Sushi bowl

If you're craving sushi but don't feel like going through the whole process of rolling and assembling, this sushi bowl recipe is exactly what you've been looking for.

It's an interesting combination of fresh and healthy ingredients, with a perfect balance of textures and flavors, and the aromatic sauces and toppings add that extra touch of flavor.

It's perfect for those looking for a quick and nourishing lunch option or if you want to impress friends with a special dinner. Give this modern and bold reinterpretation of sushi a try and let yourself be inspired by the creativity and versatility of this bowl.

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Portions: 2

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

• 1 sheet of nori seaweed

• 100 g of rice

• 8 medium-sized mushrooms

• 180 g of tofu (I used the one from Lidl)

• 1 raw bell pepper

• 4 pieces of roasted bell pepper

• 1/2 Fabio cucumber

• 2 tablespoons of sprouts

• 1 small mango or half of a medium-sized one

• 1 avocado

• 2 tablespoons of pickled ginger

• 1/2 teaspoon of wasabi

• soy sauce (for tofu and topping)

  Sauce for tofu

• 4 tablespoons of soy sauce

• 1 pinch of pepper, paprika

Method:

1. Start by cooking the rice. For half a cup of rice, boil it with one cup of water.

2. Before using the tofu, press out the excess water with your hands to achieve a firmer texture. Cut it into strips and marinate it with soy sauce and spices, then set it aside.

3. Slice the mushrooms into quarters and cook them in a pan with a pinch of salt and pepper over medium heat for 5 minutes. Once cooked, use the same pan to cook the tofu, adding a little oil, until it caramelizes on all sides, about 10 minutes.

4. Julienne all the vegetables (cucumber, bell pepper, avocado, mango).

5. Add all the ingredients in a bowl and drizzle soy sauce and wasabi over them.

6. Enjoy!