Dynamite Sushi Bowl (WFPBNO)

I have never rolled sushi, even though I have everything to do so. I've seen a couple of sushi bowls online and decided to give my hand a whole food plant based sushi bowl. This was amazing. It made enough for two meals (4 servings) with a little rice left over. You will not be disappointed in making one of these bowls. Be sure to prep all your veg while the tofu is marinating or baking. You can use more or less wasabi depending on how much heat you enjoy! Also you could sub out some of the veg. I tried to make mine like a California roll without the cream cheese. I prefer to serve this dish in a bowl, but my big bowls were all in the dishwasher when I made this.

For the tofu:

• 1 12-ounce package extra-firm tofu
• 1/2 cup low-sodium soy sauce
• 1/4 cup roasted garlic rice vinegar
• 2 tablespoons agave
• 1 teaspoon minced garlic

For the bowls:

• 4 servings sushi rice, cooked according to package directions
• 1/2 cup julienned carrots (1/4 cup per bowl)
• 2 persian cucumbers diced or cut into strips (1/2 a cucumber per bowl)
• 1 avocado, cubed (1/2 per bowl)
• Garnish: black sesame seeds, pickled ginger, alfalfa sprouts
• save the marinade from the tofu add wasabi to taste, mix well
• sriracha + mayo for a spicy mayo drizzle

Press the tofu for about 30 minutes to get rid of excess moisture. Cut into bite sized cubes and marinage in soy sauce, vinegar, agave and garlic.

Preheat convection oven to 375F. After marinating tofu add to a rack placed over a baking sheet.

 Bake for 20-25 minutes until firm and brown. Set aside.

To make your bowl, add rice, place tofu and veggies on your plate/bowl. Top with soy sauce/wasabi combo, spicy mayo, sesame seeds and pickled ginger!

This is a delicious dish. If you want WFPBNO be sure to make your own mayo. I used a vegan mayo to save on time, since you don't use very much.

Enjoy!!!