Measurements

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 block firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 teaspoon sesame oil
• 2 nori sheets
• 1 avocado
• 1 cucumber
• 1/2 cup edamame, shelled
• 4 radishes
• 2 green onions
• 1 tablespoon sesame seeds
• Pickled ginger, for serving

Preparation Method

• Rinse the sushi rice under cold water until the water runs clear.
• Cook according to package instructions.
• In a small bowl, mix rice vinegar, sugar, and salt.
• Once the rice is cooked, stir in the vinegar mixture and let it cool.
• Cut the tofu into small cubes.
• In a bowl, mix soy sauce, sriracha, and sesame oil.
• Add tofu cubes and marinate for at least 15 minutes.
• Heat a non-stick pan over medium heat.
• Add the marinated tofu and cook until golden brown on all sides.
• Assemble the poke bowl by placing a portion of sushi rice at the bottom.
• Top with cooked tofu, avocado, cucumber, edamame, radishes, and green onions.
• Garnish with nori strips, sesame seeds, and pickled ginger.
• Serve immediately and enjoy your plant-based spicy tuna poke bowl.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.