Gourmet Gluten-Free Japanese Edamame Rice Bowls with Umami Ponzu Dressing

Allergens

Soy (in ponzu sauce)

Ingredients

• 2 cups sushi rice (short grain)
• 1 cup edamame, shelled
• 1/4 cup umami ponzu sauce
• 2 tbsp green onions, thinly sliced
• 2 tbsp sesame seeds, toasted
• 1 tsp black sesame seeds for garnish
• 1 avocado, thinly sliced
• Nori sheets, cut into strips
• Salt, to taste

Instructions

1. Cook the sushi rice according to package instructions and set aside.
2. In a steamer, steam edamame for 5 minutes or until tender. Season with salt and let cool.
3. In a small bowl, whisk together ponzu sauce, green onions, and half of the toasted sesame seeds.
4. Assemble each rice bowl: scoop cooked rice into four bowls, top with steamed edamame, avocado slices, and nori strips. Drizzle umami ponzu dressing over each bowl.
5. Garnish with remaining toasted sesame seeds and black sesame seeds. Serve immediately.

Chef’s Insight

The balance of flavors and textures in this dish is key to its appeal. Each bite should offer a burst of umami, followed by the creaminess of the avocado and the crunch of sesame seeds.

Notes

Be sure to use sushi rice for the best texture and mouthfeel.