Vegan Tofu Sushi Bowls

Ingredients

• 2 cups Sushi Rice
• 2 cups Water
• 3 tablespoons Rice Vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• about 400 g Firm Tofu
• 3 tablespoons Tamari
• 1 tablespoon Sesame Oil
• 2 tablespoons Cornstarch
• 2 medium Avocado
• 1 medium Cucumber
• 1 medium Carrot
• 4 tablespoons Ginger Dressing
• 2 teaspoons Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the sushi rice until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is cooked and water is absorbed. Let sit for 10 minutes.
2. 2In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold into the cooked rice and set aside.
3. 3Press the tofu to remove excess water. Cut into cubes and toss with tamari, sesame oil, and cornstarch.
4. 4Heat a skillet over medium-high heat. Add the tofu and cook until crispy and golden brown on all sides.
5. 5Assemble the sushi bowls by dividing the sushi rice, crispy tofu, sliced avocado, cucumber, and shredded carrot among bowls.
6. 6Drizzle with ginger dressing and sprinkle with sesame seeds. Serve immediately.

Substitutions

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