How do I prevent rice from getting hard in the fridge?

If you've ever tried to refrigerate rice in a paper takeout container, you'll know that the rice will stick together and turn into a rock overnight. If you want to cook rice in advance and store it, air is the enemy. It's crucial to store the rice in an airtight container to prevent it from hardening up. You can also warm it up in the microwave with a bit of extra water to add moisture back in.

Vegan Sushi Bowls with Miso Tahini Dressing

Description

These Vegan Sushi Bowls with a creamy miso tahini dressing are one of our favorite weeknight meals. Bonus: you can meal prep everything ahead of time for quick assembly!

Ingredients

Scale

Sushi Bowls:

1 cup dry white rice (jasmine or sushi rice), cooked according to package directions
1 cup thinly sliced cucumber
1 cup of carrots, julienned
¼ of a small head of purple cabbage, sliced thinly
5 radishes, sliced thinly
1 cup frozen edamame
Roasted seaweed
1 avocado, sliced thinly

Miso Tahini Dressing:

1/3 cup tahini
1/3 cup water
1 1/2 tbsp white miso paste
1 1/2 tbsp lime juice
1 1/2 tbsp rice vinegar
1/4 tsp red pepper flakes
1 tbsp low sodium tamari or soy sauce

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Instructions

Cook rice according to package directions.
Steam or boil 1 cup frozen edamame beans according to package directions. Rinse, set aside, and let cool while chopping up the cucumber, carrots, cabbage, radishes, and avocados.
For the dressing, whisk all ingredients (1/3 cup tahini, 1/3 cup water, 1.5 tbsp white miso, 1.5 tbsp lime juice, 1.5 tbsp rice wine vinegar, 1 tbsp low sodium tamari or soy sauce, 1/4 tsp red pepper flakes) until smooth and creamy.
Spoon rice into bowls and top with veggies. Drizzle generously with miso tahini dressing and enjoy!

Notes

Chopping: We julienned the carrots and sliced the radishes thinly, but we understand this can be a lot of chopping. If you don't care about making your bowls look pretty, you can chop the veggies however you want or even use a food processor for the cabbage and carrots.

Make it ahead of time: The best way to enjoy these bowls is to chop up the veggies ahead of time, and assemble when you're ready to eat. We would recommend only slicing the avocado once you're ready to serve or eat, or else it will oxidize. You can also cook the rice ahead of time and prep the dressing up to a week ahead of time. We suggest storing each component separately.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Japanese-American

Nutrition

Serving Size: 1 Bowl
Calories: 441
Sugar: 4.3 g
Sodium: 932.1 mg
Fat: 23.8 g
Carbohydrates: 42 g
Fiber: 10.6 g
Protein: 27.9 g