Gluten-Free Sushi Rice Bowl with Avocado and Edamame
A deconstructed sushi bowl with gluten-free sushi rice, creamy avocado, and protein-packed edamame. A simple and healthy egg-free dinner.
Ingredients
- 2 cups Sushi Rice
- 2 cups Water
- 1/4 cup Rice Vinegar
- 2 tbsp Sugar
- 1 tsp Salt
- 2 medium Avocado
- 2 cups Edamame
- 4 sheets Nori Seaweed
- 1/4 cup Gluten-Free Soy Sauce (Tamari)
- 1 tbsp Sesame Seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse sushi rice in a fine-mesh sieve until the water runs clear.
- 2Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed.
- 3Remove from heat and let stand, covered, for 10 minutes.
- 4While the rice is cooking, prepare the sushi vinegar. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar and salt are dissolved. Let cool slightly.
- 5Transfer the cooked rice to a large bowl. Gently fold in the sushi vinegar until evenly coated.
- 6Divide the sushi rice into bowls. Top with sliced avocado, edamame, and nori seaweed strips.
- 7Serve with gluten-free soy sauce and sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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