One of the coolest things I learned how to do in 2020 was make homemade sushi rolls. Creating those colorful little gems satisfied my inner artist, as well as my foodie heart. The downside? They take a long time to make. The rice itself takes around 2 hours to cook and cool. So what do you do when you’re craving sushi, but don’t have the time or any of the special ingredients? You throw together this deconstructed veggie sushi bowl!
Ready in about thirty minutes, this deconstructed veggie sushi bowl is loaded with tangy sushi rice, crispy tofu, crunchy fresh veggies, and topped off with a ginger-soy dressing. Not only is this meal packed with nutrients, but you can absolutely customize it with whatever veggies you have on hand.
Grating carrots is my kryptonite; inevitably I end up with at least one bloody thumb. So instead of braving my box grater, I peeled my carrots into long curly ribbons; easy, and nice to look at. This deconstructed veggie sushi bowl is also great for all you meal-preppers out there. You can make everything ahead of time, then assemble, dress, and enjoy when you’re ready!
Deconstructed Veggie Sushi Bowl
Ingredients
Tofu:
- 1 block firm tofu I think the standard size is 14oz
- 1 tbsp coconut aminos or soy sauce
- 2 tsp grated Fresh ginger I used 2 frozen cubes from Trader Joe’s
- ½ tsp olive oil
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp maple syrup
- ¼ tsp hot sauce
- ½ tsp nutritional yeast
Rice:
- 1 cup short or medium grain white rice
- 1 ½ cups water
- 1 tsp salt
- 1 tbsp seasoned rice vinegar
Veggies:
- 1 head broccoli
- 2 Persian cucumbers
- 2 green onions
- 2 carrots I used rainbow
- 1 avocado
Dressing:
- 1 tbsp coconut aminos
- 1 tbsp seasoned rice vinegar
- 2 tsp grated fresh ginger
- ¼ tsp hot sauce
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400 degrees. Drain the block of tofu and pat dry. Slice the tofu into cubes. In a large mixing bowl, stir together the rest of the tofu ingredients. Add the tofu and use a rubber spatula to carefully stir, coating each piece in the marinade. Line a rimmed baking sheet with parchment paper or a silpat, then spread the tofu in an even layer. Bake 35 minutes.
- Add the rice, water, and salt, to a 2 quart sauce pan. Bring the water to a boil, give the rice a little stir, then cover, and reduce the heat to low. Simmer, covered, for 15 minutes, or until all the water is absorbed. Let the rice sit for 10 minutes before pouring in the vinegar and stirring.
- Wash and cut the broccoli into florets. When the tofu has 15 minutes left on its timer, remove the tray from the oven, and carefully push the tofu to one end of the tray. Add the broccoli with a tiny drizzle of olive oil, then return the tray to the oven to bake for the remaining 15 minutes.
- Cut the cucumber into matchsticks, peel the carrots into ribbons, dice the green onions, and slice the avocado.
- In a small bowl, stir together the dressing.
- Once all the components are done cooking, it’s time to eat! I like plating my bowls in a pinwheel, so I can see all the ingredients. Pour a little dressing over each bowl, then sprinkle on some toasted sesame seeds. This dish can be enjoyed warm or cold. Happy eating!
