Cook rice per directions on package.
Wash tomatoes and cut a shallow cross hatch in the top of each. Briefly blanch in boiling water for 1-3 mins, until the skins start to peel. Remove from boiling water and place in an ice bath.
While tomatoes are cooling, combine tamari, garlic, ginger and maple syrup.
Peel skin from tomatoes, then slice into quarters lengthwise. With a sharp knife, remove seeds and slice into small pieces. Marinate seedless tomato pieces in tamari marinade.
Prepare edamame and mango.
Combine rice vinegar, sugar, and salt in a small pot. Bring to a boil and whisk until salt and sugar are dissolved. Add to cooked rice and allow to cool.
Strain and save tamari marinade from tomatoes. Bring to a simmer in a small pot until reduced to a sticky syrup.
Divide cooked rice between bowls. Top with tomatoes, mango, and edamame. Drizzle with the sweet soy sauce. Top with sesame seeds and nori.
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