Tokyo Street Bowl
Cooking Time
Prep Time
Difficulty
Cuisine
The Tokyo Street Bowl is inspired by the richness of Japanese street food, where simplicity meets depth of flavour in a generous, well-structured bowl. This enriched version highlights umami notes, varied textures, and a colourful composition that’s just as appealing to the eyes as to the palate. Every element has its place, creating a plant-based dish that is both vibrant and satisfying.
The base of vinegared sushi rice supports a vibrant mix of vegetables: creamy avocado, tender edamame, fresh cucumber, sautéed mushrooms, and crispy tofu marinated in ginger. To bring a more authentic Japanese touch, the recipe also includes homemade fukujinzuke, quick pickled vegetables in a sweet-salty soy and mirin marinade, adding crunch and brightness.
This bowl is complete and well-balanced, both comforting and refreshing. The plant-based proteins from tofu and edamame combine with the complex carbs from rice, while avocado, sesame oil, and seeds provide healthy fats. The variety of vegetables ensures fibre and micronutrients, making it as nourishing as it is flavourful.
Easy to prepare at home with everyday ingredients, this Tokyo Street Bowl offers a taste of Japan in your own kitchen. Perfect for a refined lunch or a light dinner, it can be adapted to the seasons or your personal taste – while staying true to the spirit of Japanese-inspired cooking.
Tokyo Street Bowl
Ingredients
Base:
- 150 g sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Homemade Fukujinzuke (quick Japanese pickles):
- 1 carrot
- 1/4 cucumber
- 1 daikon radish or a few small radishes (red, white, etc.)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 teaspoon salt
Crispy tofu with quick sauce:
- 200 g firm tofu
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (for cooking)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
Vegetables & toppings:
- 1 avocado
- 100 g shelled edamame cooked
- 100 g mushrooms (shiitake or cremini)
- 1/4 cucumber (thin half-moons)
- 1 sheet nori (or seaweed flakes)
- 1 spring onion
- Black and white sesame seeds
- A few toasted peanuts (optional)
Soy-sesame dressing:
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon freshly grated ginger
Instructions
Prepare the fukujinzuke (start with this step):
- Peel the daikon radish (or use red or white radishes if daikon is unavailable). Slice into small cubes, thin strips, or half-moons, depending on the desired texture.
- Place the radish pieces in a bowl with 1 teaspoon of salt and let sit for 15 to 30 minutes to draw out moisture and preserve crunchiness. Rinse thoroughly under cold water to remove excess salt, drain well, and pat dry with paper towels.
- In a small saucepan, heat 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon grated ginger. Stir until the sugar is fully dissolved, then remove from heat and let cool slightly.
- Place the vegetables in a sterilised glass jar or airtight container, pour the warm marinade over them, and ensure they are fully submerged. Seal and let rest at room temperature for 3–4 hours, then refrigerate. The pickles are best after 24–48 hours but can be used after 30 minutes if needed.
Cook the rice:
- Rinse the sushi rice thoroughly until the water runs clear. Cook with 1.2 times its volume of water.
- Once cooked, gently mix in the rice vinegar, sugar, and salt. Cover and let cool slightly.
Make the soy-sesame dressing:
- Combine all dressing ingredients in a small bowl and set aside.
Prepare the vegetables:
- Slice the remaining cucumber, the avocado, and the spring onion.
- Sauté the mushrooms in a bit of oil for 5–6 minutes until tender. Lightly salt.
- Reheat the edamame if needed.
Cook the crispy tofu:
- Cut the tofu into cubes. Toss with cornstarch to coat evenly. Pan-fry in vegetable oil until golden and crispy.
- Add the soy sauce, mirin, sesame oil, and grated ginger directly to the pan. Stir to coat and lightly caramelise. Set aside.
Assemble the bowl:
- Divide the sushi rice between two bowls. Arrange the pickled vegetables, crispy tofu, avocado, edamame, mushrooms, cucumber, and spring onion. Top with torn nori or flakes.
- Drizzle with the soy-sesame dressing.
- Sprinkle with sesame seeds and toasted peanuts if desired.
A recipe proposed by Maison Marmite
