Entrees Gluten-Free Vegan Vegetarian

Spring Roll In A Bowl

This spring roll in a bowl is simple and surprisingly filling thanks to Organic California Sushi Rice. Simply top with sautéed tofu, fresh veggies, serrano chilis for heat, and a drizzle of sweet chili or peanut sauce. Who knew eating vegan could be this easy (and delicious)?!

Minutes

Servings

cups

650

Calories

Ingredients

2

cups

Organic Sushi Rice suggested substitutions
3 ¹⁄₂

cups

water
16

oz

Extra Firm Tofu, cubed
2

Avocados, sliced in half
1

cups

Purple Cabbage, shredded
1

cups

Cucumber, sliced
1

cups

Red Bell Pepper, diced
1

cups

Carrots, shredded
¹⁄₂

cups

Serrano Chilis, sliced
¹⁄₂

cups

Green Onion, sliced
Black Sesame Seeds, to taste
Mint, for garnish
Sweet Chili Sauce, optional, for garnish
Peanut Sauce, optional, for garnish

Nutrition Facts

Serving Size: 2 cups

Serves: 4

Amount Per Serving
Calories:		650
% Daily Value*
Total Fat: 23g		29%
	Saturated Fat: 3.5g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 20mg		1%
Total Carbohydrate: 91g		33%
	Dietary Fiber: 13g	46%
	Sugars: 5g	10%
Protein: 21g		42%

Instructions

For traditional sushi rice, we recommend rinsing rice until water runs clear. Soak rinsed rice in water for 30 minutes before cooking. Bring soaked rice to a boil. Cover with a tight-fitting lid, reduce heat to low simmer, and cook for 20 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Set aside.
In a medium sauté pan, add oil and tofu over medium heat. Sauté until golden brown (or about 10 minutes). Set aside.
Add cooked rice to a bowl. Arrange the avocado, cucumber, tofu, cabbage, carrots, bell pepper, green onion, and serrano chilis on top of the rice. Garnish and enjoy!