• 1 rice cooker cup short grain rice (Ocean’s Halo Sticky Rice)
• 3/4 cup water
• 1 piece Ocean’s Halo Kombu
• 2 tbsp sushi vinegar
• 1 block extra firm tofu, cut into 1/2” (1 cm) pieces
• Salt and pepper
• 1 1/2 tablespoons olive oil
• 1 summer squash, sliced
• 2 head baby bok choy, quartered
• 1 carrot, julienned
• 1 cup sliced purple cabbage
• 4 pieces Ocean’s Halo wasabi seaweed snack, cut to thin strips
• Nanami togarashi (Optional)
• 1 tbsp mayonnaise
• 1 tbsp sushi vinegar
1. Add rice, water and kombu into a rice cooker, press start.
2. Sprinkle tofu with salt and pepper.
3. Once the rice is done. Add sushi vinegar and stir.
4. Cook the tofu in the pan to sear both sides.
5. Cook the squash with a pinch of salt and pepper until cooked through.
6. Add 1/4 cup water to the pan and baby bok choy. Cover and cook for 1 minute.
7. Mix dressing ingredients.
8. Scoop rice into each bowl. Top with tofu, squash, bok choy, carrot and purple cabbage, dressing, and seaweed.
Watch how it was made by Omnivore’s Cookbook here: