2 cups short-grain rice 1¾ cups water ½ cup cucumber ½ cup green onions, sliced ½ cup soybeans ½ cup red pepper, diced ½ sheet nori seaweed Sprinkle of toasted sesame seeds ¼ cup chopped cilantro
1 package tofu, drained and cut into bite-sized pieces 1 avocado, peeled and chopped rough ¼ cup poke dressing
1/3 cup tamari 2 tbsp maple syrup 1” organic ginger 2 cloves garlic 2 tbsp sesame oil ¼ cup extra virgin olive oil ¼ cup rice wine vinegar
Wash the rice 3 times and drain. In a deep sided pot, add washed rice and water.
Bring to a boil and cook until the water level is the same as the rice. Lid the pot and reduce heat to low.
Cook over low heat for 10 minutes. Keep the lid on and turn off the heat. Allow to sit for 10 minutes. Remove lid and fluff the rice.
Combine tamari, maple syrup, sesame oil, olive oil and rice wine vinegar. Zest in the garlic and ginger. Stir to combine and allow to sit. Holds well in the fridge for up to a month.
Cut the cucumber and red pepper into bite sized pieces. Slice the green onion thinly. Combine the cucumber, red pepper, green onion and soy beans, toss with the dressing.
Cut the nori into small strips.
Combine the tofu and avocado and toss with the dressing.
In a steep sided bowl, place 1 cup cooked rice. Add the vegetables and some of the sauce on top of the rice. Place the tofu mixture on top, then garnish with sprinkles of sesame seeds, cilantro and nori.