Vegetarian Sushi Grain Bowl with Edamame, Crispy Tofu and Spicy Yogurt Drizzle

Method

1. Step 1 — Rinse the rice: Put 100 g sushi rice in a bowl, cover with cold water and swirl with your fingertips. The water turns milky within seconds. Drain and repeat 4–5 times, until the water stays nearly clear. This strips surface starch so the grains finish separate rather than gluey. Drain in a fine sieve for 5 minutes.

2. Step 2 — Cook the rice: Add the drained rice and 120 ml cold water to a small heavy saucepan with a tight lid. Bring to a boil uncovered over medium-high heat — you will hear a faint dry rattle as the water drops below the surface. Clamp on the lid, drop the heat to its lowest setting and cook 12 minutes without lifting the lid. Kill the heat and let it steam, covered, another 10 minutes.

3. Step 3 — Season and fan: While the rice steams, warm 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl in the microwave for 15 seconds, just until the sugar dissolves. Tip the hot rice into a wide, shallow bowl. Pour the vinegar mixture over in a thin stream and fold — cut down through the rice with a paddle and lift, never stir — while fanning the surface with a plate for 3–4 minutes. The grains turn glossy and separate, and the rice cools to just above body temperature. Cover with a damp towel.

4. Step 4 — Press and coat the tofu: Wrap 150 g extra-firm tofu in paper towels, set it on a plate and weigh it down with a can for 10 minutes. Pat bone dry, cut into 2 cm cubes, then toss with 1 tbsp soy sauce and 1 tsp cornstarch until every face wears a thin, chalky film.

5. Step 5 — Sear the tofu: Heat 1 tsp sesame oil in a nonstick skillet over medium-high until it shimmers and a test cube sizzles on contact. Lay the tofu in a single layer and leave it alone for 2–3 minutes, until the underside is deep amber and releases without tugging. Turn onto 2–3 more faces, 2 minutes each. Off the heat, splash in 1 tsp soy sauce and 1 tsp sriracha and toss 30 seconds until the cubes are lacquered. Slide onto a plate — they crisp as they cool.

6. Step 6 — Boil the edamame: Bring a saucepan of water to a rolling boil and salt it generously. Add 200 g frozen shelled edamame and cook 4 minutes, until the beans are vivid green and one slips its papery skin easily. Drain, run under cold water for 30 seconds to lock the colour, then drain hard. Toss with 1 tsp sesame oil, 1 tsp soy sauce and a squeeze of lime.

7. Step 7 — Cut the vegetables: Slice the cucumber into 5 mm half-moons. Peel the carrot and shave it into ribbons with a vegetable peeler. Slice the radishes paper-thin, slice the scallions on a sharp bias, and cut the nori into 5 mm strips with kitchen scissors. Halve, pit and slice the avocado last.

8. Step 8 — Make the drizzle: Stir 60 g Greek yogurt with 1 tsp sriracha, 1 tsp lime juice and a pinch of salt until it pours like thick cream. Taste — it should be tangy first, hot second.

9. Step 9 — Assemble: Divide the rice between two shallow bowls and spread it into an even bed. Arrange the tofu, edamame, cucumber, carrot, radish and avocado in distinct sections rather than mixing them, so each spoonful can be built differently. Scatter over the scallions, nori strips, sesame seeds and pickled ginger, then spoon the yogurt drizzle across the top or serve it alongside.