Simple nori rice bowls are subtly infused with the tasty sea vegetable. Embellished with crispy tofu, cucumber, and avocado, it’s like veggie sushi deconstructed.
Tofu fans will surely enjoy this easy rendition of rice bowls. The tofu is crisp-cooked, and nori gives the bowl a hint of sushi-like flavor.
This is an ideal use for leftover cooked rice, and the combination makes for a delicious lunch or dinner. Depending on the size of your bowls (and appetite), this makes 2 to 3 servings.
For the tofu
- 14-ounce tub extra-firm tofu
- 1 tablespoon neutral vegetable oil
- 1 tablespoon maple syrup or agave, or to taste
- 1 tablespoon soy sauce or tamari, or to taste
- 1 teaspoon sriracha, or to taste, optional
For the bowls
- 1 sheet toasted nori or 6 to 8 pieces nori snacks
- 2 to 3 cups cooked rice (brown or white), warm or cold
- 1 medium ripe avocado, pitted, peeled, and diced
- Thinly sliced cucumber as desired
- A handful of cilantro or parsley leaves
- Sesame seeds
- Extra soy sauce for serving
- Cut the tofu into 1/2-inch-thick slices crosswise to get 6 slabs. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab into dice.
- Slowly heat the oil, syrup, and soy sauce together in a skillet or stir-fry pan, stirring together as they heat up.
- Add the tofu and stir quickly to coat. Sauté over medium-high heat until golden-brown and crisp on most sides, about 10 minutes. Taste and add more syrup and/or soy sauce if you’d like, along with sriracha, if you’d like the tofu to be spicier.
- Cut the nori into short narrow strips. Stir most of it into the rice, leaving a little for garnish. Add a little rice vinegar to the rice.
- To assemble: Divide the rice between 2 or 3 bowls (depending on the size of the bowls and appetite). Arrange the avocado, cucumber, and tofu over the surface. Garnish with cilantro, sesame seeds, and reserved nori.
- Serve at once, passing around extra soy sauce if you’d like.
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