-
1
Place water and rice in a medium saucepan (as salt as needed).
-
2
Bring to a boil, reduce heat, and simmer, covered, until tender, about 25 minutes.
-
3
Remove from heat, drain any excess water, fluff, and let cool.
-
4
While rice cooks, in a separate saucepan, prepare edamame according to package directions.
-
5
Drain and set aside.
-
6
Heat a large nonstick skillet over medium heat.
-
7
Add nori sheets to the pan, one at a time, and toast until fragrant, about 30 to 45 seconds per side.
-
8
Set nori aside, raise heat to medium-high and add oil to skillet.
-
9
Drain tofu and pat dry.
-
10
Cut the block lengthwise into 4 equal pieces, seasoning with salt and pepper as necessary.
-
11
Cook tofu slices until golden, about 4 minutes per side.
-
12
Let cool enough to handle; then cut each slice lengthwise into 4 pieces; then cut the bunch in half crosswise.
-
13
Place cooled rice in a large bowl and toss with edamame, tofu, carrot, cucumber and avocado.
-
14
Crumble or coarsely chop nori and add to the bowl.
-
15
Toss dressing with rice mixture.
-
16
Divide among 4 serving bowls and garnish with sesame seeds.
-
17
Serve at room temperature.
-
18
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.
-
19
Alternately, place in a jar with a tight fitting lid and shake well until blended.
