Brown Sushi Rice Bowl with Tofu and Vegetables

Name: Brown Sushi Rice Bowl with Tofu and Vegetables
Yield: Serves 6
Cuisine: Japanese
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; 1 recipe, recipe; 4 , scallions, sliced thin

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Rice bowls are popular fare in Japan, so we wanted to add compelling Japanese flavors to our roster of grain bowls.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES6

WHY THIS RECIPE WORKS

Rice bowls are popular fare in Japan, so we wanted to add compelling Japanese flavors to our roster of grain bowls. We started by swapping out our go-to long-grain rice for more appropriate sticky short-grain brown rice. To infuse the cooke...

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