Cookwith - Memory Lane Vegan Donburi Bowl

Ingredients

• 1 1/2 cups short-grain sushi rice
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup
• 1 tbsp cornstarch
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• 1/2 cup shelled edamame (thawed if frozen)
• 1 small cucumber, thinly sliced
• 1 avocado, sliced
• 2 scallions, thinly sliced
• 1 tbsp pickled ginger (optional, for garnish)
• 1 tbsp toasted sesame seeds
• Neutral oil for sautéing