Sushi Rice Salad with Avocado and Edamame

Ingredients

• 2 cups Sushi Rice
• 2 medium Avocado
• 1 cup Edamame
• 1 medium Carrot
• 1/2 medium Cucumber
• 1/4 cup Rice Vinegar
• 2 tbsp Sugar
• 1/2 tsp Salt
• 1 tsp Sesame Oil
• 5 sheets Nori Seaweed

Instructions

1. 1Place the 2 cups of sushi rice in a medium pot with 2.5 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice is cooking, combine the 1/4 cup rice vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt in a small bowl. Whisk until the sugar and salt are dissolved to make the dressing.
3. 3Transfer the cooked 2 cups of sushi rice to a large bowl. Pour the rice vinegar dressing over the hot rice and gently fold it in with a spatula until the rice is evenly coated. Let the rice cool to room temperature, about 20 minutes, stirring occasionally to prevent sticking.
4. 4While the rice is cooling, dice the 2 medium avocados into 1/2-inch cubes, peel and dice the 1 medium carrot into 1/2-inch cubes, and dice the 1/2 medium cucumber into 1/2-inch cubes.
5. 5Add the diced 2 medium avocados, 1 cup of edamame, the diced 1 medium carrot, and the diced 1/2 medium cucumber to the bowl with the cooled sushi rice. Gently toss everything together to combine.
6. 6Cut the 5 sheets of nori seaweed into thin strips, about 1/4-inch wide. Sprinkle the nori strips over the sushi rice salad.
7. 7Drizzle the 1 teaspoon of sesame oil over the salad just before serving.

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