Sushi Rice Bowls with Tofu Teriyaki Recipe | Vegetarian Times Skip to main content

Sushi Rice Bowls with Tofu Teriyaki

Crisp tofu bites are perched atop nori-flecked sushi rice for a comforting meal in a bowl.

Ingredients: 

Ingredient Set Name: 

Tofu Teriyaki

Ingredients: 

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¼ cup mirin (rice wine), sake, or dry white wine
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2 Tbs. low-sodium soy sauce or tamari
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1 Tbs. natural sugar
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1 Tbs. rice vinegar
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2 tsp. grated fresh ginger
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1 tsp. dark sesame oil
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1 14- to 16-oz. pkg. extra-firm tofu, drained and cubed

Ingredient Set Name: 

Sushi Rice

Ingredients: 

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1 ½ cups short-grain brown rice
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3 Tbs. rice vinegar
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1 Tbs. natural sugar
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¼ tsp. salt
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2 sheets toasted nori, cut into short strips (¾ cup), plus more for garnish
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1 medium avocado, pitted, peeled, and finely diced
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2 medium carrots, cut into matchsticks or coarsely grated (1 cup)
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½ cucumber, cut into matchsticks or coarsely grated (½ cup)

Instructions: 

  1. To make Tofu Teriyaki: Combine all ingredients except tofu in shallow container. Add tofu, and toss to coat. Marinate 10 to 15 minutes, stirring once or twice.
  2. Meanwhile, to make Sushi Rice: Bring rice and 3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 30 minutes, or until all water is absorbed. (For a more tender grain, add 1/2 cup water and cook until absorbed.) Remove from heat.
  3. Transfer rice to bowl, and stir in vinegar, sugar, and salt. Stir in nori, cover bowl, and set aside.
  4. Heat large non-stick skillet over medium-high heat. Add tofu and marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.
  5. To serve, divide Sushi Rice among six large soup bowls. Top with Tofu Teriyaki, avocado, carrots, and cucumber. Garnish with extra nori, sesame seeds, and green onions (if using).

Nutrition Information: 

Calories: 
371
Protein: 
13 g
Total Fat: 
11 g
Saturated Fat: 
2 g
Carbohydrates: 
56 g
Cholesterol: 
0 mg
Sodium: 
330 mg
Fiber: 
7 g
Sugar: 
11 g
Yield: 
Serves 6

Comments on this Recipe

Sooooooooo good Used quinoa instead of rice for more protein

The crispy tofu is fabulous in this really good recipe. No gluten intolerant types in the household so marinated tofu in Kikkoman roasted garlic teriyaki marinade. Replaced nori with arame.

My whole family loved this meal..even kids. I added some steamed broccoli for extra veggies.

My husband and I thought this recipe was fantastic! Love it so much that I took time to write about it on my blog... included a link to the recipe and your website so my readers can enjoy the same delicious meal. http://homebistropcs.com/plant-based-living/2015/3/19/making-california-bowls

Delicious. I used a mix of wild and brown rice instead of white rice, and spread a Wholly Guacamole mini serving on to the rice mixture instead of the avocado. Also used Sea Veggies seaweed snack in place of the nori.