Vegan Brown Sushi Rice Bowl with Tofu and Vegetables

Name: Vegan Brown Sushi Rice Bowl with Tofu and Vegetables
Yield: Serves 6
Ingredients: 3½ cups, water; 2⅓ cups, short-grain brown rice, rinsed; ¼ cup, mirin; 3 tablespoons, rice vinegar; 28 ounces, soft tofu, patted dry and cut into 3-inch-long by ½-inch-thick fingers; , Salt and pepper; ¾ cup, cornstarch; ¼ cup, cornmeal; 2 tablespoons, vegetable oil; 1 (8 by 7½-inch) sheet, nori, crumbled (optional); 6 , radishes, sliced thin; 1 , avocado, halved, pitted, and sliced thin; 1 , cucumber, peeled, halved lengthwise, seeded, and sliced thin; 4 , scallions, sliced thin; 1 recipe, recipe

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A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES6

Vegan Brown Sushi Rice Bowl with Tofu and Vegetables

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We started by swapping out our go-to long-grain rice for more appropriate sticky short-grain brown rice. To infuse the cooked rice with flavor akin to sushi rice, we tossed it with mirin and rice vinegar. To top off the flavorful sticky ric...

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