Vegetarian Sushi Buddha Bowl Recipe with Sesame Dressing, Tofu + Avocado Rose!

nori sheets

🥗Healthier: seaweed snacks

💰Cheaper: rice paper

Rice paper is more widely available and less expensive.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

White rice is a more economical option while still providing a good base.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a cost-effective protein alternative.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Frozen peas are often cheaper and still nutritious.

Place 1/2 cup of sushi rice into a saucepan and rinse and drain the rice three to four times.

Add 1/2 cup water to the rice and heat the saucepan on medium high.

When the water starts to bubble, stir the rice, cover, and cook on medium low for 15 minutes.

Chop carrots into matchsticks, cucumber into matchsticks, and slice 1 radish thinly.

Finely chop green onion.

Pat dry 1/4 pound of extra firm tofu and slice into strips.

Slice 1/4 of a red bell pepper.

After 15 minutes, turn off the heat and let the rice steam for another 10 minutes.

In a nonstick pan on medium heat, drizzle olive oil and sear the tofu for 1 to 2 minutes on each side, seasoning with salt and pepper.

Set the tofu aside and season the rice with a pinch of salt, 2 tablespoons of rice vinegar, 1 tablespoon black sesame seeds, and 1 tablespoon white sesame seeds, then mix.

Plate the rice and let it cool for 5-10 minutes.

Add 1/2 cup chopped green leaf lettuce, carrots, cucumber, red bell pepper, tofu, and 2 tablespoons edamame on top of the rice.

Add thinly sliced homemade pickled ginger and green onion.

Peel and thinly slice 1/2 of an avocado widthwise, then roll the slices into a rose.

For the dressing, combine 2 tablespoons soy sauce, 2 tablespoons fresh lemon juice, 1 teaspoon toasted sesame oil, 1 tablespoon cane sugar, and 1/4 cup tahini, and shake until emulsified.

Generously pour the dressing over the bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens