Sushi Bowls With Tofu - water

Method

• 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.
• While rice cooks, in a separate saucepan, prepare edamame according to package directions.
• Drain and set aside.
• 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.
• 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.
• Toss dressing with rice mixture.
• Divide among 4 serving bowls and garnish with sesame seeds.
• Serve at room temperature.
• 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.