Sushi Bowl with Baked Tofu (WFPBNO)

This is a very basic sushi bowl. Feel free to add whatever veggies you want. I based this on whole food plant based sushi rolls that you can get a places like Publix. No cream cheese, no fish, just wholesome foods. The best part is there is no rolling required. I simply added all the ingredients to a bowl and make spicy mayo and soy/wasabi to top off the dish.

Sushi Rice:

• 1 cup short-grain rice
• 1 1/2 cups water
• 1/2 teaspoon rice vinegar

Toppings:

• 2/3 cup edamame (I couldn't find shelled, so I shelled after cooking)
• 1 carrot, peeled and then ribboned, using the peeler
• 1 scallion, thinly sliced
• 1 small Persian cucumber, julienned
• baked ginger garlic tofu (this recipe will make more than  you need for this dish)
• kelp flakes according to taste (I used about 1/2 teaspoon per bowl)
• 2 tablespoons pickled ginger
• 1 teaspoon black sesame seeds

Spicy Mayo:

• 1/3 cup mayo
• sriracha to taste (I like it hot!)

Stir those two ingredients together and taste. Start with a small amount of Sriracha until you get it to the heat level that you enjoy.

Start your rice before you do anything else and cook according to package directions.

Soy/Wasabi:

• 1/3 cup reduced-sodium soy sauce
• wasabi paste

Mix these two ingredients into a ramakin. Start with a small amount of wasabi and keep tasting as you add more until you get the heat level you enjoy. Be sure to stir it up well.

Place the rice on the bottom of your bowl. Then add half of the Toppings to each bowl. This makes two bowls. The tofu will make enough for 4 bowls. We just ate the leftover tofu as a snack later in the day and dipped it in both sauces as we popped them nuggets into our mouths. 

Enjoy!!