Ingredients
2cupsbrown short-grain rice,rinsed well
1dried nori sheet,8×8-inch
3tbsprice vinegar
1½tsptamari,reduced-sodium, or soy sauce
1tbspsugar,or agave nectar
½tspsalt
⅓cupSir Kensington’s mayonnaise
2tbspsriracha,or chili-garlic sauce, to taste
2cupsfrozen edamame,preferably organic
2large carrots,sliced into ribbons
1avocado,sliced into long strips
1small cucumber
sesame seeds,preferably black
pickled ginger
Preparation
Bring a large pot of water to boil. Once the water is boiling, pour in the rinsed rice, then give it a stir.
Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot, then cover the pot.
Let the rice steam for 10 minutes. Remove the lid and fluff the rice with a fork.
In a small saucepan over medium heat, combine the rice vinegar, tamari, sugar, and salt. Warm the mixture, stirring often, until the sugar dissolves.
Remove from heat, then toss with rice once it’s done steaming.
In a large skillet over medium-low heat, warm the sheet of nori until it’s become crisp enough to crumble easily, flipping halfway for about 5 minutes. Remove from heat and tear it into quarters.
Crumble each piece into very small pieces in hands over the rice, then drop it into the pot. Stir the nori into the rice, hen set the rice aside to cool.
Bring a pot of water to boil, then add the frozen edamame. Simmer just until the beans are warmed through for about 5 minutes. Drain and set aside.
Whisk together the mayonnaise and Sriracha in a small bowl until well blended. Add more Sriracha, if desired. Set aside.
Slice the cucumber in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then slice the halves into 2-inch long pieces, then into matchsticks.
Divide the rice between four bowls. Top with edamame, carrots, avocado, and cucumber.
Drizzle the chili-mayo sauce on top, sprinkle with sesame seeds, and serve with pickled ginger on the side. Enjoy!
