Vegan sushi rice bowls

Ingredients

Rice

• 1 cup sushi rice
• 2 Tbsp rice vinegar
• 1 Tbsp brown sugar
• 1 tsp salt

Toppings

• ½ cucumber
• 2 carrots
• 1 avocado
• 2 Tbsp Vegan mayo
• 1 Tbsp Sriracha

Braised tofu

• 200g tofu
• Flour
• Oil
• 250 ml orange juice
• 4-5 Tbsp soy sauce
• 1 tsp Sambal Olek
• Ginger, grated
• 1 Tbsp sugar

Preparation

Cook rice according to instructions. Combine vinegar, salt, and sugar. Once the rice is done, add vinegar mixture. Meanwhile, Drain tofu and cut into cubes, toss with flour and pan-fry until crispy. Mix orange juice, soy sauce, sambal olek, ginger and sugar. Add sauce to the pan with the tofu and braise until the sauce sticks to the cubes. Cut toppings into bite-size bits. Mix vegan mayo and sriracha. Place rice and tofu into bowls, add toppings.

Summer salad

Ingredients

• 600g watermelon, diced
• 500g cucumber, diced
• Juice from 1 lime
• Sugar
• Salt
• 1 handful Moroccan mint, finely chopped

Preparation

Add watermelon and cucumber to a bowl, season with a pinch of sugar and salt. Add lime juice and mint, mix thoroughly. Put into the fridge for about an hour to let the flavors mix.