Vegetarian Chirashi Bowl
Vibrant Vegetarian Chirashi Bowl
Servings: 4
Calories: 415kcal
Ingredients
For the Sushi-Style Quinoa:
- 2 cups quinoa rinsed thoroughly
- 3.5 cups water
- 3 tbsp rice vinegar
- 1.5 tbsp sugar
- 1 tsp salt
For the Miso Blanching Broth:
- 6 cups water
- 3 tbsp white miso paste
- 1 tbsp soy sauce
- 1 inch ginger sliced
For the Bowl Components:
- 1 block 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 large carrots julienned
- 2 cups broccoli florets small pieces
- 6 oz king trumpet mushrooms sliced lengthwise
- 4 oz shiitake mushrooms stems removed and sliced
- 1 English cucumber julienned
- 2 ripe avocados sliced
- Optional additions: sliced bell peppers blanched snap peas, blanched asparagus
For the Dynamite Sauce:
- 1 cup mayonnaise or vegan mayonnaise
- 1 tbsp sugar
- 1 tbsp chili garlic sauce
- 1 tsp sesame oil
For Garnish:
- 2 tbsp toasted sesame seeds
- 2 sheets nori cut into thin strips
- 2 green onions thinly sliced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- While quinoa cooks, prepare the tofu. Toss tofu cubes with soy sauce and sesame oil, then sprinkle with cornstarch and toss again to coat evenly. Arrange in a single layer on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until golden and crispy.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fluff the cooked quinoa with a fork and gently fold in the vinegar mixture. Let cool to room temperature.
- Prepare the miso blanching broth by bringing water to a gentle simmer in a medium pot. Whisk in miso paste, soy sauce, and ginger. Keep at a bare simmer.
- Blanch vegetables separately in the miso broth: carrots for 1 minute, broccoli for 2 minutes, king trumpet mushrooms for 3 minutes. Transfer each to an ice bath after blanching to stop cooking and preserve color. Drain well.
- In a small skillet, sauté shiitake mushrooms with a splash of the miso broth until tender, about 3-4 minutes.
- Prepare the dynamite sauce by whisking together mayonnaise, sugar, chili garlic sauce, and sesame oil until smooth.
- To assemble bowls, divide cooled quinoa among four bowls. Arrange blanched vegetables, tofu, cucumber, and avocado in separate sections on top of the quinoa.
- Drizzle with dynamite sauce, sprinkle with sesame seeds and green onions, and garnish with nori strips just before serving.
Notes
RECIPE TIPS
- Press tofu thoroughly before marinating for the crispiest result
- Keep vegetables separate when blanching to maintain their distinct flavors and ideal cooking times
- The miso broth can be strained and refrigerated for up to 3 days - use it as a soup base
- Cut all vegetables to similar sizes for even cooking and visual harmony
- Avocados should be perfectly ripe but firm for the best presentation
- For meal prep, store all components separately and assemble just before eating
SERVING SUGGESTIONS
Serve with:- Small dishes of pickled ginger and wasabi
- Additional dynamite sauce on the side
- Miso soup as a starter
- Cold Japanese barley tea (mugicha)
- Edamame seasoned with sea salt
- Chilled sake or a crisp white wine
VARIATIONS
- Substitute sushi rice for quinoa if preferred
- Add a sprinkle of furikake seasoning for extra umami
- Include pickled vegetables like radish or red onion for tanginess
- Try different mushroom varieties like enoki or oyster mushrooms
- Add a soft-boiled egg for non-vegan option
- Drizzle with spicy mayo instead of dynamite sauce for more heat
STORAGE
- Store prepared components separately in airtight containers in the refrigerator
- Blanched vegetables will keep for 3-4 days
- Cooked quinoa stays fresh for up to 5 days
- Baked tofu remains crispy for 2-3 days if reheated in the oven
- Dynamite sauce can be refrigerated for up to 1 week
- For best results, slice avocado and cucumber just before serving
Nutrition
Calories: 415kcal
