Description
Layered jars combining sushi flavors and tofu for a portable, meal-prep solution.
Ingredients
Scale
- 2 cups sushi rice
- Firm tofu (pressed and cubed)
- Soy sauce (for marinating tofu)
- Rice vinegar (for seasoning rice)
- Sugar
- Salt
- Sesame oil
- Quick-pickled cucumber
- Shredded carrots
- Edamame
- Radish
- Microgreens
- Sesame seeds
Instructions
- Rinse sushi rice until water runs clear and cook with a 1:1.1–1.2 water ratio.
- Toss hot rice with a mixture of rice vinegar, sugar, and salt; cool slightly.
- Press tofu for 15–30 minutes, marinate, and pan-fry or bake until caramelized.
- Quick-pickle carrots and cucumbers, combining vinegar, sugar, and salt; refrigerate for 10 minutes.
- Prepare dressing and whisk until smooth.
- Layer jars starting with dressing, followed by pickles, rice, tofu, and crunchy vegetables.
- Seal jars and refrigerate for later use.
Notes
Make sure to layer the dressing at the bottom to prevent sogginess in the veggies.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Layering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg