Ingredients
F
For the rice:
s
1 cup short grain sushi rice
w
1 ¼ cups water
r
2 tbsp rice vinegar
s
1 tbsp sweetener, I used agave
s
1 tsp salt, add more if needed
F
For the tofu:
b
1 block super firm tofu in a vacuum, the high protein version
s
½ cup soy sauce, or tamari for a gluten free option
r
2 tbsp rice vinegar
s
2 tbsp sweetener, I used agave
t
2 tsp toasted sesame oil
h
1 tbsp hot sauce, optional
F
For the toppings:
l
1 large cucumber, thinly sliced
l
1 large carrot, julienned or thinly sliced
e
1 cup edamame
a
1 avocado, thinly sliced
g
1 green onion, thinly sliced
c
2 tbsp crispy fried onions
t
2 tsp toasted sesame seeds
Directions
1
For the tofu:
1
Pat the tofu dry and cut it into small cubes.
b
1 block super firm tofu in a vacuum, the high protein version
2
In a small bowl, whisk together the soy sauce, rice vinegar, sweetener, sesame oil, and hot sauce if using.
s
½ cup soy sauce, or tamari for a gluten free option
r
2 tbsp rice vinegar
s
2 tbsp sweetener, I used agave
t
2 tsp toasted sesame oil
h
1 tbsp hot sauce, optional
3
Pour half of the marinade over the tofu, toss to coat, and set it aside.
b
1 block super firm tofu in a vacuum, the high protein version
4
For the rice:
1
Rinse the rice under cold water until the water runs clear.
s
1 cup short grain sushi rice
2
Drain the rice and add it to a pot with the water.
s
1 cup short grain sushi rice
w
1 ¼ cups water
3
Cover and bring to a boil, then reduce the heat to low and let it simmer, covered, for about 15 minutes.
4
Remove from heat and let it sit, covered, for another 5 minutes.
5
Drizzle in the rice vinegar, sweetener, and salt. Gently fold everything together.
r
2 tbsp rice vinegar
s
1 tbsp sweetener, I used agave
s
1 tsp salt, add more if needed
6
Set the rice aside to cool completely.
7
For the toppings:
1
Thinly slice the cucumber and avocado.
l
1 large cucumber, thinly sliced
a
1 avocado, thinly sliced
2
Julienne or thinly slice the carrot.
l
1 large carrot, julienned or thinly sliced
3
Slice the green onion.
g
1 green onion, thinly sliced
4
If using frozen edamame, quickly blanch or microwave it until warm.
e
1 cup edamame
5
Assembly:
1
Scoop a generous portion of rice into a bowl.
s
1 cup short grain sushi rice
2
Arrange the cucumber, carrot, edamame, marinated tofu, and avocado on top.
l
1 large cucumber, thinly sliced
l
1 large carrot, julienned or thinly sliced
e
1 cup edamame
b
1 block super firm tofu in a vacuum, the high protein version
a
1 avocado, thinly sliced
3
Drizzle with the remaining sauce.
4
Finish with crispy onions and sesame seeds.
c
2 tbsp crispy fried onions
t
2 tsp toasted sesame seeds
5
Serve immediately and enjoy!
