Vegetarian Sushi Buddha Bowl

Place the sushi rice into a small saucepan. Rinse and drain a couple of times to remove excess starch.

Add 1/2 cup of water to the rinsed rice. Heat on medium-high heat until it just starts to bubble. Stir well to prevent sticking, then cover and cook on medium-low for 15 minutes.

Turn off the heat and let the rice steam, covered, for another 10 minutes.

Chop the carrot and cucumber into matchsticks. Thinly slice the radish. Finely chop the green onion.

Pat the extra firm tofu dry and slice it into strips.

Finely slice the red bell pepper.

Heat a non-stick pan over medium heat. Add 1 tbsp of olive oil.

Sear the tofu strips for 1-2 minutes on each side until golden brown. Season with salt and pepper. Set aside.

Add a pinch of salt, 2 tbsp rice vinegar, 1 tbsp white sesame seeds, and 1 tbsp black sesame seeds to the cooked rice. Mix gently.

Spoon the seasoned rice into serving bowls and let it cool for 5-10 minutes.

Arrange the green leaf lettuce, carrots, cucumbers, red bell pepper, seared tofu, radishes, green onion, and edamame beans over the rice.

Thinly slice the pickled ginger and add it to the bowl.

Carefully peel half an avocado. Thinly slice it widthwise, using the tip of a knife to help prevent sticking. Shape the slices into a rose and place it in the bowl.

Combine the soy sauce, lemon juice, toasted sesame oil, cane sugar, tahini, and 1 tbsp black sesame seeds in a small mason jar.

Secure the lid on the mason jar and shake vigorously until the dressing is well combined and emulsified.

Pour the sesame dressing over the assembled bowls and serve immediately.