Meal Kit
Umami Avocado and Tofu Sushi Rice Bowl
with carrots, cucumbers, and spicy mayonnaise
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
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Vegetarian
Chef
Jimmy Madla
Sushi may immediately bring visions of raw fish and slabs of wasabi, but there are other flavors to celebrate beyond the obvious. Tofu seared in sweet teriyaki joins cucumbers and carrots doused in seasoned rice vinegar, as well as avocado and spicy mayonnaise. Topped with sesame seeds, this is just the bowl to complete your sushi flavor education.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 1 Avocado
- 2 Persian Cucumbers
- 5.47 oz. Long Grain White Rice
- 3 oz. Matchstick Carrots
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1 fl. oz. Teriyaki Glaze
- 1 oz. Seasoned Rice Vinegar
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0.84 oz. Mayonnaise
- ½ fl. oz. Hot Sauce
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1 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPeDEd3k
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Calories810
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Carbohydrates91g
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Net Carbs78g
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Fat40g
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Protein26g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with 11/2 cups water and rice to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Spicy Mayonnaise
Line a plate with paper towels. Drain and cut tofu into 1/2" dice. Place on towel-lined plate, and top with more paper towels and another plate. Set aside to press, 5 minutes.
While tofu presses, trim cucumbers and cut into 1/4" rounds on an angle.Combine mayonnaise and hot sauce (to taste) in a mixing bowl. Refrigerate until plating.After 5 minutes, remove towels and plate. Season tofu all over with 1/4 tsp. salt and 1/4 tsp. pepper. -
3 Assemble the Salad
In another mixing bowl, combine cucumbers, carrots, vinegar, 1 tsp. olive oil, and 1/4 tsp. salt. Set aside.
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4 Prepare the Avocado
Halve avocado around the pit. Remove pit by carefully tapping pit with the blade of a sharp knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" slices.
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5 Cook Tofu and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until tofu is browned all over, 6-9 minutes.
Add teriyaki glaze and stir until tofu is fully coated. Remove from burner and season with 1/4 tsp. salt.Plate dish as pictured on front of card, topping rice with salad, tofu, and avocado. Garnish with sesame seeds and spicy mayonnaise. You may also serve spicy mayonnaise on the side for dipping. Bon appétit!
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