Meatless Monday celebration with this #vegan sushi bowl folks!
Black sushi rice, teriyaki tofu, sautéed shitake mushrooms, carrot and sunflower salad, cucumber, avocado and roasted kale.
Okay there is no escaping there’s a bit of effort required to do this, but I assure you it’s worth it and if you make loads then it’s #foodpreppinglikeaboss too!
This is how you do it.
Mix 1 Tsp @clearspringuk Miso Paste, 3 Tsp soy sauce, 1 Tsp oil, 1 Tsp @revivefoods_backtobasics Amazake and add cubed firm tofu. Allow to rest.
Add 1 cup sushi rice to cold water and cover with water. Add 1 cup of wild black rice to a pot, add in 2 cups of water and bring to the boil. Cover with lid and simmer for 20 mins. At this point, sieve sushi rice and rinse under a cold tap then add it to the black rice in the pot. The sushi rice will need another 15 mins to cook, so add another 1/2 cup of boiled water, cover with lid and simmer until all liquid evaporated. When cooked, use a wooden spoon that’s moistened with water (so rice doesn’t stick) to gently stir through 2 Tsp vinegar with 1 Tsp Amazake that’s been pre-mixed. Allow to come to room temperature, but covered so it doesn’t dry out. Place tofu on a baking tray and place on top shelf of oven at 180 C for 25 mins. Meanwhile, massage 2-3 large handfuls of kale on another tray with 1 Tsp oil, sprinkle lightly with sea salt and set aside. Slice shiitake mushrooms in half and sauté over high heat, on a large pan with 1-2 Tsp oil, place 6 asparagus spears on the other side. Sprinkle over sea salt and once softened and caramelised turn heat off and add sliced spring onion to the mushrooms then pop in oven to keep warm. Now add the kale into the oven and cook in the last 5-7 mins of tofu cooking time. While kale is cooking, quickly grate 2 large carrots, add 1 Tsp sesame oil, 2 Tsp white wine vinegar, 2 Tsp sunflower seeds, 1 finely chopped spring onion and mix. Slice half an avocado, and cucumber. Assemble in a bowl and serve with additional soy sauce to taste and sriracha for a bit of heat. Hope you enjoy this one. One of my fav bowls!