WWW.FREI-STYLE.COMVegetarian Sushi Bake with Tofu and Avocado
Ingredients
For the sushi rice
- 400 gr (14 oz.) sushi rice (uncooked)
- 2 Tbsp rice vinegar
- 2 Tbsp white wine vinegar
For the tofu layer
- 450 gr (15.9 oz.) firm tofu
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp furikake (without fish flakes)
- 60 gr (2.1 oz.) cream cheese
- 2 Tbsp Kewpie mayo
- 1 Tbsp sriracha
To serve
- 1-2 Tbsp Kewpie mayo
- sriracha (to taste)
- 1/2 cucumber (or 2 mini cucumbers)
- 1 avocado
- 2-3 spring onions
- 1/2 Tbsp sesame seeds
- pickled ginger (to taste)
- nori sheets (for wrapping)
Equipment: Sieve, Medium pot with a lid, Grater, 2 bowls, Baking dish, about 20 x 20 cm (8 x 8 inches), Cutting board and sharp knife
Instructions
Cook the sushi rice
- 1.Rinse the sushi rice in a sieve under cold water until the water runs almost clear, then cook it according to the packet instructions.
- 2.Mix the hot rice with the rice vinegar and white wine vinegar and let it cool a little.
Make the tofu layer
- 1.Drain the tofu, pat it dry and grate it coarsely into a bowl.
- 2.Add the soy sauce, sesame oil, rice vinegar, furikake, cream cheese, Kewpie mayo and sriracha and mix everything until creamy.
Layer and bake
- 1.Preheat the oven to 200°C (390°F) conventional heat. Spread the cooled rice evenly in the baking dish and press it down lightly.
- 2.Spread the tofu mixture over the rice and bake the sushi bake for 15 to 20 minutes until the top takes on a little color.
Garnish and serve
- 1.Meanwhile, cut the cucumber and avocado into thin slices or cubes and slice the spring onions into rings.
- 2.Take the sushi bake out of the oven, top it with cucumber, avocado, spring onions, sesame and pickled ginger and drizzle with Kewpie mayo and sriracha.
- 3.Serve with nori sheets. Spoon a little sushi bake onto a sheet, wrap it up and enjoy.
Notes
Tip from my kitchen: let the rice really cool after seasoning, otherwise the tofu layer turns runny as you spread it, and only press it lightly into the dish so it stays fluffy. Furikake is a Japanese seasoning blend of sesame, seaweed and salt. Look for one without fish flakes, or simply mix toasted sesame with crumbled nori and a little salt. The toppings can vary, edamame, mango or radishes work too. Our children love filling their own nori rolls, which turns the sushi bake into a real hands-on meal.
Nutrition per serving: 740 kcal · 24 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook