SPICY SUSHI BOWL

SERVES 4 PORTIONS

FOR THE SPICY MAYONNAISE

1 package (12 oz., or 340 g) soft silken tofu

1/4 cup (60 ml) rice vinegar

1/4 cup (60 ml) toasted sesame oil

3 tbsp. (45 ml) sriracha hot sauce

3/4 tsp. salt

1/4 tsp. garlic powder

1/2 tsp. agave nectar

FOR THE SUSHI BOWL

1 cup (180 g) sushi rice

2 cups (475 ml) water

1 tbsp. (15 ml) rice vinegar

2 sheets of nori seaweed, cut into strips

4 oz. (115 g) cucumber, julienne-cut

6 oz. (170 g) daikon radish, julienne-cut

6 oz. (170 g) mango, peeled, seeded, and thinly sliced

1 cup (146 g) sliced avocado

1 cup (150 g) edamame, steamed and removed from pods

3 tbsp. (10 g) panko breadcrumbs (gluten-free, if necessary), toasted

1 tbsp. (8 g) sesame seeds, toasted

NUTRITIONAL VALUES

Calories: 938kcal
Fat: 25.3g (4.1g S.Fat)
Carbs: 73.8g
Protein: 17.3g
Sugar: 10g
Sodium: 783mg

METHOD

TO MAKE THE SPICY MAYONNAISE
In a food processor or blender, combine all of the ingredients and puree until completely smooth. Transfer the mayonnaise to a jar or large squeeze bottle and refrigerate for up to 3 weeks. (This recipe yields more than enough for the sushi bowls.)

TO MAKE THE SUSHI BOWL
Bring the sushi rice, water, and rice vinegar to a boil in a pot over medium-low heat, partially covered. Reduce the heat to low and continue to cook for 20 to 25 minutes, or until the rice is soft but not mushy. Using a wooden spoon, fluff the mixture.

Crisscross the nori strips between four bowls. Divide the cooked rice, cucumber, daikon radish, mango, avocado, and edamame among the bowls. In a small bowl, combine the panko breadcrumbs and sesame seeds, and then sprinkle the crunchies over each bowl. Finish with a drizzle of spicy mayo on top of each bowl. Serve right away.