
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sushi-rice bowl with teriyaki tofu
Lunch
2 Servings, 670 Calories/Serving
35 Minutes
Short grain sushi rice is slightly sticky when it’s cooked and when it’s seasoned with rice vinegar it offers the some of the same great flavors of a sushi dinner. Instead of raw fish, Chef Justine tops the rice with teriyaki-seasoned tofu and an assortment of healthy, colorful vegetables.
In your bag
- 1 cup sushi rice
- 2 tablespoons rice seasoning (rice vinegar-sugar-salt)
- ¼ ounce ginger
- 1-2 cloves garlic
- 12 ounces tofu
- 1 English cucumber
- 1 red pepper
- 2 tablespoons black sesame seeds
- ¼ cup teriyaki sauce (tamari-brown sugar-mirin)
- 2 ounces pea shoots
- 2 tablespoons rice seasoning (rice vinegar-sugar-salt)
- ¼ ounce ginger
- 1-2 cloves garlic
- 12 ounces tofu
- 1 English cucumber
- 1 red pepper
- 2 tablespoons black sesame seeds
- ¼ cup teriyaki sauce (tamari-brown sugar-mirin)
- 2 ounces pea shoots
Nutrition per serving
Calories: 670, Protein: 29g, Fiber: 7 g, Total Fat: 21g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 890 mg, Carbohydrate: 91 g, Added Sugar: 21 g.
Instructions
Wash produce before use
1
Cook the rice
- In a fine-mesh strainer, rinse the rice until the water runs clear.
2
Prep the vegetables
- Peel and finely chop the ginger.
- Finely chop the garlic.
- Cut the tofu into 1-inch cubes.
- Slice the cucumber in half lengthwise and then slice crosswise into thin half moons.
- Seed and thinly slice the pepper.
3
Toast the sesame seeds
4
Cook the tofu
Serve