Sunday, July 6, 2008

Heidi Swanson's Sushi Bowl

I have spent days mentally preparing a lovely post about my Dad and M's wedding and all the lovely things we did and ate, with pictures to accompany. Unfortunately, the computer gods are conspiring against me, and the disc I have of wedding photos is not jiving with my computer. My computer will show me the photos, but will not let me copy them. Hmmmm. As soon as I figure a way around this I will put up some wedding photos.

Wedding Week was hectic and fun, and food filled; family dinners and party after party. It was wonderful to catch up with family and friends over food and wine. There was a lot of catching up, and there was A LOT of food and wine. I left one party early because I was falling asleep at the table from being exhausted and absolutely stuffed. Classy.

When I got back to Portland I was craving simple, light, summery, vegetarian food. So I whipped myself up this lovely sushi bowl for dinner. I didn't have all of the ingredients the recipe called for on hand, but I did have a fridge full of vegetables and decided to just sub in what I had rather than go to the store. The meal was vibrant and refreshing and didn't leave me feeling weighed down.

A few notes: I doused everything in the citrus-soy dressing, even though the recipe only says to put it on the rice. I wish I had followed directions because it made everything taste like the dressing and it would have been nice to have the contrast of flavors. I also would have put a tad more (1/2 tbsp.) soy sauce into the dressing. I sauteed up some rainbow chard with a pinch of salt and put that in the bowl, as well as some raw zucchini cut into matchsticks, and some scallions. I also halved the rice portion of the recipe because it calls for an insane amount of rice.

Sushi Bowl
Adapted from Heidi Swanson's Sushi Bowl with Toasted Nori, Avocado, and Brown Rice, from Super Natural Cooking

1 cup short grain brown rice
1 3/4 cups water
1 teaspoon salt

Rinse and drain rice. Combine rice, water, and salt over high heat and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 45-60 minutes. Set aside.

zest and juice of one orange
zest and juice of 1/2 lemon
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar

Combine orange juice, lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for a few minutes, then add soy and vinegar. Return to a gentle boil and cook until slightly thickened, another few minutes. Remove from heat and stir in zests.

Slice tofu (as much as you want) into 1/4 inch thick slabs. Pat dry. Heat a nonstick pan on medium high heat until fairly hot (sprinkle a little water and there and see if it sizzles). When pan is hot, cook tofu until slightly browned, a few minutes per side. Remove from heat and slice into thin strips.

Pour citrus dressing over rice to taste (start conservatively and taste as you go). Add tofu and whatever veggies, cooked or raw, you like to your bowl. Eat.

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