Meal Kit
Umami Avocado and Tofu Sushi Bowl
with carrots, cucumber, and spicy mayo
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
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Vegetarian
Chef
Jimmy Madla
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 sesame seeds, this is just the bowl to complete your sushi flavor education.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 1 Avocado
- 2 Persian Cucumbers
- ¾ cup Jasmine Rice
- 3 oz. Matchstick Carrots
- 1 oz. Seasoned Rice Vinegar
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1 oz. Teriyaki Glaze
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0.84 oz. Mayonnaise
- 2 tsp. Sriracha
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1½ tsp. Multicolor Sesame Seeds
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.
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Nutrition (per serving) MOxrKoPr
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Calories930
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Carbohydrates94g
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Net Carbs77g
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Fat51g
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Protein29g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using shrimp, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as tofu in Step 5, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using diced chicken, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as tofu in Step 5, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ahi tuna, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as tofu in Step 5, cooking until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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1 Cook the Rice
Bring a small pot with 11/2 cups water and rice to a boil. Once boiling, 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 1/2" dice. Place on towel-lined plate, and top with more paper towels and another plate. Set aside to press, 5 minutes.
While tofu presses, trim cucumbers and cut into 1/4" rounds on an angle.Combine mayonnaise and Sriracha (to taste) in a mixing bowl and refrigerate until plating.After 5 minutes, season tofu all over with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Prepare the Salad
In another mixing bowl, combine cucumbers, matchstick carrots, vinegar, 1 tsp. olive oil, and 1/4 tsp. salt. Set aside.
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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 1/4" slices.
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5 Cook Tofu and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add 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 1/4 tsp. salt.Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado. Garnish with sesame seeds. Serve spicy mayonnaise on the side for dipping. Bon appétit!
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