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Course
Main
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Prep time
20 Mins
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cook time
20 Mins
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servings
2
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Author
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Video & Images by
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1
Cook rice per directions on package.
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2
Wash tomatoes and cut a shallow cross hatch in the top of each. Briefly blanch in boiling water for 1-3 mins, until the skins start to peel. Remove from boiling water and place in an ice bath.
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3
While tomatoes are cooling, combine tamari, garlic, ginger and maple syrup.
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4
Peel skin from tomatoes, then slice into quarters lengthwise. With a sharp knife, remove seeds and slice into small pieces. Marinate seedless tomato pieces in tamari marinade.
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5
Prepare edamame and mango.
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6
Combine rice vinegar, sugar, and salt in a small pot. Bring to a boil and whisk until salt and sugar are dissolved. Add to cooked rice and allow to cool.
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7
Strain and save tamari marinade from tomatoes. Bring to a simmer in a small pot until reduced to a sticky syrup.
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8
Divide cooked rice between bowls. Top with tomatoes, mango, and edamame. Drizzle with the sweet soy sauce. Top with sesame seeds and nori.
Instruction video
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