I’ve been craving sushi rice lately – that vinegary, slightly sweet flavor you get when you bite into some nigiri sushi, for example. I figured, how good would it be to make a vegetarian sushi rice bowl, complete with seaweed salad, pickled ginger, and brown rice, spiked with a little rice wine vinegar? Pretty satisfying, if you ask me.

To add some protein, add some sushi-grade tuna or salmon. You could also add in a hard-boiled egg, but I chose to add in some marinated soft tofu.

Wakame is a sea vegetable that is just great, in soups (you’ll find this in miso soup) and salads. Simply soak it in water for a few minutes before using, to rehydrate it. You can find this product in a lot of places nowadays. I bought mine at a local Asian grocery store, but I’ve even seen it at Whole Foods.

There’s no recipe to this – I just did everything quickly, on the spur of the moment. You can just prepare everything to your taste. In the wakame salad, simply rehydrate the amount of seaweed you want to use (not too much since it really expands in water), add rice vinegar, mirin, and granulated sugar to taste. Ta da!

Soft Tofu Sushi Rice Bowl
Soft tofu recipe (also called silken tofu)
Avocado, diced
Wakame salad (rehydrate wakame in water, drain, then add rice vinegar, mirin, and sugar to taste)
Cucumber, sliced
Pickled ginger
Short or medium-grain brown rice