In the latest issue of Vegetarian Times there’s a recipe for Sushi Rice Bowls with Tofu Teriyaki that sounded good, but I didn’t have all of the ingredients it called for. But it sounded perfect for the cucumbers, avocado, and carrots in the refrigerator.
Adapted from Sushi Rice Bowls with Tofu Teriyaki by Vegetarian Times
- in a saucepan, mixed 1 tsp fresh minced ginger, 2 tbls rice wine, 1 tbls tamari, 1 1/2 tsp sushi vinegar, 1/2 tsp sesame oil and heated over medium heat until it simmered, then removed from heat
- drizzled some sushi vinegar over the cooked brown rice, then topped with finely chopped cucumber, shredded carrot, and avocado chunks
- drizzled the sauce over top along with a small amount of sesame seeds
- served with wasabi paste mixed with tamari
I love how it turned out — luckily I had some powdered wasabi in the pantry to go with the bowl, making it even more like an avocado roll. I’d also like to try this bowl with the toasted nori.