Ginger Rice Bowl with Edamame, Mango, Avocado & Spicy Mayo

Directions

1. 1
   Wash and dry the fresh produce.
2. 2
   Peel and grate or mince the ginger.
3. 3
   Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan.
4. 4
   Add ginger, water, and salt; bring the mixture to a boil over high heat.
5. 5
   Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
6. 6
   Meanwhile, place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
7. 7
   Combine vinegar, sesame seeds, sugar, and salt in a medium bowl; whisk to dissolve the sugar.
8. 8
   Trim cucumber and thinly slice crosswise into rounds.
9. 9
   Add to the bowl with the vinegar mixture.
10. 10
    Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl with the cucumber. Stir to combine the salad.
11. 11
    Peel mango and slice flesh away from the pit, starting with the flat sides. Medium dice and set aside.
12. 12
    Combine chili-garlic sauce and mayonnaise in a small bowl; whisk until smooth.
13. 13
    Halve and pit the avocados. Slice thinly while still in skin, then scoop out, keeping avocado halves intact. Fill avocado halves with spicy mayo.
14. 14
    Divide rice, edamame, mango, and cucumber-radish salad between bowls; top with an avocado half.
15. 15
    Serve with soy sauce on the side and enjoy!