Avocado and Tofu Sushi Bowl

with carrots, cucumber, and spicy mayo

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Sushi may immediately bring visions of raw fish and slabs of wasabi, but there are other flavors to celebrate beyond the obvious. Tofu seared in sweet teriyaki joins cucumbers and carrots doused in seasoned rice vinegar, as well as avocado and spicy Sriracha mayo. Topped with the unique furikake seasoning bringing a hint of the sea, this is just the bowl to complete your sushi flavor education.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 2 Persian Cucumbers
  • Info
    12 oz. Extra Firm Tofu
  • Info
    0.84 oz. Mayonnaise
  • 2 tsp. Sriracha
  • 3 oz. Matchstick Carrots
  • 1 oz. Seasoned Rice Wine Vinegar
  • 1 Avocado
  • Info
    1 oz. Teriyaki Glaze
  • 3 tsp. Nori Komi Furikake

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    820
  • Carbohydrates
    90g
  • Fat
    40g
  • Protein
    25g
  • Sodium
    1523mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with 1½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Line a plate with paper towels. Drain and cut tofu into ½" dice. Place on towel-lined plate, and top with more paper towels and another plate. Set aside to press, 5 minutes. Season pressed tofu with ¼ tsp. salt and ¼ tsp. pepper. While tofu presses, trim cucumbers and cut into ¼" rounds on an angle. Combine mayonnaise and Sriracha (to taste) in a mixing bowl and refrigerate until plating.

  • 3

    Prepare the Salad

    In another mixing bowl, combine cucumbers, matchstick carrots, seasoned rice vinegar, 1 tsp. olive oil, and ¼ tsp. salt. Set aside.

  • 4

    Prepare the Avocado

    Halve avocado around the pit. Remove pit by carefully tapping pit with the blade of a sharp knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into ¼" slices.

  • 5

    Cook Tofu and Finish Dish

    Place a large non-stick pan over high heat. Add 1 Tbsp. olive oil and tofu to very hot pan and stir occasionally until tofu is browned all over, 6-9 minutes. Add teriyaki glaze and stir until tofu is fully coated. Remove from burner and season with a pinch of salt. Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado, and garnishing with furikake seasoning (to taste). Serve spicy mayo on the side. Bon appétit!

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