Vinegar-seasoned rice bowl with edamame, avocado and lime sesame-miso sauce

Name: Vinegar-seasoned rice bowl with edamame, avocado and lime sesame-miso sauce
Prep time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: world favourites
Ingredients: 120 g Short-grain rice, for baked rice, stuffing and Tunisian pilaf (60 g dry rice per person); 190 g Water (160 g for the rice, 30 g to loosen the sauce, 2–3 tbsp; the litre of edamame cooking water is discarded and not counted); 25 g Unseasoned kosher rice vinegar (15 g (1 tbsp) for the rice, 10 g (2 tsp) for the pickles); 10 g White sugar (5 g for the rice, 5 g for the sauce, 2 tsp in total); 14 g Fine salt (10 g in the litre of edamame water, discarded, with about 1 g retained; 2 g for the rice, 2 g for the pickles); 220 g Frozen shelled edamame (shelled beans, half a bag, straight from frozen); 160 g Cucumbers (1 large cucumber or 1½, unpeeled); 80 g Radishes (5–6 radishes); 220 g Avocados (1 ripe avocado that yields under your thumb, 220 g whole, about 150 g flesh); 20 g Plain miso, kosher pareve (1 heaped tbsp); 20 g Tahini (raw sesame paste) (1 heaped tbsp, stirred in its jar); 30 g Soya sauce (2 tbsp); 80 g Lime (1 lime, giving 30 g juice); 10 g Fresh ginger (2 cm, peeled with a spoon and finely grated); 10 g Toasted sesame oil (1 tbsp); 25 g Spring onions (2 spring onions, white and green parts); 12 g Sesame seeds (1 heaped tbsp); 1 g Chilli flakes (peperoncino) (1 pinch in the sauce)

pareve light lunch · world favourites · 2/5 · easy · 40 min, including 20 hands-on

A cold donburi-style bowl to take away: short-grain rice seasoned with rice vinegar, edamame cooked in salted water, avocado, quick-pickled cucumber and radishes, dressed with a lime and ginger tahini-miso sauce and topped with toasted sesame.

Ingredients for two

120 g	Short-grain rice, for baked rice, stuffing and Tunisian pilaf 60 g dry rice per person
190 g	Water 160 g for the rice, 30 g to loosen the sauce, 2–3 tbsp; the litre of edamame cooking water is discarded and not counted
25 g	Unseasoned kosher rice vinegar 15 g (1 tbsp) for the rice, 10 g (2 tsp) for the pickles
10 g	White sugar 5 g for the rice, 5 g for the sauce, 2 tsp in total
14 g	Fine salt 10 g in the litre of edamame water, discarded, with about 1 g retained; 2 g for the rice, 2 g for the pickles
220 g	Frozen shelled edamame shelled beans, half a bag, straight from frozen
160 g	Cucumbers 1 large cucumber or 1½, unpeeled
80 g	Radishes 5–6 radishes
220 g	Avocados 1 ripe avocado that yields under your thumb, 220 g whole, about 150 g flesh
20 g	Plain miso, kosher pareve 1 heaped tbsp
20 g	Tahini (raw sesame paste) 1 heaped tbsp, stirred in its jar
30 g	Soya sauce 2 tbsp
80 g	Lime 1 lime, giving 30 g juice
10 g	Fresh ginger 2 cm, peeled with a spoon and finely grated
10 g	Toasted sesame oil 1 tbsp
25 g	Spring onions 2 spring onions, white and green parts
12 g	Sesame seeds 1 heaped tbsp
1 g	Chilli flakes (peperoncino) 1 pinch in the sauce (optional)

