Vegan Sushi Bowls with Ginger Marinated Tofu

RICE

• 1 cup dry sushi rice (or sub short-grain white or brown rice and increase water)
• 1 ¼ cups water
• 1 tsp rice vinegar

MARINATED TOFU

• 1/2 cup tamari (or soy sauce if not gluten-free)
• 3 Tbsp toasted sesame oil
• 1/4 cup rice vinegar
• 1 Tbsp ginger, grated (a 1-inch piece yields ~1 Tbsp or 9 g)
• 2 Tbsp maple syrup (optional)
• 14 ounce package extra firm tofu, cut into 2 x 1/4-inch slices

QUICK PICKLED CARROTS

• 1/2 cup rice vinegar
• 1/2 cup water
• 1 Tbsp ginger, grated (a 1-inch piece yields ~1 Tbsp)
• 2 Tbsp maple syrup (optional)
• 1 cup thinly sliced carrots (using a knife or mandolin // 2 large carrots yield ~1 cup)

FOR SERVING

• 1 cup cucumber, cut into 3-inch matchsticks (1 large cucumber yields ~1 cup)
• 1 large avocado, thinly sliced
• 1 small package seaweed snack chips or nori sheets, crumbled into a seaweed “sprinkle”
• 2 Tbsp toasted sesame seeds (optional)
• 1/4 cup thinly sliced green onions (optional)
• 1 cup microgreens or sprouts (optional)
• pickled ginger (optional)
• wasabi (optional)