppers, carrots, and avocado, but mushrooms, sprouts, celery, onion, and cucumber would work really well, too. Also, when I cook this I make 2 cups of uncooked rice so that I have left over rice for my lunch the next day. If you don't want leftover rice, scale it back to 1 cup of uncooked brown rice. Feel free to season it however you like! I like a bit of soy sauce and a drizzle of sriracha. Fresh grated ginger and pieces of seaweed would really add to the whole "sushi" flavor, as well. Squeezed lime sounds like an amazing addition, too. Basically, customize this meal to suit your tastebuds! You'll be happy and healthily full after devouring one of these bad boys.
Sushi Bowl with Salt & Pepper Tofu
-2 cups uncooked brown rice
-1 spoonful of rice vinegar
-half an avocado
-handful of shredded carrots
-half of a green bell pepper, chopped
-handful of shredded purple cabbage
-8-9 grape tomatoes, halved
-small handful of cubed tofu (about 15 small cubes)
-1/2 tbs coconut oil
-1 tsp crushed garlic
-salt & pepper to taste
-soy sauce, to taste
-sriracha, to taste
In a rice cooker, combine two cups of uncooked brown rice with 4.5 cups water. While that cooks, prep your veggies. When the rice is almost done, melt one spoonful of coconut oil in a small pan. Cook cubed tofu and crushed garlic on medium heat. Season well with salt and pepper. When the rice is done cooking, scoop out one big spoonful into a bowl. Drizzle the rice with one spoonful of the rice vinegar. Season with a pinch of salt. Mix thoroughly until the rice vinegar has coated all of the rice. Then, pile high with your veggies and salt & pepper tofu! Season with soy sauce and sriracha, or fresh grated ginger, lime, and seaweed. Enjoy!