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Sushi Bowls Three Stars

Sushi Bowls

Get Ready

Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 27 minutes

Ingredients: Add ingredients to List

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

directions:

1. Place water and rice in a medium saucepan. Bring to a boil, reduce heat, andsimmer, covered, until tender, about 25 minutes. Remove from heat, drain anyexcess 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

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Quantity Ingredients coupon
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2 cups Water  
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1 cup brown rice  
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1 cup shelled edamame, frozen  
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3 sheets nori seaweed wrappers  
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2 teaspoons canola oil  
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1 ( 14 oz.) pkg extra-firm tofu  
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1 medium carrot, shredded  
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1 each pickling cucumber, peeled and diced  
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1 each ripe avocado, cubed  
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1/2 cup orange juice  
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1 tablespoon sesame oil  
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1 tablespoon unseasoned rice vinegar  
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2 teaspoons Minced fresh ginger  
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1/2 teaspoon Crushed red pepper flakes  
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2 teaspoons soy sauce  
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2 tablespoons Sesame seeds  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 3 g (12%)
Cholesterol 0 mg (0%)
Sodium 290 mg (12%)
Total Carbohydrates 55 g (18%)
Dietary Fiber 9 g (36%)
Protein 20 g (33%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Sushi Bowls is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from De-lish! Tastes just like a California roll! My husband and I both loved it.
Date published: 2012-10-10
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