“This recipe calls for pickling cucumbers. These have firm skins and smaller seeds than other cucumber varieties. They are also shorter and more square-shaped. The pickling cucumbers absorb vinegar and seasonings well. I'm certain other varieties will work just as well. Recipe from Hannaford fresh Magazine, September - October 2012.”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place water and rice in a medium saucepan (as salt as needed). Bring to a boil, reduce heat, and simmer, covered, until tender, about 25 minutes. Remove from heat, drain any excess water, fluff, and let cool.
  2. While rice cooks, in a separate saucepan, prepare edamame according to package directions. Drain and set aside.
  3. Heat a large nonstick skillet over medium heat. Add nori sheets to the pan, one at a time, and toast until fragrant, about 30 to 45 seconds per side. Set nori aside, raise heat to medium-high and add oil to skillet. Drain tofu and pat dry. Cut the block lengthwise into 4 equal pieces, seasoning with salt and pepper as necessary. Cook tofu slices until golden, about 4 minutes per side. Let cool enough to handle; then cut each slice lengthwise into 4 pieces; then cut the bunch in half crosswise.
  4. Place cooled rice in a large bowl and toss with edamame, tofu, carrot, cucumber and avocado. Crumble or coarsely chop nori and add to the bowl.
  5. Toss dressing with rice mixture. Divide among 4 serving bowls and garnish with sesame seeds. Serve at room temperature.
  6. To Make The Dressing: Place orange juice, sesame oil, rice vinegar, ginger, red pepper flakes, and soy sauce in a blender and blend until combined. Alternately, place in a jar with a tight fitting lid and shake well until blended.

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