Sushi Bowls

Print Recipe

Course Main Course

Cuisine Asian

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!