My partner and I have started to eat more vegetarian meals. We’re not going to go all veggie; meat is just too tasty for that. We are trying to eat a little more healthful, though. This includes buying more organics, free-range/grass-fed meats, more funny sounding whole grains, and eating more vegetables (in general). I found the Sushi Bowl recipe on 101Cookbooks.com while I was looking at the food porn Website, Tastespotting.
I made some alterations to the recipe (bold italics). Even with my alterations, the recipe directions stay the same. Just follow what she says.
Sushi Bowl Recipe
2 cups short-grain brown rice [I used Trader Joe’s Brown Rice Medely – with brown rice, daikon radish seeds, and barley]
3 1/2 cups water
2 teaspoons fine grain sea salt [I DID NOT use this much. The dressing has soy sauce in it. You only need a pinch to flavor the rice]
2 (4-inch) square sheets nori seaweed
6 ounces extra-firm tofu [We used soy protein, aka fake meat. Ours was canned. I’m not sure I would recommend this. Either get it from a different source or just use tofu]
grated zest and juice of one orange [Here I used Tropicana OJ and some grapefruit zest – I think the grapefruit zest added a fun new element (and I didn’t have oranges)]
grated zest and juice of 1/2 lemon [I used a whole lime and lime zest – I like limes better than lemons]
2 tablespoons (raw) brown sugar (reg. sugar is ok too)
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar [I used white rice vinegar and can’t say I would have noticed a difference]
4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted
Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks [as I didn’t use tofu, so this last step was unnecessary. The fake meat was bite sized. I would imagine cutting tofu in matchsticks does look pretty, really, as long as the tofu is in bite sized pieces, why bother?]. Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
When the rice is done, stir in 1/3 cup of the dressing and add more to taste [I used it all and found it delicious! It’s very flavorful. This would make a nice salad dressing with some oil]. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
Makes 4-6 servings. [We found it made more like 3 big bowls if this is what you’re eating for dinner. It made a nice meal for 2 with one lucky person getting leftovers. While I’m trying the whole eating more veggies thing… the fake meat wasn’t so great the next day. Definitely stick with tofu if you’re going to let it sit or fridgerate overnight]