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Sushi Lunch Bowls (Low FODMAP, Vegan, Gluten Free)

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people


  • 400 grams firm tofu
  • 4 tbsp tamari
  • 2 tbsp lime juice
  • 3 tbsp rice malt syrup
  • 2 tsp Chinese five spice
  • 1 tsp ginger
  • 1 cup sushi rice
  • 1 packet frozen edamame
  • 1/2 avocado
  • 1 red capsicum
  • 2 carrot
  • 1 packet nori sheets


  1. Combine the tamari, lime juice, rice malt, Chinese five spice and ginger in a bowl.

  2. Cube the firm tofu and toss the pieces in the marinade to coat. Set aside for 5 minutes.

  3. Prepare your sushi rice according to the packet instructions.

  4. Defrost your edamame, and chop the capsicum and carrot.

  5. Cook the tofu either in the oven or a frying pan until cooked to your liking.

  6. When the rice and tofu are cooked, assemble the bowls by dividing the rice and tofu among four bowls, adding 1/4 of the edamame, carrot and capsicum, and topping with a low FODMAP serving of avocado. Garnish with nori sheets and sesame seeds.