Vegetarian Chirashi Sushi
Discover the vibrant harmony of flavors and textures in Vegetarian Chirashi Sushi—a delightful twist on the traditional Japanese dish perfect for plant-based enthusiasts. This recipe combines fragrant sushi rice seasoned with rice vinegar, sugar, and salt, topped with colorful arrays of crisp julienned carrots, fresh cucumber slices, creamy avocado, and protein-packed crispy tofu infused with soy sauce. Crunchy edamame, toasted nori crumbles, pickled ginger, and a sprinkle of sesame seeds complete this stunning presentation. Quick to prepare in under an hour, this light yet satisfying meal is both visually stunning and bursting with umami. Perfect for a healthy lunch or dinner, serve it with wasabi paste on the side for an extra kick. Vegetarian Chirashi Sushi is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 medium Carrot
- 1 medium Cucumber
- 1 cup Cooked and shelled edamame
- 1 block Firm tofu
- 2 tablespoons Soy sauce
- 1 tablespoon Vegetable oil
- 1 medium Avocado
- 2 sheets Nori sheets
- 0.25 cup Pickled ginger
- 2 tablespoons Sesame seeds
- 2 teaspoons Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium-sized pot and bring it to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Cook the rice for about 20 minutes, or until all the water is absorbed. Turn off the heat and let it sit, covered, for another 10 minutes.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat and set aside.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until the rice is evenly seasoned. Let the rice cool to room temperature.
While the rice is cooling, peel and julienne the carrot. Slice the cucumber into thin rounds or half-moons.
Drain and pat the firm tofu dry. Cut it into small cubes. In a pan, heat the vegetable oil over medium-high heat.
Add the tofu cubes to the pan and fry them until they are golden and crispy on all sides. Add soy sauce to the tofu at the end of cooking, tossing to coat evenly. Remove from heat and set aside.
Peel and slice the avocado into thin slices.
Toast the nori sheets over an open flame or dry skillet until crispy, then crumble into small pieces.
To assemble the Chirashi Sushi, place a portion of sushi rice in each serving bowl.
Arrange the carrot, cucumber, edamame, tofu, avocado, pickled ginger, and crumbled nori artistically on top of the rice.
Sprinkle with sesame seeds for added flavor and texture.
Serve with wasabi paste on the side and enjoy.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4638 mg | 202% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 42.3 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 928 mg | 71% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3064 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
