Vegan Tofu Salmon Rice Bowl with Home made Vegan Mayo

This mind-blowing tofu “salmon bowl” is my favourite lunch bowl ever and I personally make it no less than as soon as per week. Completely seasoned and barely charred tofu “salmon”, damaged aside and blended right into a bowl of steamy rice, topped with candy chili sauce and creamy do-it-yourself vegan kewpie mayo, and at last all wrapped in a chunk of crispy seaweed – it is land and ocean, vitamin and taste, multi function chunk.

You would possibly know this bowl as an web “development” however for me and I imagine many different Jap Asian children, it is a childhood reminiscence. I grew up in a coastal metropolis proper on the seashore and crispy seaweed is a snack our family all the time had in abundance, they’re simply so scrumptious, obtainable, low cost, and truly wholesome. And earlier than anybody even needed to educate me, I began utilizing crispy seaweed to select up steamed rice, I’d even skip the chopsticks and simply use my fingers to pinch up the rice and no matter I blended in it for that meal with the seaweed.

I like the sensation when my enamel crunch by means of the seaweed and sink right into a fluffy mattress of rice, it is the savory taste from the ocean meets the fragrant style from the earth, it is humble and easy, nevertheless it brings pleasure and a way or heat to my coronary heart like no different meals.

So now that this bowl has gone viral, I took that as an ideal probability to make a vegan model to recreate my childhood fave. I made the fish fillet out of tofu that’s FLAKY, tender, savory, and PINK identical to salmon! And you may full the bowl with sushi rice, avocado, kimchi, pickled sushi ginger, pickled radish, sriracha, and do-it-yourself mayo, which is product of silken tofu and some different easy components.

INGREDIENTS:

1 16 oz block additional agency tofu

Sriracha sauce or different scorching sauce of alternative

Oil for cooking, any excessive smoke level impartial style oil could be tremendous

For the marinade –

TO MAKE:

– Slice the block tofu diagonally into two triangles, and carve across the straight nook to create a curve that resembles a salmon fillet form;

– Rating the highest curved aspect with a diagonal angle, do not lower too deep, simply sufficient to create the sample;

– Flip and rating the underside aspect, make parallel small cuts, and similar rule, do not lower too deep or lower by means of the tofu;

– Combine all of the marinade components in an hermetic container, be certain that the miso paste is nicely dissolved;

– Fastidiously switch the tofu fillets into the marinade, allow them to marinate for no less than 2 hours or in a single day within the fridge;

– When able to prepare dinner, warmth a drizzle of oil in a non-stick frying pan over medium-high warmth, pan-fry the marinated tofu fillets until golden brown on all sides, and the sides barely charred, about 2 – 3 minutes per aspect;

– For the curved prime aspect, you possibly can maintain the fillet with a pair of tongs to get the curved aspect to sear and brown evenly;

– Place a couple of slices of avocado, pickled radish, or different sides onto the rice and tofu combination, layer a chunk of crispy seaweed on prime, use your chopsticks to wrap the combination beneath with the seaweed and type just a little roll, eat it with one chunk, take pleasure in!