Sushi bowls 🍚 40g protein and 400 calories each!

Ingredients

• 2 cups Cauliflower Rice (fresh or frozen, riced)
• 200 g Firm Tofu (pressed and cubed 1‑inch pieces)
• 1 cup Shelled Edamame (frozen, thawed)
• 0.5 cup Seaweed Salad (store‑bought, well‑drained)
• 0.5 medium Cucumber (seedless, diced)
• 1 tablespoon Pickled Ginger (thinly sliced)
• 0.25 cup Cottage Cheese (low‑fat)
• 0.25 cup Greek Yogurt (plain, non‑fat)
• 2 tablespoons Soy Sauce (low‑sodium)
• 1 teaspoon Sesame Oil (toasted)
• 1 teaspoon Rice Vinegar (for dressing)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Prepare Cauliflower Rice

   If using fresh cauliflower, pulse florets in a food processor until rice‑sized; if frozen, thaw. Heat a large skillet over medium heat, add the cauliflower rice with a splash of water, and sauté for 5 minutes until tender but not soggy.

   Time: PT5M

   Temperature: medium heat

2. Press and Cook Tofu

   Pat the tofu dry with paper towels, then press between two plates for 5 minutes. Cut into 1‑inch cubes, toss with 1 tablespoon soy sauce and ½ teaspoon sesame oil, and pan‑fry in the same skillet over medium‑high heat for 5 minutes, turning until golden on all sides.

   Time: PT5M

   Temperature: medium‑high heat

3. Cook Edamame

   Bring a pot of water to a boil, add the thawed edamame, and cook for 3‑4 minutes until bright green. Drain and set aside.

   Time: PT4M

   Temperature: boiling

4. Make Creamy Dressing

   In a mixing bowl combine cottage cheese, Greek yogurt, rice vinegar, the remaining 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Whisk until smooth and creamy.

   Time: PT2M

5. Assemble the Bowls

   Divide the cauliflower rice between two serving bowls. Top with crispy tofu, edamame, seaweed salad, diced cucumber, and pickled ginger. Drizzle the cottage‑cheese‑yogurt dressing over each bowl and sprinkle toasted sesame seeds on top.

   Time: PT4M

Nutrition Facts

Calories

400

Protein

40 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g