Total Time
42mins
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.

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.