Vegan Sushi Salad in a Jar

Name: Vegan Sushi Salad in a Jar
Total time: 90 min
Ingredients: sushi rice; rice vinegar; avocado; arugula (rocket); seaweed salad (wakame); carrots; firm tofu; Peanut Butter; lemon juice; soy sauce; miso paste; water, boiling; soy sauce; lime juice; agave nectar; chili; garlic; fresh coriander (cilantro)

perfect lunch for on the go

90 min

©foodspring

By Anne-Sophie Hoffman
September 21, 2021

Why trust us?

Sushi bowls already have a special place in our hearts. But to make sure we can take them along with us, we’ve got a way to bring your sushi bowl along with you. We’ve turned it into a salad. Just pop the lid open and you’re free to enjoy your favorite meal at the office, in school, or on the train. Do follow health precautions, though!

Ingredients

2 Persons

100 g

sushi rice
1 tsp

rice vinegar
1

avocado
50 g

arugula (rocket)
60 g

seaweed salad (wakame)
60 g

carrots
100 g

firm tofu

For the marinade:

1 tbsp

Peanut Butter
1 tbsp

lemon juice
1 tbsp

soy sauce
1 tsp

miso paste
3.5 tbsp

water, boiling

For the dressing:

25 ml

soy sauce
2 tbsp

lime juice
1 tsp

agave nectar
0.5

chili
0.5 clove

garlic
10 g

fresh coriander (cilantro)
optional toppings

chili, coriander, roasted peanuts, sesame seeds

Preparation

1

Preheat the oven to 180° C.
2

Press the extra water out of the tofu, then cut into cubes.
3

Mix all the ingredients for the marinade in a small bowl.
4

Cover the tofu with the marinade. Lay a sheet of parchment paper on a baking tray. Spread the tofu over the parchment paper. Bake in the preheated oven at 180°C for 30-35 minutes.
5

Meanwhile, cook the sushi rice according to the instructions on the package. When it’s finished, set aside to cool.
6

Now, make the chili-lime dressing. Dice the chili, garlic, and coriander.
7

Mix all the ingredients for the dressing together in a small bowl. Set aside.
8

Peel the carrots and cut into thin matchsticks. Cut the avocado into bite-sized pieces. Boil a pot of water and defrost the edamame in the water for 3-4 minutes.
9

When the tofu is done baking, put together the sushi bowl. First, put the rice and rice vinegar into the glass. Stir well. Top with all the vegetables and the tofu. Drizzle the chili-lime dressing on top.
10

Garnish with fresh coriander, roasted peanuts, chili, and sesame seeds to taste.
1

Enjoy!