Sesame-Ginger Sushi Grain Bowl with Edamame, Quick-Pickled Carrot and Crispy Tofu

Method

1. Step 1 — Start the rice. Rinse the brown rice in a bowl of cold water, swishing with your fingers, and change the water until it runs nearly clear (4 to 5 changes). Drain, add to a small saucepan with 300 ml cold water and a pinch of salt, and bring to a full boil over high heat. Drop the heat to the lowest setting, cover tightly, and simmer 32 to 35 minutes without lifting the lid. You will hear a faint ticking as the water disappears; when the sound stops, pull the pan off the heat and let it steam, covered, for 10 minutes. Fluff with a fork — the grains should separate rather than clump.

2. Step 2 — Press and crisp the tofu. While the rice simmers, wrap the tofu block in a clean tea towel and set a heavy pan on top for 10 minutes to squeeze out water; dry tofu browns, wet tofu steams. Cut into 2 cm cubes, toss in a bowl with 1 tsp of the soy sauce and the cornstarch until each cube wears a thin, chalky coat. Heat 1 tsp sesame oil in a large nonstick skillet over medium-high until it shimmers. Add the tofu in a single layer and leave it untouched for 3 minutes — it will release from the pan on its own when a golden crust forms. Turn and repeat on the remaining sides, 6 to 8 minutes total, until the cubes rattle dryly against the pan and look lacquered at the edges. Slide onto a plate.

3. Step 3 — Quick-pickle the carrot. Toss the julienned carrot with 1 tbsp rice vinegar, the maple syrup and a three-finger pinch of salt. Let it sit at room temperature for 10 minutes. The strands will slacken and turn translucent at the tips, and the liquid left in the bowl will taste sweet-sour — that is your signal.

4. Step 4 — Build the dressing. In a small bowl, whisk the tahini, lemon juice, remaining 2 tbsp soy sauce, remaining 2 tbsp rice vinegar, grated ginger and garlic. It will seize into a stiff paste — that is normal. Add warm water 1 tbsp at a time, whisking hard, until the dressing falls off the whisk in a slow ribbon, like heavy cream. Taste: it should be bright, salty and a little nutty, not thick enough to sit on top of the rice.

5. Step 5 — Season the rice. Tip the hot rice into a wide, shallow bowl. Sprinkle over 1 tbsp rice vinegar and a pinch of salt, then fold gently with a spatula, cutting down through the grains rather than stirring, so you do not crush them. Spread the rice up the sides of the bowl and let it cool to room temperature, about 8 minutes. The grains should look glossy and smell faintly sweet.

6. Step 6 — Blanch the edamame and toast the topping. Bring a small pot of well-salted water to a boil and cook the frozen edamame for 3 minutes, until bright green and just tender — bite one; it should pop, not mush. Drain and rinse under cold water to stop the cooking. Wipe the skillet dry, set it over medium heat, and add the sesame seeds and torn nori. Toast for 60 to 90 seconds, shaking constantly, until the seeds smell nutty and a few begin to pop and hop in the pan. Pull off the heat immediately; nori scorches in seconds.

7. Step 7 — Assemble. Divide the cooled rice between three wide bowls. Arrange the edamame, cucumber half-moons, drained pickled carrot, avocado slices and crispy tofu in separate wedges over the rice, leaving a little rice visible at the centre. Spoon the dressing over in a zigzag, then scatter the sesame-nori mixture and scallions across the top. Add chili flakes if you want heat. Eat with a spoon, mixing a bit of everything into each bite.