Sushi Rice Bowls with Tofu Teriyaki

• 1/4 cup mirin (rice wine), sake, or dry white wine
• 2 Tbs. low-sodium soy sauce or tamari
• 1 Tbs. natural sugar
• 1 Tbs. rice vinegar
• 2 tsp. grated fresh ginger
• 1 tsp. dark sesame oil
• 1 14- to 16-oz. pkg. extra-firm tofu, drained and cubed
• 1 1/2 cups short-grain brown rice
• 3 Tbs. rice vinegar
• 1 Tbs. natural sugar
• 1/4 tsp. salt
• 2 sheets toasted nori, cut into short strips ( 3/4 cup), plus more for garnish
• 1 medium avocado, pitted, peeled, and finely diced
• 2 medium carrots, cut into matchsticks or coarsely grated (1 cup)
• 1/2 cucumber, cut into matchsticks or coarsely grated ( 1/2 cup)
• Toasted sesame seeds, optional
• Thinly sliced green onions, optional

1. To make Tofu Teriyaki: Combine all ingredients except tofu in shallow container.
2. Add tofu, and toss to coat.
3. Marinate 10 to 15 minutes, stirring once or twice.
4. Meanwhile, to make Sushi Rice: Bring rice and 3 cups water to a boil in saucepan.
5. Cover, reduce heat to medium-low, and simmer 30 minutes, or until all water is absorbed.
6. (For a more tender grain, add 1/2 cup water and cook until absorbed.)
7. Remove from heat.
8. Transfer rice to bowl, and stir in vinegar, sugar, and salt.
9. Stir in nori, cover bowl, and set aside.
10. Heat large non-stick skillet over medium-high heat.
11. Add tofu and marinade, and cook 5 to 7 minutes, turning gently, until tofu cubes are browned and crisp on most sides.
12. To serve, divide Sushi Rice among six large soup bowls.
13. Top with Tofu Teriyaki, avocado, carrots, and cucumber.
14. Garnish with extra nori, sesame seeds, and green onions (if using).

mirin, soy sauce, natural sugar, rice vinegar, ginger, dark sesame oil, extrafirm tofu, shortgrain brown rice, rice vinegar, natural sugar, salt, nori, avocado, carrots, cucumber, sesame seeds, green onions

Taken from www.vegetariantimes.com/recipe/sushi-rice-bowls-with-tofu-teriyaki/ (may not work)