Potsticker Rice Bowls

Marinated Cucumbers - To a small bowl, add the sliced cucumbers, soy sauce, rice vinegar, sugar, sesame oil, stir to combine, and set aside.

Rice - If you're cooking rice from scratch, start it now. Or microwave the frozen rice or ready rice packets, or your leftover rice, as necessary to warm it through and then divide it between two medium serving bowls.

Potstickers - The best way to make potstickers is to follow the package instructions. This usually involves adding a small amount of oil to a pan, placing the potstickers flat-side down, then adding water and heating until it boils. Cover the pan to steam the potstickers, then remove the lid to let the water evaporate, allowing the potstickers to un-stick and crisp up. Since brands vary in filling, size, and wrap thickness, it's best to follow the specific instructions provided. Tip - If you don't care about having a seared exterior, I've been known to simply microwave potstickers until done, just a couple minutes, and I'm usually fine with that especially on low energy moments.

Edamame - If using frozen edamame, add them to boiling water for 2-3 minutes, or until tender. Drain and rinse with cold water to maintain their bright green color. Tip - I boil 2 cups of water in a 2-cup measuring up in my microwave, add the edamame, cook for 2-3 mins, drain, rinse, and let sit in the measuring cup until I'm ready to assemble.

Assembly - To the two bowls with the rice, evenly divide and top with the marinated cucumbers, edamame, avocado, potstickers, and evenly sprinkle the green onions. Add salt and pepper, to taste.

Garnishing - Optionally, and as desired, drizzle or top with chili crisp, and any other garnishes you'd like, and serve immediately.