Sushi Bowl with Grilled Shrimp, Tofu, and Avocado

This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.

Lisa says:

Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

Chris says:

Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

Lisa says:

I’d order this in a restaurant.

Chris says:

Well if we were in a sushi restaurant, I’d be ordering … sushi.

Lisa says:


Chris says:

Just sayin’.

Lisa says:

Well I’m just sayin’ I love this dinner.


Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
1 cup brown rice (short-grain, if on hand)
1 1/2 cups water
1 tsp sea salt
1/2 lb shrimp
6 oz extra-firm tofu
zest and juice of 1 orange
zest and juice of 1/2 lemon
2 tbsp cane sugar
2 tbsp soy sauce
2 tbsp rice vinegar
2 4″ squares of toasted nori, chopped coarsely
2 green onions, choped
1 avocado, peeled and sliced into thin wedges
toasted sesame seeds

Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

2-3 Servings

2 responses to “Sushi Bowl with Grilled Shrimp, Tofu, and Avocado”

  1. This is a big favorite of ours from Supernatural Cooking. We’ve found that it’s also really good with a simple, non-cooked dressing of approximately equal amounts of soy sauce and sunflower oil, a good dash of rice vinegar, a little toasted sesame oil, and a couple of teaspoons of dijon mustard (or to taste). It speeds things a bit to not have to cook the dressing. It’s also great with crab – tastes a lot like California Roll.

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