Prep 15 mins
Cook 27 mins
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.
- 2 cups water
- 1 cup brown rice or 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
- 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.