In Adana, the capital of the kebab, the kebab master decided to adapt the shape of the sushi to Adana kebab, bought a kebab cooked on a barbecue and wrapped pita around it. meat sushi kebab ‘attracted the attention of the people of Adana.

Şevket Azboy, who has been a kebab restaurant on Cevat Yurdakul Street in the central Seyhan district in the city for about 30 years, tasted sushi, a Far Eastern dish, in a restaurant in the past years and liked the shape of the food very much. The kebab master decided to adapt the shape of the sushi to Adana kebab and bought a kebab cooked on a barbecue and wrapped it with pita. Later, Azboy cut the pita in the shape of sushi and named the dish ‘sushi kebab’, which he decorated with yoghurt and butter. Stating that the people of Adana love sushi kebab, even if they are surprised when they first hear it, Azboy said that he was making sushi with meat for the first time in the city.
Sushi kebab of stories based on almost 30 years of voicing Azboy Shaukat said the idea for the first time, but later that he realized that many restaurants in the spread of sushi meat kebabs in Turkey. Stating that he was hesitant to put the sushi kebab in front of the people of Adana in the first place, Azboy noted that he decided to put the sushi kebab on the restaurant menu after receiving positive reactions from the people who tasted the food.

‘WHEN THEY HEAR IT FIRST, THEY BELIEVE FISH’
Stating that it is necessary to be open to innovation in kebab business, Azboy said, “If you are doing this job fondly, different things come to mind. You need to be innovative and always progress. You cannot catch the taste by counting where you stand. You need to work by constantly improving yourself,” he said.

Azboy said that when people heard the name of sushi, they thought the dish was made of fish, and said that the main product of sushi kebab is Adana kebab. Azboy said he sells about 30 servings of sushi kebab per day at 40 lira.

“Sushi tonight?”

These are the words I live by.

Sometimes people ask me what we actually eat for dinner since, you know, we have a food blog, I cook a lot, there’s always a ton of food around here, that sort of thing.

Okay, friends? In all honesty? Here’s the breakdown of our weekly dinners:

15% blog recipes
85% sushi takeout
Except do I look like I’m kidding right now?

We have a little sushi place within super- accessible distance from our house that has become our go-to of all go-tos for a happy, lazy takeout dinner. I haven’t tried this yet, but I am so tempted to order THE REGULAR every time I call in our order because we’ve called in at least once a week for the last 52 weeks straight and our order has never changed. 3 Dynamite Rolls plz!
Dynamite Rolls are where it’s at for us middle-of-the-road sushi people.

I mean, good on you, brave sushi souls who buy the raw fish sushi takeout for lunch from those little plastic containers that they sell at fancy grocery stores, but over here in the middle-of-the-road sushi camp we are feeling a little weird about that for some reason (some reason = ummm RAW FISH) so when we do sushi takeout, we stick with things like the very safe, very regular Dynamite Rolls.

NOTE ABOUT REAL SUSHI: I absolutely don’t want to discourage you from trying to make *real* raw fish sushi at home, especially if you have some kind of sushi wizard in your life to hold your hand and tell you it’s okay as you cut off those little buttery pieces of a raw tuna steak and put them directly in your mouth. ohmygosh ohmygosh ohmygosh!!! I know, right? There is no food experience like it, and even the squeamy part of putting the raw fish in your mouth is (I promise you) DIVINELY DELICIOUS and will absolutely make you question the meaning of life.

But in the end, since practicality remains our close companion for weeknight dinners, we ultimately embrace the fake-out sushi bowls zone. We fry up some tofu, we toss it all in bowls with our favorite sushi friends, and we call these things AMAZING DYNAMITE PLANT POWER SUSHI BOWLS.

Sushi Today?
Dynamite Rolls: the ones with tempura shrimp, avocado, and cucumber rolled in with that sticky white rice and a sheet of roasted seaweed and topped with spicy mayo and roe. The ones that my dreams are made of.

No raw fish. Tons of flavor and texture. Very safe for takeout and perfect for middle-of-the-road sushi-ers and just begging to be adapted into sushi bowls.

So this recipe? It’s a healthy bowls + dynamite rolls = SUSHI BOWLS and it is my ultimate fave. Rather than tempura shrimp or raw tuna or something, we are going for a kind of soy-glazed tofu as the protein of choice because, TBH, ain’t nobody got time to run around to another grocery store to get special sushi fish for a Thursday night dinner. No thank u. We can, however, pick up some tofu and splash it with soy sauce, rice vinegar, agave, and garlic and then pan-fry it up to golden perfection so it can be served Dynamite-style with cucumber, avocado, carrots, baby micro greens, ginger, brown rice for healthy bonus points, and spicy mayo and sesame seeds on top. Gosh, tofu is just so good.

Just like a Dynamite Sushi Roll, but in the form of sushi bowls, with next level nutrition and, like, previous level skill.

Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.

INGREDIENTS
tofu
12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave
1 clove minced garlic
bowls
white or brown rice
carrots
cucumbers
avocado
sesame seeds
greens – I used microgreens
pickled ginger
soy sauce + wasabi for topping
sriracha + mayo for the spicy mayo drizzle
INSTRUCTIONS
TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.
BOWLS: Prep all the veggies, rice, and toppings.
TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.
ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!

Dynamite Sushi Bowls! just like a dynamite roll, but easier and healthier with tofu, avocado, cucumber, ginger, brown rice, and spicy mayo. Vegetarian / easily made vegan.

