- Prepare the sushi rice
Briefly stir together the rice and water in a large saucepan, then cover the saucepan with a tight-fitting lid. Turn the heat to medium-high and cook until the water just reaches a simmer. Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender. Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes.
Make the sushi vinegar: While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved. (Alternately, you can just heat the mixture in the microwave if you prefer.)
Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
In the meantime, Drain the tofu well, then wrap in kitchen paper and squeeze out the remaining liquid. Then cut the tofu into cubes and marinate with turmeric for 5 mins. Then heat a tablespoon of oil in a pan and fry the tofu from all sides until crispy. Then remove and set aside.
Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions. Cut 2 large carrots into ribbons, using a vegetable peeler or julienne. Also, thaw the edamame as per package instructions and dice the avocado.
4. Tahini Sauce:
Blend all ingredients for the tahini sauce in a blender until smooth. Add water to your desired consistency.
5. Assemble the bowl
Divide the rice between 4 bowls. Then assemble all prepared veggies, and crispy tofu onto the rice.
Top with avocado, sesame seeds, jalapeños, and herbs as desired. Serve with tahini sauce and lemon or lime wedges on the side.