HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Tofu Sushi Bowl
topBanner
Japanese Tofu Sushi Bowl

Japanese Tofu Sushi Bowl

with Wasabi Mayonnaise

Read more

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!

Tags:Nut FreeUnder 30 MinutesVeggie
Allergens:EggGlutenSoySesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

¾ cup

brown rice

1

carrot

2 tbs

mayonnaise

(ContainsEgg)

¼ sachet

wasabi

1 packet

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1

cucumber

1 bunch

spring onions

2 tbs

black sesame seeds

(ContainsSesameMay 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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat16.7 g
of which saturates2.3 g
Carbohydrate68.7 g
of which sugars11.5 g
Dietary Fibre0 g
Protein25.6 g
Cholesterol0 mg
Sodium562 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Sieve
Bowl
Spoon
Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

To prepare ingredients, peel carrot into ribbons, cut cucumber on the diagonal, cut spring onion into match sticks and cut lime into wedges.

2

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.

3

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.

4

In a small bowl, combine the mayonnaise, wasabi and the remaining warm water until smooth. Set aside.

5

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.

6

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.