The combination of crunchy peanuts, creamy avocados, and the sweet bite of ginger make for a dish that's full of complex flavors, yet easy to execute. Serve it on its own or with tofu for a vegetarian meal, or add grilled chicken, fish, or shrimp. —Farideh Sadeghin, test kitchen director, Saveur Magazine
1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink; cool to room temperature.
2. Combine soy sauce, mirin, sake, and sugar in a 2-qt saucepan over medium-high; cook until sugar has dissolved, 3-5 minutes. Cool teriyaki sauce slightly.
3. Combine rice, teriyaki sauce, the cilantro, peanuts, ginger, scallions, avocados, cucumber, and zest and juice in a bowl; transfer to a serving platter and garnish with cilantro.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 270 (52%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0mg||0 %|
|Sodium 931.6mg||32 %|
|Potassium 1024.9mg||27 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 43.3g|
|Protein 13.8g||20 %|
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Calories per serving: 515
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