Vegan Sushi Salad in a Jar

perfect lunch for on the go
icon 90 min
Sushi Salat im Glas ©foodspring
Sushi bowls already have a special place in our hearts. But to make sure we can take them along with us, we’ve got a way to bring your sushi bowl along with you. We’ve turned it into a salad. Just pop the lid open and you’re free to enjoy your favorite meal at the office, in school, or on the train. Do follow health precautions, though!

Ingredients

2 Persons

  • 100 g
    sushi rice
  • 1 tsp
    rice vinegar
  • 1
    avocado
  • 50 g
    arugula (rocket)
  • 60 g
    seaweed salad (wakame)
  • 60 g
    carrots
  • 100 g
    firm tofu

For the marinade:

  • 1 tbsp
    Peanut Butter
  • 1 tbsp
    lemon juice
  • 1 tbsp
    soy sauce
  • 1 tsp
    miso paste
  • 3.5 tbsp
    water, boiling

For the dressing:

  • 25 ml
    soy sauce
  • 2 tbsp
    lime juice
  • 1 tsp
    agave nectar
  • 0.5
    chili
  • 0.5 clove
    garlic
  • 10 g
    fresh coriander (cilantro)
  • optional toppings
    chili, coriander, roasted peanuts, sesame seeds

Preparation

  • 1

    Preheat the oven to 180° C.

  • 2

    Press the extra water out of the tofu, then cut into cubes.

  • 3

    Mix all the ingredients for the marinade in a small bowl.

  • 4

    Cover the tofu with the marinade. Lay a sheet of parchment paper on a baking tray. Spread the tofu over the parchment paper. Bake in the preheated oven at 180°C for 30-35 minutes.

  • 5

    Meanwhile, cook the sushi rice according to the instructions on the package. When it’s finished, set aside to cool.

  • 6

    Now, make the chili-lime dressing. Dice the chili, garlic, and coriander.

  • 7

    Mix all the ingredients for the dressing together in a small bowl. Set aside.

  • 8

    Peel the carrots and cut into thin matchsticks. Cut the avocado into bite-sized pieces. Boil a pot of water and defrost the edamame in the water for 3-4 minutes.

  • 9

    When the tofu is done baking, put together the sushi bowl. First, put the rice and rice vinegar into the glass. Stir well. Top with all the vegetables and the tofu. Drizzle the chili-lime dressing on top.

  • 10

    Garnish with fresh coriander, roasted peanuts, chili, and sesame seeds to taste.

  • 1
    Enjoy!
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Recipe Overview

Goal
muscle_building
Total time
90 min
Difficulty
easy

Nutritional value, per portion

Protein
23g
Carbs
53g
Fat
20g
Calories
498 kcal