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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meatlovers! If using salmon or wild-caught salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as tofu in Step 5, cooking salmon skin side up, in hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. 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 undisturbed over medium-high heat until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
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.
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.
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.
After tofu is pressed, season all over with ¼ tsp. salt and ¼ tsp. pepper.
Prepare the Salad
In another mixing bowl, combine cucumbers, matchstick carrots, vinegar, 1 tsp. olive oil, and ¼ tsp. salt. Set aside.
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.
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 ¼ tsp of salt.
Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado. Garnish with sesame seeds (to taste). Serve Sriracha mayonnaise on the side. Bon appétit!
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