My Fave Sushi Bowl

I genuinely have eaten this upwards of 60 times since I perfected my preferred version of it. Lunch or dinner, it satisfies (while leaving you light) and satiated. With mostly shelf/fridge-staple ingredients, I often have everything on hand. It's a joy to eat & includes my go-to tofu marinade for speedily delicious umami soya bites.

This recipe is from my 2022 cookbook, Big Mouth.



To Serve: cucumber, avocado, vegan mayonnaise (Veganaise is low FODMAP), pickled ginger, spring onion & toasted sesame seeds


  1. Ahead of time, cook the sushi rice according to packet instructions, then before fluffing, drizzle over the desired quantity of sushi seasoning (I use 2 tbsp for this quantity). Prepare the tofu by draining, squeezing of excess moisture between a clean tea towel or ample paper towel and chopping into bite-sized pieces. Add to a bowl, along with the nutritional yeast, stock powder, tamari and garlic olive oil. Mix to coat.
  2. Heat a glug of light-flavoured vegetable oil in a frypan and once hot, topple in the tofu (don’t scrape out the bowl). With minimal fussing (touching of the tofu), let it crisp up and become golden on one side before flipping. Golden florets on most sides.
  3. Add the broccoli pieces to the bowl you seasoned the tofu in, and wipe the sides with their fluffy tops to pick up every last skerrick of seasoning. Add to the pan (stack up the tofu in the pan if necessary, so that it fits) and cook for a couple of minutes to let it char.
  4. Add a splash of water to the pan and cover with a lid/tray. After a minute or two the water should have evaporated & the broccoli should be tender, but still crisp. Sprinkle over some sesame seeds and stir to coat.
  5. Serve with the prepared sushi rice and accompaniments as preferred.
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