Name: SPICY SUSHI BOWL
Yield: 4 servings
Ingredients: 1 package (12 ounces, or 340 g) soft silken tofu; ¼ cup (60 ml) rice vinegar; ¼ cup (60 ml) toasted sesame oil; 3 tablespoons (45 ml) sriracha hot sauce; ¾ teaspoon salt; ¼ teaspoon garlic powder; ½ teaspoon agave nectar; 1 cup (180 g) sushi rice; 2 cups (475 ml) water; 1 tablespoon (15 ml) rice vinegar; 2 sheets of nori seaweed cut into strips; 4 ounces (115 g) cucumber, julienne-cut; 6 ounces (170 g) daikon radish, julienne-cut; 6 ounces (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 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted; 1 tablespoon (8 g) sesame seeds, toasted