SCALE
1x
2x
3x
INGREDIENTS
tofu
12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave
1 clove minced garlic
bowls
white or brown rice
carrots
cucumbers
avocado
sesame seeds
greens – I used microgreens
pickled ginger
soy sauce + wasabi for topping
sriracha + mayo for the spicy mayo drizzle
INSTRUCTIONS
TOFU: Press the tofu to eliminate excess moisture. Cut into small cubes and marinate in the soy sauce, vinegar, agave, and garlic while you prep the veggies and other ingredients.
BOWLS: Prep all the veggies, rice, and toppings.
TOFU AGAIN: Heat a little bit of oil in a skillet. Drain off excess marinade and add tofu to the hot pan, shaking or stirring gently every so often to keep it from over-browning. When the tofu is browned, add to the bowls and serve.
ASSEMBLY: Divide the tofu, rice, and veggies into bowls. Top with soy sauce, spicy mayo, sesame seeds, and pickled ginger!

NOTE ABOUT REAL SUSHI: I absolutely don’t want to discourage you from trying to make *real* raw fish sushi at home, especially if you have some kind of sushi wizard in your life to hold your hand and tell you it’s okay as you cut off those little buttery pieces of a raw tuna steak and put them directly in your mouth. ohmygosh ohmygosh ohmygosh!!! I know, right? There is no food experience like it, and even the squeamy part of putting the raw fish in your mouth is (I promise you) DIVINELY DELICIOUS and will absolutely make you question the meaning of life.

But in the end, since practicality remains our close companion for weeknight dinners, we ultimately embrace the fake-out sushi bowls zone. We fry up some tofu, we toss it all in bowls with our favorite sushi friends, and we call these things AMAZING DYNAMITE PLANT POWER SUSHI BOWLS.

Dynamite Rolls: the ones with tempura shrimp, avocado, and cucumber rolled in with that sticky white rice and a sheet of roasted seaweed and topped with spicy mayo and roe. The ones that my dreams are made of.

No raw fish. Tons of flavor and texture. Very safe for takeout and perfect for middle-of-the-road sushi-ers and just begging to be adapted into sushi bowls.

So this recipe? It’s a healthy bowls + dynamite rolls = SUSHI BOWLS and it is my ultimate fave. Rather than tempura shrimp or raw tuna or something, we are going for a kind of soy-glazed tofu as the protein of choice because, TBH, ain’t nobody got time to run around to another grocery store to get special sushi fish for a Thursday night dinner. No thank u. We can, however, pick up some tofu and splash it with soy sauce, rice vinegar, agave, and garlic and then pan-fry it up to golden perfection so it can be served Dynamite-style with cucumber, avocado, carrots, baby micro greens, ginger, brown rice for healthy bonus points, and spicy mayo and sesame seeds on top. Gosh, tofu is just so good.

Just like a Dynamite Sushi Roll, but in the form of sushi bowls, with next level nutrition and, like, previous level skill.

“Sushi tonight?”

These are the words I live by.

Sometimes people ask me what we actually eat for dinner since, you know, we have a food blog, I cook a lot, there’s always a ton of food around here, that sort of thing.

Okay, friends? In all honesty? Here’s the breakdown of our weekly dinners:

15% blog recipes
85% sushi takeout
Except do I look like I’m kidding right now?

We have a little sushi place within super- accessible distance from our house that has become our go-to of all go-tos for a happy, lazy takeout dinner. I haven’t tried this yet, but I am so tempted to order THE REGULAR every time I call in our order because we’ve called in at least once a week for the last 52 weeks straight and our order has never changed. 3 Dynamite Rolls plz!
Dynamite Rolls are where it’s at for us middle-of-the-road sushi people.

I mean, good on you, brave sushi souls who buy the raw fish sushi takeout for lunch from those little plastic containers that they sell at fancy grocery stores, but over here in the middle-of-the-road sushi camp we are feeling a little weird about that for some reason (some reason = ummm RAW FISH) so when we do sushi takeout, we stick with things like the very safe, very regular Dynamite Rolls.

In Adana, the capital of the kebab, the kebab master decided to adapt the shape of the sushi to Adana kebab, bought a kebab cooked on a barbecue and wrapped pita around it. meat sushi kebab ‘attracted the attention of the people of Adana.

Şevket Azboy, who has been a kebab restaurant on Cevat Yurdakul Street in the central Seyhan district in the city for about 30 years, tasted sushi, a Far Eastern dish, in a restaurant in the past years and liked the shape of the food very much. The kebab master decided to adapt the shape of the sushi to Adana kebab and bought a kebab cooked on a barbecue and wrapped it with pita. Later, Azboy cut the pita in the shape of sushi and named the dish ‘sushi kebab’, which he decorated with yoghurt and butter. Stating that the people of Adana love sushi kebab, even if they are surprised when they first hear it, Azboy said that he was making sushi with meat for the first time in the city.
Sushi kebab of stories based on almost 30 years of voicing Azboy Shaukat said the idea for the first time, but later that he realized that many restaurants in the spread of sushi meat kebabs in Turkey. Stating that he was hesitant to put the sushi kebab in front of the people of Adana in the first place, Azboy noted that he decided to put the sushi kebab on the restaurant menu after receiving positive reactions from the people who tasted the food.

‘WHEN THEY HEAR IT FIRST, THEY BELIEVE FISH’
Stating that it is necessary to be open to innovation in kebab business, Azboy said, “If you are doing this job fondly, different things come to mind. You need to be innovative and always progress. You cannot catch the taste by counting where you stand. You need to work by constantly improving yourself,” he said.

Azboy said that when people heard the name of sushi, they thought the dish was made of fish, and said that the main product of sushi kebab is Adana kebab. Azboy said he sells about 30 servings of sushi kebab per day at 40 lira.