A delicious all vegan Sushi Bowl made with tofu and nori to get that lovely taste of the ocean.
Simple and easy to make as a snack or meal.
Start with cooking a cup of brown rice in boiling water for about 30 minutes
Peel the carrot and the cucumber into ribbons and for the last bit cut it up into batons (Keep the seedy parts of the cucumber for the dressing) and then slice up your red pepper into strips
Place your tofu in a paper towel to absorb moisture and then cut them up into cubes and then dust them in corn starch or flour.
Heat oil to around 180 degrees Celsius and fry the tofu till they brown, turning them every ten seconds. Drain the excess oil on a paper towel.
Shred 1/4 sheet of Nori and mix it with a quarter cup of soy sauce.
Add sesame seed oil to a pan and quickly Fry the tofu and add the soy sauce with some sesame seeds.
Spoon out your avocado and put 1/8 of it in a blender with the seedy bits of the cucumber and a table-spoon of wasabi. Blend it well and add 50ml of plant-based milk. Blend some more then add 1 tablespoon of lemon juice
Now all you need to do is slice the rest of your avocado and plate everything together.
Ingredients
Directions
Start with cooking a cup of brown rice in boiling water for about 30 minutes
Peel the carrot and the cucumber into ribbons and for the last bit cut it up into batons (Keep the seedy parts of the cucumber for the dressing) and then slice up your red pepper into strips
Place your tofu in a paper towel to absorb moisture and then cut them up into cubes and then dust them in corn starch or flour.
Heat oil to around 180 degrees Celsius and fry the tofu till they brown, turning them every ten seconds. Drain the excess oil on a paper towel.
Shred 1/4 sheet of Nori and mix it with a quarter cup of soy sauce.
Add sesame seed oil to a pan and quickly Fry the tofu and add the soy sauce with some sesame seeds.
Spoon out your avocado and put 1/8 of it in a blender with the seedy bits of the cucumber and a table-spoon of wasabi. Blend it well and add 50ml of plant-based milk. Blend some more then add 1 tablespoon of lemon juice
Now all you need to do is slice the rest of your avocado and plate everything together.
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Martin Kotze
Martin lives in Kimberley and is an accomplished graphic designer, photographer and videographer. He runs his own business, Die Swart Kat Productions, where his love of photography, videography and food combine in his amazing shoots. His passion and flair for cooking was only enhanced when becoming vegan and trying new and exciting ways to cook. The amazing production of Martin’s YouTube videos and his witty take on delicious vegan dishes, make his channel a must-watch for veg and non-veg alike
