|Photo from ValSoCal|
SMJ's Super Soy Sushi Bowl
Like so many great weeknight recipes, this one is component-based. You can add and subtract based on your mood and the contents of your fridge and pantry. Consider this recipe a jumping off point...
2 cups sushi or short grain rice
2 cups water, plus more for rinsing rice
3 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 avocado, sliced
1 carrot, julienned
1 cucumber, julienned
2 scallions, finely chopped
8 slices Baked Tofu (either use my recipe here, or for an even quicker weeknight fix, buy prepared baked tofu at your local health food store -- there are so many fantastic flavors available, you really can't go wrong)
Sesame seeds for garnish (Val also suggests sliced nori sheets, which would be yummy, we just didn't happen to have these in house either)
1) Rinse and prepare the rice according to package instructions in a rice cooker or saucepan. Allow to cool for 10 minutes. Thoroughly mix in the vinegar, sugar and salt.
2) Assemble your bowls! I created a buffet so that we could each take as much as we wanted of each ingredient. Each person should get a good base of rice in their bowl, as well as a good handful of each veggie and 2 slices of tofu. Done.
This was such a fresh and delicious dinner, I can't wait to use the concept as a base for more sushi bowl recipes. Chopped nori and sesame seeds would really take it to the next level, and I plan to grab those on my next grocery run. Seared tuna, lightly grilled salmon, or shredded teriyaki chicken or beef would all make great protein components, and shelled edamame and pickled ginger would be great additions as well. The only limit is your imagination...
Have a happy, healthy Tuesday!