Scattered Brown Rice Sushi Bowls

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Ingredients

Sushi Rice

1 1/3 cups short-grain brown rice

1 Tbs. sake

2  1/2 Tbs. rice vinegar

1 1/2 tsp. sugar

3/4 tsp. coarse salt

Topping

2 Tbs. low-sodium soy sauce

2 Tbs. toasted sesame oil, divided

1/4 tsp. wasabi

2 12-oz. pkgs. smoked tofu, drained and cut into bite-size pieces

2 cups frozen baby peas, thawed

2 cups frozen corn kernels, thawed

2 Tbs. minced pickled ginger

2 green onions, thinly sliced

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