Spicy Sushi Bowl from Vegan Bowl Attack

• Produce

  • 1 cup Avocado
  • 4 oz Cucumber
  • 6 oz Daikon radish
  • 1/4 tsp Garlic powder
  • 6 oz Mango
  • 2 sheets Nori seaweed

• Refrigerated

  • 1 package Silken tofu, soft

• Condiments

  • 1/2 tsp Agave nectar
  • 3 tbsp Sriracha hot sauce

• Pasta & Grains

  • 1 cup Sushi rice

• Baking & Spices

  • 3/4 tsp Salt
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 5/16 cup Rice vinegar
  • 1/4 cup Sesame oil, toasted

• Bread & Baked Goods

  • 3 tbsp Panko bread crumbs, gluten-free

• Liquids

  • 2 cups Water

• Other

  • 1 cup (150 g edamame, steamed and removed from pods

Found on veggiessavetheday.com

Description

Ingredients

• 1 package (12 ounces, or 340 g) soft silken tofu
• ¼ cup (60 ml) rice vinegar
• ¼ cup (60 ml) toasted sesame oil
• 3 tablespoons (45 ml) sriracha hot sauce
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• ½ teaspoon agave nectar
• 1 cup (180 g) sushi rice
• 2 cups (475 ml) water
• 1 tablespoon (15 ml) rice vinegar
• 2 sheets of nori seaweed cut into strips
• 4 ounces (115 g) cucumber, julienne-cut
• 6 ounces (170 g) daikon radish, julienne-cut
• 6 ounces (170 g) mango, peeled, seeded, and thinly sliced
• 1 cup (146 g) sliced avocado
• 1 cup (150 g) edamame, steamed and removed from pods
• 3 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted
• 1 tablespoon (8 g) sesame seeds, toasted

Directions

• To make the spicy mayonnaise: Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)
• To make the sushi bowl: Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon. Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.