Avocado Sushi Bowl
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.
Click here to view and download the PDF version of this recipe.
Servings: 24
Estimated Plate Cost: $2.21
Ingredients
Rice Ingredients
Brown Rice 6 Cups
Water 6 Cups
Lemongrass Tofu Ingredients
Tofu, firm, drained, pressed
28 Oz.
Lemongrass, fresh 6 Each
Garlic, cloves, minced 2 Cloves
Water 4 Tbsp.
Tamari paste 4 Tbsp.
Lemon juice 2 Tbsp.
Maple syrup 2 Tsp
Sriracha 2 Tsp.
Vegetable oil 2 Tbsp.
Miso Ginger Dressing Ingredients
Rice vinegar 1 Cup
Sesame Oil 4 Tbsp.
Maple Syrup 4 Tbsp.
Miso paste 2 Tbsp.
Ginger, fresh, grated 1 ½ Tbsp.
Topping Ingredients
Carrots, matchstick 12 Oz.
Cucumbers, diced 12 Oz.
Avocado, cubed, tossed in lemon juice 12 Oz.
Cabbage, purple, shredded 12 Oz.
Preparation
1. In a large pot, bring water to a boil. Add brown rice, cover and reduce to a simmer.
2. Simmer for 25-30 minutes. Turn off heat, fluff rice. Let sit for 10 minutes. Set aside.
3. For Lemongrass Tofu, cut tofu into cubes.
4. Take the lemongrass and trim the ends and outer leaves and discard. Roughly chop the lemongrass and place in a
bowl. Add garlic, water, tamari, lemon juice, maple syrup and sriracha. Blend all ingredients until smooth with a
food processor, or immersion blender. Add more water if needed.
5. Pour into a hotel pan. Place tofu into pan and make sure marinade in completely covering tofu. Let marinate for
about 20 minutes, making sure to flip tofu halfway through.
6. Heat vegetable oil in a sauté pan over medium heat. Add tofu and cook for 2 – 3 minutes per side, until each side
has a crispy golden exterior. Drizzle leftover marinade into pan and cook tofu for an additional minute.
7. For Miso Ginger Dressing, combine all ingredients into a bowl and stir together until all ingredients are
incorporated.
8. Transfer dressing into a squeeze bottle and refrigerate until ready to use.
Assembly information
1. Place ½ cup of brown rice into an individual serving bowl.
2. Place ¾ oz. of lemongrass tofu on top of brown rice.
3. Place ½ oz. scoop of matchstick carrots, ½ oz. scoop of diced cucumbers, ½ oz. scoop of cubed avocado and ½
oz. of shredded purple cabbage around tofu.
4. Drizzle bowl with 1 oz. of miso ginger dressing.
5. Garnish with fresh chopped green onions.
Nutrition information per serving
Calories: 219 Total Fat: 8.5g Saturated Fat: 1.5g Monounsaturated Fat: 4g Polyunsaturated Fat: 2.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 30g Fiber: 2.5g Total Sugar: 6g Protein: 6g Sodium: 199mg Vitamin A: 135μg
Vitamin C: 10mg Calcium: 93mg Iron: 1.5mg Folate: 42μg