Go Back

High Protein Sushi Bowl Recipe

This is a cucumber and avocado roll,deconstructed, with crispy tofu and edamame. It's plant-based, full of veggies, and portable, which makes it perfect for a work lunch. If you don't have time to make the sauce, although I highly encourage it, you can use soy sauce.
Print Recipe Pin Recipe
Servings: 2
Ingredients Method

Ingredients
  

  • 1 cup brown rice, cooked
  • 12 oz tofu
  • 1 cup edamame, defrosted or heated
  • 1 tbsp cornstarch
  • 2 each Persian cucumbers, sliced
  • 1 each Avocado, cubed
Soy Scallion Sauce
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 2 tbsp water
  • 1 each scallion
  • 1/2 tsp toasted sesame oil

Method
 

  1. Wrap tofu in a cloth napkin or paper towel and place a heavy object on top. Let it drain for 10-20 minutes.
  2. Cut tofu into cubes and place into a large bowl. Add cornstarch and toss. Season with salt and pepper and fry in a large frying pan. You may be tempted to keep stirring the tofu, but to give it that nice crisp you should not touch it for about 5-8 minutes. Then flip the cubes to the other side to get it brown.
Soy Scallion Sauce
  1. Add all ingredients to a small bowl and whisk.
  2. Serve yourself rice, tofu, edamame, avocado, and cucumbers in a large bowl. and pour sauce on top. If you have seaweed, you can sprinkle it on top. Enjoy!