Vegan Sushi Bowl

Ingredients

For the Tofu

12 ounces extra firm tofu

1/2 cup tamari

1/4 cup rice vinegar

2 tablespoons agave nectar

1 clove minced garlic

1/2 teaspoon grated ginger

1 tablespoon grapeseed oil

For the Bowls

1 cup sushi rice, white rice, or brown rice

2 teaspoons rice wine vinegar, plus a splash

1 carrot, outer peel discarded, and then peeled with a vegetable peeler

1 small cucumber, peeled, seeded and thinly sliced

1 cup red cabbage, roughly chopped or shredded

1 avocado, sliced

1 teaspoon black sesame seeds

1/4 cup microgreens

2 tablespoons pickled ginger

1 teaspoon nori, very finely crumbled by hand

For the Dressing

1/3 cup liquid aminos

2 tablespoons agave nectar

1 1/2 tablespoons toasted sesame oil

2 teaspoon rice wine vinegar

For the Spicy Mayonnaise

2 tablespoons vegan mayonnaise

Sriracha, to taste

Instructions

1. Prepare tofu: Open tofu and drain as much water as possible. Wrap in a clean towel and allow to sit for 15 minutes and press out as much water as you can. Dice tofu into 1/2 inch pieces. Whisk together tamari, rice wine vinegar, agave nectar, garlic and ginger in a large bowl. Add tofu and stir to combine. Allow to marinate for 15 minutes.
2. Cook rice according to package instructions. When done, toss with rice vinegar.
3. Prepare carrots, cucumber, cabbage, avocado, and microgreens. Add a splash of rice wine vinegar to cabbage to soften.
4. Make dressing by whisking all ingredients together. Make Sriracha mayonnaise by stirring together ingredients.
5. Back to the tofu: Drain tofu marinade and discard. Place a large skillet on medium high heat. Add grapeseed oil. Once oil is hot, add tofu and brown thoroughly on all sides.
6. Divide the rice and tofu between 2-3 bowls. Top with dressing. Add carrots, cucumber, red cabbage, avocado, microgreens, and pickled ginger and drizzle with spicy mayonnaise. Sprinkle with sesame seeds and nori at the end.