Ready In30 min
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These light and nourishing rice bowls bring together the soft, soothing textures of silken tofu and buttery avocado with a bright, crunchy cucumber salad. Seasoned with a sweet and savory soy dressing and served over perfectly steamed seaweed-sesame rice, it’s an easy, wholesome meal that comes together quickly. This recipe serves two and is simple to scale up; just be sure to use a larger pot when steaming the rice.
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Yield:2 servings
1 cup medium-grain white rice
2 tablespoons dried pre-chopped wakame seaweed or 10 grams roasted seaweed snack (from 2 packages), crumbled
2 tablespoons toasted sesame seeds (see Tip)
3 tablespoons soy sauce
2 tablespoons apple ci…
Ready In30 min
Rating(0)CommentsRead comments
These light and nourishing rice bowls bring together the soft, soothing textures of silken tofu and buttery avocado with a bright, crunchy cucumber salad. Seasoned with a sweet and savory soy dressing and served over perfectly steamed seaweed-sesame rice, it’s an easy, wholesome meal that comes together quickly. This recipe serves two and is simple to scale up; just be sure to use a larger pot when steaming the rice.
or to save this recipe.
Yield:2 servings
1 cup medium-grain white rice
2 tablespoons dried pre-chopped wakame seaweed or 10 grams roasted seaweed snack (from 2 packages), crumbled
2 tablespoons toasted sesame seeds (see Tip)
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 small clove garlic, grated
2 tablespoons toasted sesame oil, divided
2 large Persian cucumbers, thinly sliced
1 scallion, thinly sliced
Kosher salt
1 (10- to 12-ounce) block silken tofu, patted dry and sliced
1 ripe avocado, cut into chunks
Nutritional analysis per serving (2 servings)
109 grams carbs; 894 calories; 19 grams monosaturated fat; 12 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 10 grams fiber; 1424 milligrams sodium; 31 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Place rice in a fine-mesh strainer and thoroughly rinse with cold water until the water runs clear. 1.
Step 2
In a small saucepan, combine the rinsed rice, wakame (if using roasted seaweed, you’ll add it later), 1 tablespoon sesame seeds and 1 ¼ cups water over high heat. When the water begins to simmer, stir well, then reduce heat to the lowest setting. Cover tightly and cook for 15 minutes. (Resist the urge to lift the lid to check on the rice during this time.) 1.
Step 3
Meanwhile, in a medium bowl, stir together soy sauce, vinegar, honey, garlic, 1 tablespoon sesame oil and remaining 1 tablespoon sesame seeds. Add cucumbers and scallion, season with a pinch of salt, then toss to coat. 1.
Step 4
When the rice has cooked for 15 minutes, remove from the heat and let rest, still covered, for 5 minutes to finish cooking. Uncover and stir well, releasing the rice from the bottom of the pot and being careful not to mash the rice. (This step allows any excess moisture to evaporate.) Drizzle with remaining 1 tablespoon sesame oil and season with salt to taste. If using roasted seaweed, crumble the sheets over the top. Stir to combine. 1.
Step 5
Divide rice between bowls and top with tofu, avocado and marinated cucumbers.
Tip
If your sesame seeds are raw, toast them over medium heat in the same small saucepan you will use to steam the rice, stirring frequently, until fragrant and deep golden brown, about 4 minutes. Reserve 1 tablespoon toasted seeds and proceed to Step 2.
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