Recipes Lunch Sushi bowl
Sushi bowl

Sushi bowl


(serves 4)

Rinse tofu blocks and pat dry in a clean tea towel. Next cut the tofu into cubes and place in a large bowl. Place the marinade ingredient over the tofu pieces and mix well.

Place in the fridge for 1 hour.

Heat an oiled pan and fry the tofu pieces, turning every 5 minutes or so.

Scrape remaining marinade from the bowl over the frying tofu.

Once al liquid is absorbed and tofu has nicely browned, remove from heat and set aside.

In a small bowl whisk together the dressing ingredients.

Prepare each sushi bowl by adding a portion of rice, tofu, slaw, avocado slices, spring onion, chopped nori sheets, pickled ginger, and a drizzling of dressing.


2 tofu blocks


1/2 cup soy sauce

1/2 cup rice wine vinegar

1 garlic clove (crushed)

1 tsp ginger (crushed)


1/2 cup soy sauce

1/2 cup rice wine vinegar

1 tbsp maple syrup

1 tbsp miso paste

1 tsp ginger (crushed)


1/4 red cabbage (sliced)

4 celery sticks (sliced)

A handful lettuce leaves (sliced)

1/2 cup parsley (chopped)

To serve:

Cooked brown rice (1 cup per serving)

Nori sheets

1 avocado

A handful spring onion (chopped)

1/2 cup pickled ginger

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