Ingredients:

  • 1 cup (185g) Sushi rice
  • 1 1/4 cups (300ml) Water
  • 1 tbsp Rice vinegar
  • 0.5 tsp Sea salt
  • 14 oz (400g) Extra-firm tofu, drained and pressed
  • 1 tbsp Cornstarch
  • 1 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 3 tbsp Soy sauce
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Maple syrup
  • 1 tsp Fresh ginger, grated
  • 1 clove Garlic, minced
  • 1 tsp Sriracha
  • 1 Large ripe avocado, sliced
  • 0.5 English cucumber, thinly sliced
  • 0.5 cup Edamame, shelled and steamed
  • 2 Radishes, sliced
  • 0.25 cup Shredded carrots
  • 1 Green onion, sliced
  • 1 tsp Furikake (vegan)
  • 1 sheet Nori, cut into strips

Instructions:

  1. Rinse the sushi rice three times until water runs clear. Combine with 1 1/4 cups water in a saucepan. Bring to a boil, then reduce to low heat and simmer, covered, for 15 minutes.
  2. While rice cooks, press the tofu using a tofu press or heavy plates for 15 minutes to remove moisture. Cut into 0.5-inch cubes and toss in cornstarch until lightly coated.
  3. Prepare the marinade by whisking together soy sauce, toasted sesame oil, maple syrup, grated ginger, minced garlic, and sriracha in a small bowl.
  4. Heat neutral oil in a large non-stick skillet over medium-high heat. Add tofu and sear until golden and crispy on all sides (about 2-3 minutes per side).
  5. Remove tofu from the pan.
  6. Once rice is cooked, fluff with a fork and stir in rice vinegar and sea salt.
  7. Assemble the bowls: Divide rice between two bowls. Top with glazed tofu, sliced avocado, cucumbers, edamame, radishes, and carrots. Drizzle the remaining marinade over the vegetables.
  8. Garnish with green onions, furikake, and nori strips before serving.