# Vegetarian Chirashi Bowl

> Vibrant Vegetarian Chirashi Bowl

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/vibrant-vegetarian-chirashi-bowl-colorful-plant-based-sushi-bowl/

- Cuisine: Japanese-Inspired
- Course: Main Dish
- Time: prep 30 min, cook 25 min, total 55 min
- Serves: 4

## 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

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. In a small skillet, sauté shiitake mushrooms with a splash of the miso broth until tender, about 3-4 minutes.
8. Prepare the dynamite sauce by whisking together mayonnaise, sugar, chili garlic sauce, and sesame oil until smooth.
9. To assemble bowls, divide cooled quinoa among four bowls. Arrange blanched vegetables, tofu, cucumber, and avocado in separate sections on top of the quinoa.
10. 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 per serving

- Calories: 873
- Carbohydrates: 86 g
- Protein: 30 g
- Fat: 49 g
- Saturated fat: 7 g
- Fiber: 16 g
- Sugar: 14 g
- Sodium: 1298 mg