Sushi Bowl

Heat 1 1/2 tablespoon oil in pan, add 2 teaspoons garlic and 1 teaspoon ginger. Sauté for 30 seconds.

Add 200 grams tofu and sauté for 1 minute. Add 1 teaspoon soy sauce, 1 tablespoon gochujang, and 1/4 teaspoon salt. Mix well.

Remove from heat and keep aside.

Boil 1 litre water in a skillet, add 1/2 teaspoon salt and 120 grams rice. Boil for 10 - 12 minutes.

Remove from heat, drain the rice and keep aside.

In a bowl, add 180 grams cucumber and 60 grams mayonnaise. Mix well.

In a separate bowl, add boiled rice, 1 tablespoon sesame oil, 1 teaspoon soy sauce, 1 tablespoon powdered sugar, 2 teaspoons vinegar. Mix well and keep aside.

Slice the 140 grams avocado.

In a bowl, layer the sliced avocado, the cucumber–mayonnaise mixture, the prepared tofu, and then the rice mixture on top. Press gently with a spoon.

Place a serving plate over the bowl and flip it upside down to unmould. Garnish with chilli sauce, white sesame seeds, chilli crisps, and chopped spring onions.

Serve.

Equipment Needed

Spice Level:

Dietary