To make the marinade, combine the ginger, garlic, maple syrup, sesame oil, soy sauce, and vinegar in your blender or food processor. Puree until smooth.
In a large bowl with high sides, toss together the tofu and the marinade. Set aside to marinate for 10-15 minutes, then drain off any excess marinade. Toss the marinated tofu with the cornstarch in the same bowl.
Oven Directions for the Tofu: Preheat the oven to 400° F. Arrange the tofu on a baking sheet lined with parchment paper, and bake for 30-35 minutes. No need to flip, unless you really want to. The tofu is ready when it's starting to brown on the edges.
Air Fryer Directions for the Tofu: Pour the tofu into the basket of your air fryer. Cook on 400° F for 15-20 minutes, shaking after 8 minutes. The tofu is ready when it's starting to brown on the edges.
Make the sushi bowls
Divide the sushi rice between your bowls. Top with the tofu, avocado, green onion, carrots, cucumbers, seaweed snack pieces, and pickled ginger. Sprinkle on the cashews, if you're using them, then top it all off with the green onion.
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Notes
If you don't have cooked rice on hand, start cooking the rice before you start marinating the tofu. If you can't find sushi rice, no problem! Short- or medium-grain rice will work fine in this recipe. Just season it with some agave nectar and rice vinegar, like you would sushi rice.Feel free to mix-and-match toppings. Consider the toppings listed a suggestion and use what you have or your favorite vegan sushi fillings.