Sushi Salad With Tofu And Brown Rice Recipe

Name: Sushi Salad With Tofu And Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinated Tofu & Brown Rice; 12oz (350g) firm tofu, pressed dry between layers of paper towel and cut into 3/4-inch thick strips; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon grated fresh ginger; 1/2 teaspoon sesame oil; 11/2 cups short grain brown rice; 23/4 cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon soy sauce; Ginger Wasabi Dressing; 1/4 cup rice wine vinegar; 1/4 cup mayonnaise; 2 tablespoons peanut oil; 1 tablespoon soy sauce; 1 teaspoon wasabi paste; 1 teaspoon honey; 1/2 teaspoon grated fresh ginger; 1 small English cucumber, peeled and thinly sliced; 1 large carrot, peeled and thinly sliced; 1 cup shelled frozen edamame, thawed and drained well; 1 ripe avocado, pitted, peeled and sliced; 1 tablespoon toasted sesame seeds; 1 nori sheet, cut into thin strips

Servings: persons

Marinated Tofu & Brown Rice
12oz (350g) firm tofu, pressed dry between layers of paper towel and cut into 3/4-inch thick strips
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon grated fresh ginger
1/2 teaspoon sesame oil
11/2 cups short grain brown rice
23/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon soy sauce
Ginger Wasabi Dressing
1/4 cup rice wine vinegar
1/4 cup mayonnaise
2 tablespoons peanut oil
1 tablespoon soy sauce
1 teaspoon wasabi paste
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1 small English cucumber, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
1 cup shelled frozen edamame, thawed and drained well
1 ripe avocado, pitted, peeled and sliced
1 tablespoon toasted sesame seeds
1 nori sheet, cut into thin strips

1
Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.
2
For the rice, in a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.
3
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.
4
For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.
5
To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.

1130

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: Marinated Tofu & Brown Rice, 12oz (350g) firm tofu, pressed dry between layers of paper towel and cut into 3/4-inch thick strips, 2 tablespoons soy sauce, 1 tablespoon mirin, and more.

Yes, Sushi Salad With Tofu And Brown Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sushi Salad With Tofu And Brown Rice

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