TOFU SUSHI BOWLS
PREP TIME 15 MINS
COOK TIME (DEPENDS IF YOU COOK YOUR RICE OR USE RICE CUPS BUT IF NOT 10 MINS FOR TOFU )
INGREDIENTS (per container)
- 1 packed cup cooked sushi rice
1 cup cooked tofu
1 cup mixed raw veg (carrot, cucumber, capsicum)
1 chopped nori sheet
1/4 cup avocado
1 tbsp grated ginger
1–2 tbsp tamari
Juice of 1/2 lemon
INSTRUCTIONS
- If not already prepared, cook your sushi rice according to packet instructions and allow it to cool slightly.
- Cut tofu into cubes and air-fry at 180°C for approximately 10 minutes, or until golden and slightly crispy on the edges.
- Prep your vegetables by finely slicing the carrot, cucumber and capsicum. Dice the avocado just before assembling to keep it fresh.
- To assemble, add sushi rice as the base of your container. Top with tofu, mixed raw vegetables, chopped nori and avocado.
- Sprinkle over grated ginger, drizzle with tamari and finish with fresh lemon juice.
- Store in airtight containers in the fridge and enjoy cold or slightly warmed (keeping the avocado fresh where possible).
Such an easy one to toss together for busy training weeks XX
