• Karine Wlasichuk

Sushi Bowl for your Pregnant Friend

Updated: Apr 13, 2020

I can officially say that there are 3 things every woman ultimately misses during pregnancy (paired with bending down to pick up an object, zipping up a coat, hot hot baths and spa days for the saunas and hot tubs): bottomless coffee cups, bottomless red wine glasses, and S U S H I. But seriously, don't you ever give attitude to a pregnant woman holding a Starbucks cup, it is very much allowed, just not in the quantities she dreams of. They typically say 2 cups a day, but since I am about 10 inches shorter than everyone I know, I went for one, just to be safe. As always,I diverge, because the amount of raw fish, no matter how desired, is always zero. So here is something you can prepare for your sushi-deprived friend- added bonus, it won't cost a dime and you can enjoy it too (just came to the realisation that all my pregnancy restrictions pretty much applied to veganism, resulting in cruelty-free recipes most time..food for thought!).

I have inserted two ways in which I like to prepare the tofu for bowls like this one, oven-baked and fried! One is grilled and crispy and the other juicy and crunchy- can't complain, love them both. As always, there is a plethora of oils and spices you could combine for this type of recipe as well as pretty much any type of vegetable that would fit the theme and be drowned in sesame seeds (I wouldn't go with Brussels sprouts per say but almost anything else). So open up your fridge and get cooking!

You will need,

Brown rice (1 cup)

Ginger powder

Sesame oil (4 tbsp)

Sesame seeds (2 tbsp)

Tofu (1 pack)

Soy sauce (3 tbsp)

Cucumber (1/2, thinly sliced à la julienne)

Scallions (4 small or 2 regular sized)

Edamame (1 cup)

Chili oil (just kidding, I'm adding some now but please don't send your friend into early labour)

Lime oil (2 tbsp)

Possible sauces to drizzle/add creaminess (Aki or peanut)

A few simple steps,

1. Cut the tofu into cubes and place them on a tray, drizzling sesame oil as well as sesame seeds and mixing with your hands (I sometimes like to add chili oil for that extra kick while it grills)- leave in oven at 375 degrees for about 15 minutes, flipping them halfway.

2. Meanwhile, cook rice according to package instructions. Once cooked, add the ginger powder, the rest of the sesame oil and the soy sauce and and keep aside, covered.

3. If your edamame are frozen (often sold this way in standard grocery stores), bring small pot of water to boil and leave in for 4-5 minutes. Once drained, drizzle with lime oil, salt and pepper. Keep aside, covered.

4. Thinly slice the cucumber- or whichever green on your choice, steamed broccoli or kale would also be great!- and keep aside.

5. When the tofu is fully cooked, fill 2 bowls with rice and add all ingredients (I did so neatly for picture purposes but you'll want to mix everything together for the oils and flavours to blend)

6. Drizzle with sauce of your choice (I personally like to add Hoi Sin to absolutely everything, however René preferred Tabasco and store-bought creamy Aki sauce, which is typically served with sushi! I also would have loved to make a homemade peanut sauce with it but Ella wanted to play and that's far more important- and adorable. So anything that floats your boat!

*I inserted an alternate way in which I like to cook tofu (fried this time) after all these pictures*

Alternate tofu preparation,

Cut the tofu in small cubes, throw them in a bowl and mix around with 1-2 tbsp of cornstarch and the spices of your choice, then add them in a sizzling pan (sesame oil or cooking oil) and let them cook for about 3 minutes on each side until they are golden brown- they will be crispy and the inside still tender and so tasty! I personally like to add Korean spice mixes with the oil, and then cover with sesame seeds and fresh coriander!