Sushi Bowls (with Ginger Soy Tofu)

Going out for sushi is the BEST. Sushi is one of those foods that most of us only ever get to eat when we go out. To prepare it is a real art, and takes years of dedicated practice to master. I’ve tried my hand at making sushi at home and while pretty tasty, it isn’t nearly as beautiful as what real sushi chefs create.

Making sushi at home can also be very time-consuming, and isn’t a meal that you can throw together and get on the table in less than 30 minutes. It’s definitely a weekend “spend most of the afternoon in the kitchen” type of deal. Great once in awhile, but probably not part of most of our weekly meal plans.

In my quest to inspire people to cook more at home and eat less takeout and restaurant foods, I wanted to share a way to make sushi lightening fast, but with all of the fantastic sushi flavours that we know and love. So, I present to you…..Sushi bowls!

Sushi bowls are awesome because they don’t miss a beat on the flavours that I love in sushi. They’re also a GREAT lunch idea if you want something different than the plain ol’ salad that you’ve been eating. You can pack these with plenty of veggies and any protein option you want.

For my sushi bowls I used a tasty Ginger Soy tofu, but you can throw any protein on top that you please. You can even swap out any of the veggies I used to make your own personalized sushi bowl. For your next dinner party, why not make a sushi bowl buffet where everyone can create their own dish? The options are endless!

Ginger Soy Tofu Sushi Bowl

Serves: 4

Prep time: 30 minutes (+ marinating time for tofu)


For the Ginger Soy Tofu:

  • 1 package extra firm tofu
  • 1 cup low-sodium soya sauce
  • 1 tsp chili flakes (more or less depending on how much heat you like)
  • 1 large clove garlic, minced
  • 2 Tbsp grated ginger (I keep mine in the freezer so it stays fresh AND grates much easier when it’s frozen)

1. Cut brick of tofu in half and place each half on a paper towel. Gently press to remove excess moisture, being careful not to break apart tofu.

2. Cut tofu into 1″ cubes and place in an airtight container.

3. Whisk together soya sauce, ginger, garlic, and chili flakes. Pour marinade over tofu and cover container. Let marinade at least 1 hour (or do this step the night before and let marinade overnight)

4. Preheat oven to 400F. Place tofu cubes on a baking sheet and bake for 20 minutes until tofu is warmed through and crispy on top.

For the Sushi Bowls

  • 1.5 cups dry short grain sushi rice
  • Various “sushi” toppings: I used shitake mushrooms, cucumber, and avocado. Feel free to get creative and top your bowl with whatever you like!

1. Prepare your sushi rice according to package directions

2. Chop toppings into bite-sized pieces.

3. Assemble bowls: Spoon 1/2-1 cup cooked rice into each bowl, top with desired toppings. I also like to drizzle mine with some sriracha sauce, my favourite hot sauce!

4. Enjoy!

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