Rinse 2 cups sushi rice under cold water until the water runs clear. Drain. Combine rinsed rice and 2.25 cups water in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice: In a small bowl, stir 3 tbs rice vinegar, 1 tbs sugar and ½ tsp salt until dissolved. Gently fold the seasoning into the hot rice with a rice paddle or wooden spoon. Let rice cool slightly to warm (not hot) while you prepare toppings.

Tofu & Marinade

Press tofu: Drain the 14 oz block of extra-firm tofu and press for 15–30 minutes to remove excess water (wrap in towel and place a weight on top).

Cube and marinate: Cut pressed tofu into 3/4–1" cubes. In a bowl combine 3 tbs tamari, 1 tbs rice vinegar, 1 tbs maple syrup, 1 tsp toasted sesame oil, 1 tsp minced garlic and 1 tsp grated ginger. Add tofu, toss gently to coat, and let marinate 10–15 minutes (turn once). Reserve marinade for glazing.

Cook tofu: Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and sear without moving 3–4 minutes per side until golden and crisp, working in batches if needed. During the last minute, pour reserved marinade over tofu and let it reduce slightly to glaze the pieces. Remove from heat and keep warm.

Vegetables & Fruit

Prepare edamame: If using frozen edamame, blanch in boiling salted water 2–3 minutes until tender, then drain and cool under cold water. Trim if needed.

Prepare produce: Peel and dice 1 cup mango; slice 1 avocado; thinly slice cucumber to yield about 1 cup; thinly slice red cabbage; thinly slice scallions. Keep microgreens or mixed greens ready.

Tahini Sauce

Make tahini sauce: In a small bowl whisk 1/4 cup tahini, 2 tbs warm water, 1 tbs lemon juice, 1 tsp maple syrup, 1 tsp tamari, 1/4 tsp garlic powder and 1/4 tsp salt. If too thick, add up to an additional 1 tbs water to reach a pourable but creamy consistency. Taste and adjust acidity or salt.

Avocado Cream

Make avocado cream: In a blender or with an immersion blender combine the flesh of 1 avocado, 1 tbs lime juice, 2 tbs plant-based yogurt (or silken tofu), 1/4 tsp salt and about 1 tbs water. Blend until smooth and creamy, adding more water a teaspoon at a time to reach a thick but squeezable consistency.

Assemble Bowls & Garnish

Divide rice: Spoon the seasoned sushi rice into 4 bowls, dividing evenly.

Arrange toppings: In each bowl, arrange equal portions of seared glazed tofu (about 3–4 oz per bowl), 1/4 cup edamame, 1/4 cup diced mango, sliced avocado (half an avocado per two bowls), 1/4 cup cucumber, 1/4 cup red cabbage, a sprinkle of scallions and microgreens.

Drizzle sauces: Drizzle tahini sauce over the bowls (about 1–2 tbs per bowl) and add a squeeze or dollop of avocado cream (about 1 tbs per bowl).

Finish and serve: Sprinkle toasted sesame seeds and crushed nori or furikake over each bowl, add pickled ginger and cilantro if using, and serve with lime wedges on the side. Season with salt and pepper to taste.