Sushi Bowls

Prep Time

20m

Cook Time

20m

Total Time

35m

@clairewilton

Recipe Options

Ingredients

Servings: 4-5

Scale:

Scale

0.25

0.5

1 block of Extra Firm Tofu (or your choice of protein)

-1-2 tablespoons of gochujang

-2 tablespoons of soy sauce

-1 tablespoon of honey

-1 tablespoon sesame oil

-1 tablespoon rice vinegar

-Edamame Beans (you can buy then deshelled at the grocery store)

-Pickled Onions (see recipe)

-carrots (you can pickle these like the onions too or just julienne them, I really don't give a fuck what you do - honestly I don't usually put them in my sushi bowls)

-sesame seeds - Sanchez says to toast them a little but I'm way to fucking lazy for that shit.

-Sriracha or whatever spicy sauce you like

put 1 cup of rinsed sushi rice into 1.5 cups of water - bring to a boil then reduce to a simmer for 20 mins. Or just buy a fucking rice cooker and turn it on. When it is done add however much rice vinegar your heart desires with some salt - because salt brings out the mother fucking flavour bitches.

While Rice cooks cube your Extra Firm Tofu. Plop it in a bowl and coat with corn starch, some S&P, spray with oil (I use avocado oil) and air fry until crispy

in a bowl mix your gochujang sauce. then put it in a sauce pan and heat up on medium heat until it is nice and sticky

chop your veggies however you what, I don't care what you put in. I really don't.

Mix together mayo with sriracha to your spice level. Add water to desired consistency. Put however much you want on top of your meal. Add sesame seeds on top.

Sushi Bowls

Ingredients

Veggies

Steps

Nutrition Facts

Sushi Bowls

Ingredients

Veggies

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts