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Tofu Sushi Bowl

Cook Time 30 mins



  • ½ cup brown rice
  • 1 tsp rice wine vinegar


  • ½ cup edamame beans


  • 2 radish, thinly sliced
  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced
  • ¼ avocado, thinly sliced
  • 1 sheet nori, torn
  • 2 tsp soy sauce


  • 200g tofu, diced 2cm
  • 1 Tbsp cornflour
  • 1 tsp black sesame seeds
  • 1 tsp sesame oil


  • Bring a small pot of salted water to the boil. Bring a half-full kettle to the boil.
  • Cook rice in pot of boiling water for about15 minutes, until tender. Drain well and stir through vinegar.
  • Place edamame and a pinch of salt in a small heat-proof bowl and cover with boiling water. Cover and leave to cook for about 6minutes. Drain and season with salt.
  • Prep radish, cucumber, avocado and nori.
  • Pat tofu dry and dice 2cm. In a medium bowl, toss tofu with cornflour and sesame seeds. Heat oil in a non-stick fry-pan on medium-high heat. Cook tofu for about 4minutes, turning on all sides, until golden.
  • Serve rice topped with edamame, tofu, radish, cucumber, avocado and nori. Drizzle with soy sauce.


Energy 1870 kJ | 447 kCal | Carbohydrates 45.9 g | Protein 22.1 g | Fat 16.5 g
Calories: 447kcal