22 Feb Sushi Bowls
Sushi Bowls
Ingredients
- 1 block Extra firm Tofu
- 3 tbsp Maple syrup
- 2 tbsp Corn starch or arrowroot powder
- 1/4 cup Reduced Sodium soy sauce, aminos
- 1/4 cup Vegan Mayo
- 1-2 Carrots
- Siracha or Gochujang sauce
- Rice
- Sesame seeds (optional)
- Pickled Ginger (optional)
Instructions
- Pat Tofu dry, cut into 1-inch cubes, coat tofu in cornstarch
- In reusable bag or large dish add maple syrup, and soy sauce and mix. Add cubed tofu to let marinate for 10 to 24 hours if you can. Will also work if you can’t marinade!
- Steam rice according to directions
- Wash and shred carrots with potato peeler and set aside.
- Add mayo and as much or little siracha or gochujang sauce as you like. Start with one tablespoon and taste. Add more as desired.
- Sautee tofu in pan, or you can add to air fryer and fry at 375 degrees for 7 mins, checking halfway through to toss.
- Assemble sushi bowls with rice first, and a few tablespoons of each item.
- Drizzle with your Spicy Mayo sauce, and sprinkle with sesame seeds and enjoy!
Notes
You can get creative with this and add almost anything. Bean sprouts are a great in this and so is avocado! Like Beets? Peel and quarter them, toss with salt and pepper and oil and bake them at 400 degrees for about 30 mins until fork tender and crispy. Adds a GREAT flavor!
