Informations supplémentaires
30 min.
|
940 kcal
|
easy
|
|
Printable version
1. Cook Sushi Rice
Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1 cup salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook rice for 12–15 minutes or until grains are tender.
2. Marinated Tofu
Meanwhile, in a small bowl, combine GF low sodium tamari and maple mixture. Drain tofu and pat dry with paper towel. Dice tofu into 1/2 inch pieces. And tofu and half of the marinade to a medium bowl. Toss to coat.
3. Prepare Topping
Slice cucumber into 1/4 inch rounds. Cut avocado in half and remove pit. Slice into 1/4 inch slices and scoop flesh out with a large spoon. Tear nori into small pieces or cut into 1/4 inch thin strips using scissors.
4. Make Spicy Mayo
In a second small bowl, mix vegan mayonnaise and sriracha to taste.
5. Fry Tofu
Heat 1 tbsp. oil in a large skillet over medium. Once hot, use a slotted spoon to transfer tofu to skillet. Cook for 7–10 minutes, flipping every 1–2 minutes to brown all sides.
6. Assemble and Serve
Divide sushi rice between serving dishes. Top with carrot, cucumber, avocado, tofu, nori and sesame seeds. Top with the following to taste: remaining marinade, spicy mayo and pickled ginger. Enjoy!
3unitLebanese Cucumber(s)
2.809gBlack Sesame Seeds
300gTofu
83mlSauce Mix (Rice vinegar,Maple Syrup,,,,,,)
15mlSriracha
30mlVegan Mayonnaise
1unitAvocado(s)
1unitNori Sheet(s)
1unitCarrot(s)
120mlLiquid Tamarind Concentrate
25gPickled Ginger
163gCalrose Rice
What you need
pan, pot, strainer
940 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
105g
35%
fat
43g
66%
cholesterol
0mg
fiber
12g
48%
protein
41g
saturated
6g
30%
sodium
2710mg
113%
sugar
24g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg