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Loaded Sushi Bowl

You don't need to know how to roll sushi to enjoy this dish. All the ingredients are simply arranged on a bed of lettuce in a large bowl.

This sushi bowl has several components but comes together easily. The veggies can be cut in advance, and the rice can also be prepared ahead of time, or even the day before. If prepared the day before, simply heat before assembling the bowl. Cut the avocado right before serving so it doesn't brown. Arrange as desired or you can copy mine. Use more or fewer ingredients as desired.


Romaine lettuce, torn into bite-sized pieces

Rice of choice (I used jasmine)

4-5" piece of carrot, cut into matchsticks

4-5" piece of English cucumber, cut into matchsticks

1/2 roasted red pepper, sliced into thin strips

3 green onions, thinly sliced

1 avocado, cubed

Baked tofu

1 nori sheet, cut into bite-sized squares

Black sesame seeds

Sesame Ginger Dressing

To roast the red pepper, cut a whole pepper in half and remove membrane and seeds. Place in a foil-lined dish, cut side down, and roast on 450 degrees for 15-20 minutes or until skin browns. Remove from oven and let cool. The skin should easily peel off once the pepper is completely cool.

For the baked tofu:

1. Drain a 14-ounce package of tofu (firm or extra firm). Cut block into 2-3 slabs and place on several layer of paper towels, then cover with several more layers of paper towels. Then place a cutting board on top of the towels and then place several cans or heavy pans or whatever you can safely balance on top of the tofu. You don't want it too heavy or it will smash the tofu. This will help press out the remaining water. Let the tofu drain about 15-30 minutes. Alternatively, simply use a tofu press and press in advance the night before.

2. Cut the tofu into bite-sized cubes. The smaller the cubes, the higher the crunch ratio!

3. Place the tofu into a bowl and drizzle with olive oil  to coat. Then sprinkle with a light, even coating of cornstarch and seasoning of choice (I used salt, pepper, garlic powder and ground ginger). 

4. Arrange the tofu in a single layer on a parchment lined pan or baking sheet and bake for 15 minutes on one side. Remove from oven and carefully flip over each cube and bake on the other side for another 15 minutes or until desired crispiness.

Note: It is best to use firm or extra firm tofu but I was able to make this dish with silken tofu. If you use silken tofu, it has to be handled very delicately and you have to let it sit on a cloth or a towel to drain out the water. You also can't press silken tofu otherwise you'll just have a pile of mushed tofu!

For the Sesame Ginger Dressing:

1/4 cup low sodium soy sauce or tamari

2 tbsp rice vinegar

1 tsp ground ginger

1 tsp onion powder

2 garlic cloves, minced

3 tbsp maple syrup (more or less to taste)

1/2 tbsp black sesame seeds

Whisk all ingredients together in a 2-cup glass measuring cup. Heat for 1-2 minutes in microwave until thickened. Drizzle over baked tofu before assembling.


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