Method

Rinse the rice in the sieve under cold water 3 or 4 times, rubbing between your fingers, until the water runs almost clear; drain well. Put in the 16 cm saucepan with 160 g water. Bring to the boil uncovered over a high heat. As soon as it bubbles, cover and lower to the minimum heat for 12 minutes: the water should disappear and small craters form on the surface. Rest off the heat for 10 minutes without opening.
While the rice cooks, toast the sesame seeds in the small dry frying pan over a medium heat for 2 minutes, stirring, until pale golden, popping and nutty-smelling. Immediately tip onto a plate. In a bowl, dissolve 5 g sugar and 2 g salt in 15 g rice vinegar for the rice seasoning. Smash the cucumber with a firm press of your palm on the flat of the knife and cut into 2 cm pieces. Thinly slice the radishes, mix both with 2 g salt and 10 g rice vinegar and leave for 10 minutes to quick-pickle.
Bring 1 litre water with 10 g salt to the boil in the 20 cm saucepan. Add the frozen edamame and cook for 3–4 minutes from the return to the boil. They should be tender but still firm to the bite and bright green. Drain, rinse under cold water for 10 seconds to stop the cooking without cooling them fully, and drain again.
For the sauce, whisk the miso and tahini with the soya sauce in the sauce bowl until smooth. Add the lime juice; the sauce will suddenly thicken, which is normal. Add the remaining sugar, grated ginger, toasted sesame oil and chilli if using. Whisk in water a spoonful at a time, 2–3 tbsp, until the sauce coats the back of a spoon. Add the finely sliced spring onions. Taste: it should be distinctly salty, tangy and rounded; add a few drops of soya sauce or lime juice if needed. Toss the still-warm edamame with 2 tbsp sauce.
As soon as the rice has rested, spread it hot in a large dish, drizzle with the vinegar seasoning and mix with a cutting motion of the spatula for 1 minute, without crushing. The grains should glisten and separate. Leave to cool in a thin layer for 5 minutes. Taste a grain with a little sauce: it should be well seasoned.
Halve the avocado, remove the stone, scoop out the flesh and cut into 2 cm cubes. Immediately toss with 1 tbsp sauce to prevent browning. Drain the pickles, discarding their liquid. Divide the rice between two bowls, arrange the edamame, avocado and cucumber-radish pickles, spoon over the remaining sauce and scatter with toasted sesame. Eat warm or at room temperature.

Variants and their steps remain below the recipe.

Lighter version

How the taste changes:

Moins d'avocat et de tahiné rendent la bouchée moins crémeuse et la sauce moins épaisse. Le sésame grillé devient plus discret ; le miso, le soja et le citron vert prennent le dessus sur une garniture plus croquante.

Avocados : 110 g
Tahini (raw sesame paste) : 10 g
Toasted sesame oil : 5 g

Half an avocado and half the tahini and sesame oil, with the same sauce loosened with an extra spoonful of water.

On your plate

Recipe

797 kcal · protein 29 g · carbs 78 g · fat 38 g

Quantities per person

60 g Short-grain rice, for baked rice, stuffing and Tunisian pilaf
95 g Water
12.5 g Unseasoned kosher rice vinegar
5 g White sugar
7 g Fine salt
110 g Frozen shelled edamame
80 g Cucumbers
40 g Radishes
110 g Avocados
10 g Plain miso, kosher pareve
10 g Tahini (raw sesame paste)
15 g Soya sauce
40 g Lime
5 g Fresh ginger
5 g Toasted sesame oil
12.5 g Spring onions
6 g Sesame seeds
0.5 g Chilli flakes (peperoncino)

Cooking tips

In the spirit of Tel Aviv's tahini-miso bowls, fresher and tangier than the tofu rice bowl with ginger and spring onion sauce. For the office, prepare the evening before or in the morning: cool the seasoned rice and edamame in a thin layer, then refrigerate in a container. Keep drained pickles in a second container, adding the sauce-coated avocado in the morning, and the remaining sauce in a small jar. It thickens when cold, so loosen with a spoonful of water. At the office, take the bowl out of the refrigerator 20–30 minutes before eating, or microwave the rice and edamame alone for 1 minute, then add the toppings and sauce. Short-grain rice hardens when eaten fridge-cold, and vinegar only partly prevents this. Eat within 24 hours.

Equipment : 16 cm saucepan with a lid for the rice, 20 cm saucepan for the edamame and 1 litre water, small frying pan, fine sieve, fine grater, citrus juicer, chopping board and knife, sauce bowl, another bowl and a mixing bowl, large dish and spatula

A cold donburi-style takeaway bowl, with sushi-style vinegar-seasoned rice and quick-pickled vegetables, plus the tahini sesame-miso sauce of Tel Aviv bowl counters; a home-style combination.

Vinegar-seasoned rice bowl with edamame, avocado and lime sesame-miso sauce

Method

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On your plate

Recipe

Cooking tips

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