Vegan Sushi Bowl with Wasabi Mayo - Food Revolution Network

Ingredients

• 8 oz organic tofu (firm or extra firm, cubed into 1” pieces)
• 2 tbsp lemon juice
• 2 tsp organic apple cider vinegar
• ½ tsp mustard powder
• 2 tsp pure maple syrup (or date paste, see Chef’s Notes)
• ½ tsp salt (optional)
• 1 tsp wasabi powder (or paste, wasabi only on ingredient label)
• 3 cups organic black rice (or short grain brown rice, cooked)
• 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
• 1 tbsp organic rice vinegar
• 1 tbsp pure maple syrup (or date paste, link in directions)
• 1 tbsp sesame seeds (black or white)
• 1 tbsp sherry vinegar (or red wine vinegar)
• 1 tbsp fresh ginger (minced)
• 1 tbsp garlic (fresh ginger)
• ½ tsp sesame seed oil (optional)
• 1 tsp sesame seeds
• 1 cup organic edamame (shelled)
• 1 cup asparagus (cut into 1” pieces)
• 1 cup carrots (shredded)
• 1 cup cucumbers (thinly sliced or chopped)
• ¼ cup green onion (sliced)
• ¼ cup cilantro (optional, chopped)
• 1 toasted nori sheet (crumbled into pieces)