Sushi Rice Bowls with Tofu Teriyaki Recipe

Name: Sushi Rice Bowls with Tofu Teriyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mirin (rice wine), sake, or dry white wine; 2 Tbs. low-sodium soy sauce or tamari; 1 Tbs. natural sugar; 1 Tbs. rice vinegar; 2 tsp. grated fresh ginger; 1 tsp. dark sesame oil; 1 14- to 16-oz. pkg. extra-firm tofu, drained and cubed; 1 1/2 cups short-grain brown rice; 3 Tbs. rice vinegar; 1 Tbs. natural sugar; 1/4 tsp. salt; 2 sheets toasted nori, cut into short strips ( 3/4 cup), plus more for garnish; 1 medium avocado, pitted, peeled, and finely diced; 2 medium carrots, cut into matchsticks or coarsely grated (1 cup); 1/2 cucumber, cut into matchsticks or coarsely grated ( 1/2 cup); Toasted sesame seeds, optional; Thinly sliced green onions, optional

Servings: persons

1/4 cup mirin (rice wine), sake, or dry white wine
2 Tbs. low-sodium soy sauce or tamari
1 Tbs. natural sugar
1 Tbs. rice vinegar
2 tsp. grated fresh ginger
1 tsp. dark sesame oil
1 14- to 16-oz. pkg. extra-firm tofu, drained and cubed
1 1/2 cups short-grain brown rice
3 Tbs. rice vinegar
1 Tbs. natural sugar
1/4 tsp. salt
2 sheets toasted nori, cut into short strips ( 3/4 cup), plus more for garnish
1 medium avocado, pitted, peeled, and finely diced
2 medium carrots, cut into matchsticks or coarsely grated (1 cup)
1/2 cucumber, cut into matchsticks or coarsely grated ( 1/2 cup)
Toasted sesame seeds, optional
Thinly sliced green onions, optional

1
To make Tofu Teriyaki: Combine all ingredients except tofu in shallow container.
2
Add tofu, and toss to coat.
3
Marinate 10 to 15 minutes, stirring once or twice.
4
Meanwhile, to make Sushi Rice: Bring rice and 3 cups water to a boil in saucepan.
5
Cover, reduce heat to medium-low, and simmer 30 minutes, or until all water is absorbed.
6
(For a more tender grain, add 1/2 cup water and cook until absorbed.)
7
Remove from heat.
8
Transfer rice to bowl, and stir in vinegar, sugar, and salt.
9
Stir in nori, cover bowl, and set aside.
10
Heat large non-stick skillet over medium-high heat.
11
Add tofu and marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.
12
To serve, divide Sushi Rice among six large soup bowls.
13
Top with Tofu Teriyaki, avocado, carrots, and cucumber.
14
Garnish with extra nori, sesame seeds, and green onions (if using).

519

kcal

Calories

Fat

112

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 17 ingredients. The key ingredients include: 1/4 cup mirin (rice wine), sake, or dry white wine, 2 Tbs. low-sodium soy sauce or tamari, 1 Tbs. natural sugar, 1 Tbs. rice vinegar, and more.

Yes, Sushi Rice Bowls with Tofu Teriyaki 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!

Sushi Rice Bowls with Tofu Teriyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions