Deconstructed Sushi (Vegetarian, Vegan Actually)

Name: Deconstructed Sushi (Vegetarian, Vegan Actually)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups short-grain brown rice; 3 ½ cups water; 2 teaspoons fine grain sea salt; 2 sheets nori, seaweed; 6 ounces extra firm tofu; 1 orange, juice and zest of; 12 lemon, juice and zest of; 2 tablespoons raw brown sugar (regular white sugar is ok too); 2 tablespoons shoyu, sauce (or soy sauce); 2 tablespoons brown rice vinegar; 4 green onions, chopped; 1 avocado, peeled, pitted, and thinly sliced; 3 tablespoons sesame seeds, toasted

Servings: persons

2 cups short-grain brown rice
3 ½ cups water
2 teaspoons fine grain sea salt
2 sheets nori, seaweed
6 ounces extra firm tofu
1 orange, juice and zest of
12 lemon, juice and zest of
2 tablespoons raw brown sugar (regular white sugar is ok too)
2 tablespoons shoyu, sauce (or soy sauce)
2 tablespoons brown rice vinegar
4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted

1
Rinse and drain the rice two or three times.
2
Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
3
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes.
4
Crumble or chop coarsely.
5
Drain the tofu and pat it dry.
6
Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu.
7
Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side.
8
Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
9
Let cool, enough to handle, then cute crosswise into matchsticks.
10
Repeat with the remaining sheets.
11
To make the dressing, combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil.
12
Cook for 1 or 2 minutes, the add the shoyu and vinegar.
13
Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened.
14
Remove from the heat and stir in the zests.
15
When the rice is done, stir in 1/3 cup of the dressing and add more to taste.
16
Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.

566

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups short-grain brown rice, 3 ½ cups water, 2 teaspoons fine grain sea salt, 2 sheets nori, seaweed, and more.

Yes, Deconstructed Sushi (Vegetarian, Vegan Actually) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!