Edamame and Avocado Bowl

Serves 4 People!

Ingredients

  • 1 cup of uncooked brown rice
  • 2 cups of frozen shelled edamame or mukimame
  • 4 large, ripe avocados
  • Rice vinegar to taste
  • Rice toppings of choice such as furikake, soy sauce, and chili crisp

Instructions

  1. If you have a rice cooker with a steamer basket, cook rice in the rice cooker and steam edamame in basket.
  2. If you don't have a rice cooker, cook rice and edamame on stovetop according to package directions. Usually this means boiling the rice with a 2:1 water-to-rice ratio, and then boiling the edamame for about five minutes.
  3. Meanwhile, while your rice and edamame are cooking, cut your avocado into small cubes. Mix them in with the rice vinegar until the avocado pieces are sufficiently sour to your preference.
  4. When the rice and edamame are done cooking, mix them together, along with any of the rice toppings you chose. I used three packets of Chinese restaurant soy sauce (about ¼ cup) and two kinds of chili crisp (see note below).
  5. Finally, stir in your avocado. You may eat as-is or make-ahead as a cold rice salad (see note below).

The array of ingredients for this dish including rice, edamame, avocado, chili crisp, and soy sauce A full rice cooker with edamame in a steamer basket above Pieces of avocado marinating in vinegar in a glass bowl

Recipe notes/tips

  • The two kinds of chili crisp I used are Fly By Jing Xtra Spicy flavor and S&B Umami Topping. Really any chili crisp, finishing oil, soy sauce, hot sauce, etc. will do. You can think of this like a rice salad in that respect.
  • If making ahead, I recommend only using fresh avocados and adding them in just before eating. The rice and edamame will keep well in both the fridge and freezer, though remember rice only has a shelf life of about four days in the fridge.