Vegan Sushi Bowls with Ginger Marinated Tofu

RICE

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

MARINATED TOFU

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

QUICK PICKLED CARROTS

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

FOR SERVING

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