Easy Sushi Bowls
A weeknight lifesaver — open a few packages, slice some veggies, done. Use whatever crunchy vegetables you have on hand.
15 minutes (no cooking required)Serves 2
Ingredients
- 2 cups cooked rice (microwaveable pouches work great)
- 1 block firm tofu, pressed and cubed (optional: marinate with hot sauce and nutritional yeast and air-fry)
- 1 cup shelled edamame (refrigerated section), thawed
- 1 carrot, thinly sliced or julienned
- ½ cucumber, thinly sliced
- 1 sheet nori (seaweed), crumbled
- 1 cup shredded cabbage or pre-made slaw
- Oil-free chili sauce (a sweet chili sauce works well)
Instructions
- 1
Warm the rice and divide between two bowls.
- 2
Arrange tofu, edamame, carrot, cucumber, and cabbage in sections on top.
- 3
Sprinkle crumbled nori over everything.
- 4
Drizzle with chili sauce and serve.
Notes & tips
- Optional toppings: sesame seeds, sliced avocado, kimchi, mango.
- Make it portable: pack components separately and assemble at lunch.