Spicy California Sushi Bowl
All the flavor without the time and mess of rolling my own sushi. I have added this dish to my list of some of the best food I have had since becoming a whole food, plant-based vegan. My omnivore husband said in 2018 that it was the best vegan dish I had ever made! WOW! This dish can be easily modified to include whatever vegetables you prefer.
If you are currently eating sushi made with seafood, please consider trying some vegan options. Our oceans are over-fished, many species are on the brink of extinction and we are devastating the ecosystem.
I was inspired by a recipe on a blog called “Summer and Spice” but the link is no longer available.
Spicy California Sushi Bowl
Ingredients
2 cups uncooked black rice
14 oz block firm tofu
2 Tablespoons reduced sodium tamari or soy sauce
6 drops liquid smoke
1 Tablespoon Sriracha
1 ripe avocado. sliced/chopped
2 scallions, thinly sliced
1/2 English cucumber, chopped
1 carrot, shredded (If I do not have a carrot I use white beet)
4 Tablespoons sesame seeds
Instructions
Soak, drain and rinse the rice then cook per the package instruction.
Drain tofu then press in a kitchen towel to help remove excess water. I use the weight of my heavy cast iron skillet and let sit for ~20 minutes.
Combine tamari, liquid smoke, and Sriracha in a medium bowl. Use your hands to crumble the tofu into the bowl. Toss to combine well.
Toast sesame seeds in the oven or on stove top. Add 3 tablespoons of the toasted sesame seeds to cooked rice.
Assemble by placing rice on the bottom of the bowl. Add scoop of tofu and desired amounts of avocado, scallions, cucumber, and carrots. You can include whatever additional ingredients you would like, such as edamame, strips of seaweed, or mango.
Sprinkle with toasted sesame seeds.
Serve with reduced sodium tamari/soy sauce, pickled ginger, and wasabi.
