Sushi Bowls (With Tofu)

Name: Sushi Bowls (With Tofu)
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 2 cups water; 1 cup jasmine rice or 1 cup white rice; 1 cup shelled edamame, frozen; 3 sheets nori, seaweed wrappers; 2 teaspoons canola oil or 2 teaspoons peanut oil; 1 (14 ounce) package extra firm tofu; 1 medium carrot, shredded; 1 pickling cucumber, peeled and diced; 1 ripe avocado, cubed; 1/2 cup orange juice; 1 tablespoon sesame oil; 1 tablespoon unseasoned rice vinegar; 2 teaspoons minced fresh ginger; 1/2 teaspoon crushed red pepper flakes; 2 teaspoons soy sauce; 2 tablespoons sesame seeds

Submitted by gailanng

"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."

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Ready In:: 42mins
Ingredients:: 16
Serves:: 4

ingredients

2 cups water
1 1 cup jasmine rice or 1 cup white rice
1 cup shelled edamame, frozen
3 sheets nori, seaweed wrappers
2 teaspoons canola oil or 2 teaspoons peanut oil
1 (14 ounce) package extra firm tofu
1 medium carrot, shredded
1 pickling cucumber, peeled and diced
1 ripe avocado, cubed
Dressing
¹⁄₂ cup orange juice
1 tablespoon sesame oil
1 tablespoon unseasoned rice vinegar
2 teaspoons minced fresh ginger
¹⁄₂ teaspoon crushed red pepper flakes
2 teaspoons soy sauce
2 tablespoons sesame seeds

directions

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.
While rice cooks, in a separate saucepan, prepare edamame according to package directions. Drain and set aside.
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.
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.
Toss dressing with rice mixture. Divide among 4 serving bowls and garnish with sesame seeds. Serve at room temperature.
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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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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