Vegetarian Sushi Bowls
Ingredients
- 14 oz extra firm tofu
- 1 tbsp sesame oil (or olive oil)
- 2 tbsp low sodium soy sauce
- 2 tbsp cornstarch
- 2 cups cooked sushi rice
- 1 cup cucumber, diced
- 1 cup shelled edamame
- 1 avocado, chopped
- 1 cup shredded carrots
- 2 sheets nori seaweed, cut into strips
- 1/4 cup mayonnaise (or half Greek yogurt)
- 2 tsp Sriracha (adjust to taste)
- 1 tsp rice vinegar (more to taste)
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