1 large Del Rey Avocado, quartered
1 cup sushi rice
Sushi seasoning, to taste
3 tbsp preferred oil
Tofu
2 carrots, peeled or shredded
2 cucumbers, thinly sliced
Snow peas, to taste
Edamame, to taste
¼ nori sheet, finely shredded
Wasabi peas, to taste
Soy sauce, to taste
Prep Time: 10 min
Cook Time: 20 min
Servings: 2
1 Place the rice and 1½ cups of water in a saucepan over medium heat and bring to a boil, stirring occasionally. Reduce the heat to low, then cover and cook for 10–15 minutes, or until the water is absorbed. Set aside, covered, for 5 minutes.
2 Transfer the rice to a large bowl. To your liking, drizzle the sushi seasoning over the rice and use a large spoon to fold until well combined. Set aside to cool.
3 Heat a few tablespoons of oil in a skillet over medium-high heat. Add your preferred amount of tofu to the pan in a single layer. Allow tofu to cook for about 4–5 minutes or until the underside is golden brown and crispy. Meanwhile, clean and prep the veggies.
4 Divide the rice among serving bowls. Top with avocado, tofu, carrots, cucumber, snow peas, and edamame.
5 Sprinkle with shredded nori and wasabi peas and pour a little soy sauce into the avocado. Enjoy!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
