Japanese Vegetarian Breakfast Bowl: Aromatic Rice, Silky Tofu & Crunchy Furikake Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup sushi rice (uncooked)
• 1 block firm tofu (about 14 oz)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 pack furikake seasoning (vegetarian)
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 2 green onions, chopped
• Sesame seeds for garnish
• Nori sheets, cut into strips for garnish (optional)

Instructions

1. a. Cook the sushi rice according to package instructions and set aside. b. Press the block of firm tofu between paper towels to remove excess moisture. Slice the tofu into 1/2 inch thick slabs. c. In a shallow dish, whisk together soy sauce, mirin, rice vinegar, and sugar. Gently marinate the tofu slices in this mixture for about 5 minutes, then transfer them to a preheated non stick pan over medium heat. Cook for 2 3 minutes per side until golden brown. d. To assemble the bowl, place a generous portion of cooked rice at the bottom. Arrange marinated tofu, avocado slices, cucumber, and green onions on top. Sprinkle furikake seasoning generously over the dish. Garnish with sesame seeds and nori strips if desired.

Chef’s Insight

The secret to a perfect Japanese Vegetarian Breakfast Bowl lies in the balance of textures and flavors. The aromatic rice provides a base, while the silky tofu adds creaminess, the crunchy furikake brings excitement, and the fresh vegetables offer a refreshing contrast.

Notes

This recipe can be easily scaled up to serve more people or reduced for a single portion. The furikake seasoning adds umami and texture, making it a key component of the dish.