Sushi Rice Bowls with Tofu Teriyaki

Tofu Teriyaki:
1/4 cup mirin (rice wine), sake, or dry white wine
2 tbs low-sodium soy sauce or tamari
1 tbs natural sugar
1 tbs rice vinegar
2 tsp grated fresh ginger
1 tsp dark sesame oil
1 (14-16 oz) packages extra-firm tofu, drained and cubed

Sushi Rice:
1 1/2 cups short-grain brown rice
3 tbs rice vinegar
1 tbs natural sugar
1/4 tsp salt
2 sheets toasted nori, cut into short strips (3/4 cup), plus more for garnish
1 medium avocado, pitted, peeled, and finely diced
2 medium carrots, cut into matchsticks or coarsely grated (1 cup)
1/2 cucumber, cut into matchsticks or coarsely grated (1/2 cup)
Toasted sesame seeds, optional
Thinly sliced green onions, optional
1. To make Tofu Teriyaki: Combine all ingredients except tofu in shallow container. Add tofu, and toss to coat. Marinate 10 to 15 minutes, stirring once or twice.

2. Meanwhile, to make Sushi Rice: Bring rice and 3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 30 minutes, or until all water is absorbed. (For a more tender grain, add 1/2 cup water and cook until absorbed.) Remove from heat.

3. Transfer rice to bowl, and stir in vinegar, sugar, and salt. Stir in nori, cover bowl, and set aside.

4. Heat large non-stick skillet over medium-high heat. Add tofu and marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.

5. To serve, divide Sushi Rice among six large soup bowls. Top with Tofu Teriyaki, avocado, carrots, and cucumber. Garnish with extra nori, sesame seeds, and green onions (if using).

From Vegetarian Times


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