Recipe Studio
26 minutes•Easy•Serves 1

Deconstructed Sushi Bowl with Tofu, Avocado, and Cucumber

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Deconstructed Sushi Bowl with Tofu, Avocado, and Cucumber

By @chef1

A bowl combining rice with cubed avocado, cucumber, and pan-fried tofu, drizzled with soy sauce and topped with coleslaw mix for a slaw-like texture.

Recipe Rating

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Ingredients

  • ●1 cup Cooked rice
  • ●4 oz Tofu
  • ●1/2 Avocado
  • ●1/2 English cucumber
  • ●25g Cabbage, raw, shredded
  • ●16g Soy sauce
  • ●1 tsp Rice vinegar
  • ●5g Sriracha
  • ●5g Olive oil for pan-frying tofu

Instructions

  1. 1
    Use the measured already-cooked rice. Warm it and mix in all the listed rice vinegar; no dry rice is cooked.
  2. 2
    Cube the tofu and pan-fry in all the measured 5g oil for 8 minutes, turning, until golden. Toss with half the measured soy sauce.
  3. 3
    Chop the avocado and cucumber.
  4. 4
    Assemble the bowl: rice on the bottom, then arrange the tofu, avocado, cucumber, and coleslaw mix on top.
  5. 5
    Drizzle the bowl with the remaining soy sauce and all the measured sriracha.
  6. 6
    Enjoy!

Recipe details

Cuisine
Japanese-inspired
Category
Main course
Preparation
14 minutes
Cooking
12 minutes

Estimated total: 26 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • finish warm: 1 min planning allowance (finish_warm)
  • pan preheat: 3 min planning allowance (pan_preheat)
  • simple prep: 5 min planning allowance (simple_prep)
  • assemble: 5 min planning allowance (assemble)
  • transfer: 2 min planning allowance (transfer)
  • transfer: 2 min planning allowance (transfer)
  • Cooked rice: USDA cup portion weight
  • Assumed white, short-grain, enriched rice.
  • Avocado: USDA avocado, NS as to Florida or California portion weight
  • Assumed a generic avocado (NS as to Florida or California).
  • English cucumber: USDA cucumber (8-1/4") portion weight
  • Assumed generic cucumber with peel, as English cucumbers are typically eaten with skin.
  • Replace unidentified coleslaw mix with plain shredded cabbage.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Rice vinegar: product-label volume convention (teaspoon 5 mL, tablespoon 15 mL, cup 240 mL)
  • Rice vinegar: USDA FoodData Central Branded: KIKKOMAN, published 2021-10-28; product-label estimate, formulation and label rounding may vary (https://fdc.nal.usda.gov/food-details/2158088/nutrients)
  • Kikkoman unseasoned rice-vinegar label; milliliters remain volume, not gram weights.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Recipe Studio chosen explicit quantity for an ingredient required by the written method.
  • Cabbage, raw, shredded: Replace unidentified coleslaw mix with plain shredded cabbage. Original: {"item":"Coleslaw mix","amount":"1/4 cup"}. Authored: {"item":"Cabbage, raw, shredded","amount":"25g"}.
  • Soy sauce: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Soy sauce or tamari","amount":"1 tbsp"}. Authored: {"item":"Soy sauce","amount":"16g"}.
  • Sriracha: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Sriracha","amount":"to taste"}. Authored: {"item":"Sriracha","amount":"5g"}.
  • Olive oil for pan-frying tofu: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Olive oil for pan-frying tofu","amount":"5g"}.
  • Cabbage, raw, shredded: Replace unidentified coleslaw mix with plain shredded cabbage. Original: {"item":"Coleslaw mix","amount":"1/4 cup"}. Authored: {"item":"Cabbage, raw, shredded","amount":"25g"}.
  • Soy sauce: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Soy sauce or tamari","amount":"1 tbsp"}. Authored: {"item":"Soy sauce","amount":"16g"}.
  • Sriracha: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Sriracha","amount":"to taste"}. Authored: {"item":"Sriracha","amount":"5g"}.
  • Olive oil for pan-frying tofu: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Olive oil for pan-frying tofu","amount":"5g"}.

sushi bowl · tofu · avocado · cucumber

Estimated nutrition per serving

652 calories · 28.7 g protein · 73.8 g carbohydrate · 30.3 g fat · 1015 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Monday
dinner
winter
Requested: 8 min
1 person
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