Rinse rice several times–the longer you rinse, the better the finished product. Mix drained rice in a saucepan with 1¼ cups water. Bring to a boil; cover, reduce heat and cook until water is absorbed and rice is tender, 15-20 minutes. Stir agave, rice vinegar and salt into rice. Let cool. Place the nori on a cutting board or sushi mat with the shiny side down. Spread ¼ of the rice onto each piece of nori. Dip the back of a spoon into cold water and use to spread rice to 3 edges of the nori, leaving a 1″ band free of rice on one side. Place cream cheese, cucumber, carrot and avocado on the nori, in a line, opposite the band with no rice. Roll nori around filling; seal by dipping your finger in cold water and wetting the nori edge. Cut if desired. Serve with wasabi and tamari.

Bring water to a boil. Remove from heat and stir in miso paste. Add mushrooms, green onion and tofu to broth. Mix and serve.

Reheat leftover Sesame Glazed Carrots from Day 4 using microwave or by sautéing in a skillet. Salad from Day 4 should also be served at this meal.