These easy and delicious sushi bowls have recently become part of our regular weekly dinner menu. I LOVE THEM!! And they are very easy to make and basically only require four fresh ingredients plus a few pantry or fridge staples. I’ve made sushi bowls in the past, but this version was inspired by a Fresh Prep meal. This version is a further simplified version of those. I love that, besides cooking the rice and pan-frying the marinated tofu, there’s no other cooking. You just chop the carrots and the cukes, marinate the tofu in just two ingredients, make the sauce using two ingredients, then chuck everything together. You can also take components of this meal to make for a very kid-friendly meal (cucumbers, carrots sticks, plain tofu and rice). Hope you love this bowl as much as I do! Serves 2
In a medium bowl, combine soy sauce and maple syrup. Add the tofu and stir gently to coat. Marinate for at least 15 minutes or up to 24 hours. Give tofu a stir every once in a while to ensure it’s marinated evenly.
Cook rice according to package instructions.
Chop cucumbers and carrots (or grate them if you’re short on time) then toss with rice vinegar. Set aside.
Add the tofu and marinade to a pan over medium to medium high heat. Cook for 10-15 minutes, stirring occasionally, until golden brown.
In a small bowl, combine mayo with hot sauce and stir. Set aside.
Dish up your rice into two bowls. Add carrots and cucumbers along with any rice vinegar remaining in dish. Next, add tofu, then garnish with pickled ginger and lots of sesame seeds. Drizzle with spicy mayo sauce. Enjoy!