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Sushi Bowls
2 cups Water
1 cup brown rice
1 cup shelled edamame, frozen
3 sheets nori seaweed wrappers
2 teaspoons canola oil
1 ( 14 oz.) pkg extra-firm tofu
1 medium carrot, shredded
1 each pickling cucumber, peeled and diced
1 each 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
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Sushi Bowls

Sushi Bowls

Sushi Bowls
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:27 minutes
1. Place water and rice in a medium saucepan. 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 canola oil to skillet. Drain tofu and pat dry. Cut the block lengthwise into 4 equal pieces. Cook tofu slices until golden, about 4 minutes per side. Let cool enough to handle; thencut 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. 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. Toss dressing with rice mixture. Divide among 4 serving bowls and garnish with sesame seeds. Serve at room temperature.
Source: Hannaford fresh Magazine, September - October 2012