Sushi Bowl

By Nmami Agarwal             06/25/2018

Sushi Bowl

When hunger strikes, get some rice! This recipe is for all the rice lovers out there. And if you’re not a rice lover, then you’ll definitely become one after trying out this tofu sushi bowl. Here is a flavourful recipe with an ocean of vitamins and minerals intertwined together just for you. Uncover a quick and inexpensive route to your favorite sushi bar.

Sushi rice, are small grained, thick grains which are rich in starch. The abundance of starch makes it chewy, sticky and gives it just the perfect texture to chomp down on. With the fair amount of vegetables present in this recipe, antioxidants, vitamins, minerals and dietary fiber become complementary. Tofu, on the other hand, is a great source of protein and contains all the eight essential amino acids. In addition to that, tofu is a great source of Calcium, Phosphorus and Vitamin B1. So here is a recipe to the perfect take-out packed with flavor and health


  • 40 grams firm tofu, drained

  • 20g cooked sushi rice

  • 15g soaked soya beans

  • 1 Tsp olive oil

  • 20g radish, thinly sliced

  • 15g cucumber halved lengthways

  • 15g carrot, peeled and cut into thin matchsticks

  • 1 spring onion, thinly shredded

  • 1 tsp toasted sesame seeds

CALORIES: 170-177 kcals

Serving: 1

For the dressing:

  • ½ lime, finely grated zest and juice

  • ½ level tsp runny honey

  • ½ dark soy sauce

  • ½ tsp rice vinegar or normal vinegar

  • 1 teaspoon toasted sesame oil

CALORIES: 34 kcal



  • To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes.
  • Cook sushi rice as per given package instructions.

  • For the dressing, put the lime zest, juice and honey in a small saucepan and simmer for 1 minute. Stir in the soy sauce, vinegar, and sesame oil and set aside.

  • Cut the tofu into 1.5cm cubes. Pour olive oil and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown.

  • Place the rice in a bowl and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot, and spring onions. Sprinkle over the tofu, and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat.

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