Description
This high-fiber sushi bowl with Asian cucumber salad and crispy baked tofu is the perfect light and satisfying weeknight meal.
Ingredients
Units
Scale
- 1/2 cup cooked forbidden rice (or sushi rice)
- 2/3 cup edamame, shelled
- 1 cup crispy baked tofu (use my recipe with arrowroot and soy sauce)
- 1/3 cup Asian cucumber salad (see below)
- 1/4 cup shredded carrots
- 1/4 avocado, cubed
- Drizzle of sriracha mayo (store-bought or homemade)
- Drizzle of teriyaki sauce
- Optional: Furikake, sesame seeds or green onion for garnish
Asian Cucumber Salad
- 1 1/2 cup English cucumbers, thinly sliced
- 1 tbsp low-sodium soy sauce
- 2 tbsp rice wine vinegar (salt-free)
- 2 tsp cane sugar
- 1 tsp toasted sesame oil
- Pinch of salt
Instructions
Asian Cucumber Salad
- Whisk dressing ingredients together, pour over cucumbers, and marinate 15–30 minutes.
Instructions to Assemble Bowl
- Add cooked rice to the base of a bowl.
- Top with baked tofu, edamame, carrots, avocado, and cucumber salad.
- Drizzle with sriracha mayo and teriyaki sauce.
- Optional: Garnish with Furikake, sesame seeds or chopped green onion.
- Serve immediately and enjoy!
