Sushi Rice Bowl with Tofu and Avocado (Gluten-Free)

Ingredients

• 2 cups Sushi rice
• 4 tbsp Rice vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 1 block Extra-firm tofu
• 2 tbsp Gluten-free soy sauce
• 2 Avocado
• 1 Cucumber
• 1 Carrot
• 1 cup Edamame
• 4 sheets Nori seaweed
• 1 tbsp Sesame oil
• 2 tbsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of sushi rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed 2 cups of sushi rice to a medium saucepan with a tight-fitting lid, add 2.5 cups of cold water, and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all the water is absorbed and the rice is tender; then, remove from heat and let stand, covered, for 10 minutes to steam.
2. 2While the rice cooks, combine the 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Heat this mixture over low heat (approximately 93.33°C or 93°C) for 2-3 minutes, stirring gently until the 2 tablespoons of sugar and 1 teaspoon of salt are completely dissolved and the liquid is clear. Remove the saucepan from the heat and set it aside to cool completely to room temperature; this prevents the rice from becoming mushy when mixed.
3. 3Once the 2 cups of sushi rice are cooked, transfer them to a large bowl. Gently pour the cooled sushi vinegar mixture over the rice and carefully fold it in using a spatula until the rice is evenly coated and glossy. Set the seasoned rice aside to cool slightly before serving.
4. 4Press the excess water out of the 1 block of extra-firm tofu using paper towels or a tofu press, then cut the tofu into 1.27 cm cubes. Place the 1 block of tofu cubes in a medium bowl and toss with the 2 tablespoons of cornstarch until each cube is evenly coated.
5. 5Heat the 1 tablespoon of sesame oil in a 25.4 cm skillet over medium-high heat (approximately 190.6°C or 190°C). Once hot, add the cornstarch-coated tofu cubes and fry for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the skillet and place it on a plate lined with paper towels to drain excess oil.
6. 6Slice the 2 avocados into thin pieces. Cut the 1 cucumber into 1.27 cm half-moon pieces, and peel and cut the 1 carrot into 5.08 cm long, 0.635 cm thick sticks. Ensure the 1 cup of edamame is ready to serve.
7. 7To assemble the bowls, divide the seasoned 2 cups of sushi rice evenly among four bowls. Arrange the crispy 1 block of tofu, 2 sliced avocados, 1 cut cucumber, 1 cut carrot, and 1 cup of edamame on top of the rice in each bowl.
8. 8Tear the 4 sheets of nori seaweed into thin strips and sprinkle them over the toppings in each bowl. Drizzle each bowl with the 2 tablespoons of gluten-free soy sauce just before serving.

Substitutions

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