Japanese Tofu Sushi Bowl
with Wasabi Mayonnaise
A healthy bowl of abundance that is full of your favourite sushi elements – with none of the fuss. Every element is perfectly balanced: from freshly pickled carrots to brown rice and Japanese tofu, from cucumber to spicy wasabi infused mayonnaise and black sesame seeds, every bite is a delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
¾ cup
brown rice
1
carrot
2 tbs
mayonnaise
(Contains: Eggs;)
¼ sachet
wasabi
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1
cucumber
1 bunch
spring onions
2 tbs
black sesame seeds
(Contains: Sesame; May be present: Peanuts, Tree Nuts, Gluten, Milk, Soy.)
½
lime
Not included in your delivery
3 cup
water
1 tsp
sugar
2 tsp
rice wine vinegar
1 tbs
warm water
1 tsp
vegetable oil
Utensils
Cooking Steps
To prepare ingredients, peel carrot into ribbons, cut cucumber on the diagonal, cut spring onion into match sticks and cut lime into wedges.
Place the brown rice into a sieve and rinse it with cold tap water until it runs clear. Place the rice and water into a medium saucepan over high heat and bring to the boil. Reduce the heat to medium and simmer for 10-12 minutes or until rice is soft. Drain well.
Meanwhile, combine the white sugar, rice wine vinegar and half of warm water into a large shallow bowl. Stir to combine, then add in the carrot and stir again to ensure the carrot is coated in the pickling liquid. Set aside.
In a small bowl, combine the mayonnaise, wasabi and the remaining warm water until smooth. Set aside.
Heat the vegetable oil in a small frying pan over a medium heat. Add the Japanese tofu and cook for 2-3 minutes on each side, or until warmed and golden brown. Remove from the pan and cut each square diagonally into triangles.
Spoon the brown rice into the two bowls, top with the tofu, cucumber, pickled carrot and spring onions. Drizzle with the wasabi mayonnaise dressing. Sprinkle with the black sesame seeds and serve with the lime wedges.
