Cubes of sushi-grade tuna marinated in soy and sesame over seasoned rice with avocado and cucumber. This vegan version swaps in mayonnaise, tofu. Ready in about 45 minutes.
Prep 20 min Cook 25 min Serves 2 Easy
Ingredients
🧅Spring Onions2
🫙Soy Sauce2 tbsp
🫙Sesame Oil1 tsp
🍥Tofufirm, cubed
🥑Avocado1
🥬Cucumber1/2
🫙Rice Vinegar1 tbsp
🌾Sushi Rice1 cup, uncooked
Optional extras
🫙Mayonnaisevegan mayonnaise
🫙Nori Seaweed1 sheet, shredded
🫙Sesame Seeds1 tsp
Instructions
1
For this vegan version, use tofu for tuna, mayonnaise for kewpie mayonnaise wherever the steps mention them.
2
Cook the rice and season with rice vinegar; cool slightly.
3
Toss the tuna with soy sauce, sesame oil and spring onions; chill 10 minutes.
4
Divide rice between bowls and top with tuna, avocado and cucumber.
5
Finish with sesame seeds, nori and a little mayonnaise.
Chef's tip
Use only fish sold as sushi-grade and keep it cold until serving.
