Oo ooo guess what!
I actually made real deal homemade sushi rolls the other day.
Besides looking a little sloppy they actually turned out quite well!
They tasted almost better than most rolls I’ve had out too.
It’s all about quality (not to state the obvious or anything).
My rolls were also a tad bit healthier than your usual rolls because I used brown rice (don’t hate) and alllll natural ingredients.
No dye, fake krab, or funky preservatives over here.
But hello, who actually has 3 hours to create a legit sushi experience at home??
Let’s just say dinner was served a little late that evening.
(The red wine definitely didn’t help… oh and yeah, red wine is delicious but maybe don’t drink it with sushi.)
So the solution to this whole lack of time, energy, and sushi rolling experience is to make a sushi bowl, of course!
You get to enjoy all of the same ingredients, and you can just dump them into a bowl.
Rather than roll everything up and deal with the whole slicing business.
I made spicy tuna rolls and California rolls with real crab, but I’m giving you a vegan version with spicy tofu instead!
Cheaper and a-okay for most “diets.”
Except for Paleo, I simply don’t understand you people.
Why willingly give up peanut butter??
For this bowl situation you’re going to start with a mound of brown sushi rice.
Which is cooked short grain brown rice seasoned with a mixture of rice vinegar, coconut sugar, and salt.
I like to add my toasted sesame seeds in here too.
Now for the spicy tofu.
The magical sauce is comprised of creamy vegan mayo, gochujang for that kick (gochujang is Korean spicy chili paste… sriracha works too), zesty fresh lemon juice, and just a tiny drop of toasted sesame oil. Be careful. That stuff is strongggg.
Fold the sauce into a handful of firm, cubed tofu, and now we’re ready to assemble!
Top your flavorful sushi rice with the spicy tofu, diced English cucumber, avocado slices, toasted nori strips aka weed of the sea, pickled ginger (my favorite part!), plus a dab (or five) of sinus-clearing wasabi. Serve with reduced sodium tamari then dig in.
P.S. If you want to use tuna instead of tofu, simply swap in fresh sashimi-grade ahi for the soy cubes.
P.P.S. You could also use actual sushi rice (which is white) if you’re wanting to make this thing more “authentic.”
P.P.P.S. Be sure to mix your sushi rice liquid mixture into the brown rice when the rice is warm. Cold rice will not absorb the liquid as well. Also, do not use cold rice. Room temp is it!
P.P.P.P.S. The spicy tofu is actually not very spicy at all… so if you do want some real heat load up on the wasabi or simply add a little more gochujang to your sauce.