VEGAN SUSHI BUDDHA BOWL RECIPE WITH SESAME DRESSING, TOFU AND AVOCADO ROSE

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LEARN HOW TO MAKE A BEAUTIFUL SUSHI BUDDHA BOWL WITH A SESAME DRESSING

LAY HO MA!! If you’ve been following this channel you’ll know that there are two things that bring me so much joy, and that is vegan ramen and vegan sushi. Today, we’re not going to be rolling anything up but making a beautiful buddha bowl that’s sushi style. Join me in this episode and learn how to make an easy tofu sushi bowl with an aromatic and luscious sesame dressing. Let’s begin.

Ingredients:

SUSHI BOWL:
1/2 cup sushi rice
1/2 cup water
1/2 cup carrot (matchsticks)
1/2 cup cucumber (matchsticks)
1 radish
1 stick green onion
1/4 lb extra firm tofu
1/4 red bell pepper
1 tbsp olive oil
salt and pepper
2 tbsp rice vinegar
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1/2 cup green leaf lettuce (chopped)
2 tbsp edamame beans
few slices pickled ginger ( https://youtu.be/huBM4lBKJpk)

DRESSING:
2 tbsp soy sauce
2 tbsp lemon juice
1 tsp toasted sesame oil
1 tbsp cane sugar
1/4 cup tahini
1 tbsp black sesame seeds

Directions:
1. Place the sushi rice into a small saucepan. Rinse and drain a couple of times to get rid of the excess starch. Then, add 1/2 cup water and heat the rice up on medium high heat
2. When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
3. Chop the carrot and cucumber into matchsticks. Thinly slice the radish. Finely chop the green onion
4. Pat dry the tofu and slice into strips
5. Finely slice the red bell pepper
6. After 15min, turn the heat off and let the rice steam further for another 10min
7. Heat up a non stick pan to medium heat. Add the olive oil and sear the tofu for 1-2min on each side. Season the tofu with salt and pepper. Set the tofu aside when done
8. Add a pinch of salt, the rice vinegar, white sesame seeds, and black sesame seeds to the rice. Give it a mix
9. Plate the rice and let it cool for 5-10min
10. Add on the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, green onion, and edamame beans. Thinly slice the pickled ginger and add to the bowl.
11. Carefully peel half of an (just ripe) avocado. Thinly slice it width wise using the tip of the knife (will help prevent it from stick to the blade). Shape the avocado into a rose and add to the bowl
12. Make the dressing by combining the dressing ingredients in a small mason jar and shake until emulsified
13. Pour over the dressing and serve

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/PN7hs5R54xE

Comments

Fly Rod D says:

I literally just got done eating the Chow Mein recipe he posted a week ago. So good and super easy.

My wife and I watched this one and I am making it for dinner. We had everything needed to put it together. I said it many times before and I’ll say it again, Order his cookbook, take the masterclass and support his channel…vegan or not!

Sol Espinoza says:

Delicios!!❤

Joy Herring says:

Soooo pretty 😍

Minoux Blanche says:

Absolute delicious! Thank you for sharing this receipe 😊 and the dressing is the best! I admire you and love your channel. Greetings from México 🇲🇽

Priya Anand says:

Made this today with slightly different vegies and some fresh chilis and it was amazing!! For the dressing, I added a little bit of honey instead of sugar and it was delicious 🙂 thank you for sharing

THE HAPPY COOKING CLUB says:

It looks fantastic, I can’t wait to make it💜

Furhad says:

You could do a whole video series of you just chopping vegetables to music, no commentary, I find so soothing to watch

Maria Dougherty says:

Thank you! I am so happy I found you. I am excited to try some of your recipes as I want to learn how to prepare more plant based meals. This one looks delicious.

Viji Kumar says:

Will that looks amazing so pretty so colourful different flavours assembled in one platter awesome 🥑 avocado flower . Appreciate your patience and passion.will try might not turn out as beautiful as yours though yet

Y Ward says:

Sooooo beautiful!

456inthemix says:

Absolut wunderbar!

Edonna Akers says:

I would love to watch you in person.
Thank you
Your a very talented person in many area's of life.

Tracey Hewison says:

Mouth is watering!! I am making this for dinner for sure and can't wait to try the avocado rose <3

Doua Thao says:

You know how some people can't eat cilantro because to them it tastes like soap? Yea I can't eat raw avacado it makes me nauseous and dam near throw up every time I try to eat it. I use to think it was the raw fish in sushi rolls, but it was the avacado.

Pops' Thai Kitchen says:

Wow looks amazing 🤩

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