Sushi Bowl

This recipe comes from Heidi Swanson's book Super Natural Cooking.

Sushi Bowl with Toasted Nori, Avocado, and Brown Rice

2 cups short-grain brown rice
3 1/2 cups water
2 tsp sea salt
2 (4-inch) square sheets nori
6 oz extra-firm tofu
4 green onions, chopped
1 avocado, peeled and sliced
3 tbsp toasted sesame seeds

Dressing:
Grated zest and juice of 1 orange
Grated zest and juice of 1/2 lemon
2 tbsp natural cane sugar
2 tbsp shoyu sauce
2 tbsp brown rice vinegar

Cook rice in water and salt for 45 minutes.

Toast nori in a medium hot skillet for a few minutes. Crumble into bits.

Drain tofu and pat dry. Cut the block into slices and cook and brown each slice in skillet. Slice into matchsticks.

To make the dressing:
Set the zests aside.
Combine orange juice, lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minutes, then add shoyu and vinegar, cooking for a few more minutes until slightly thickened. Remove from heat and stir in zests.

When rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop rice into individual bowls, and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.

Okay - So I used tamari sauce instead of shoyu, just rice vinegar instead of brown rice vinegar, regular sugar, and everything was fine.

I bought a hard avocado rather than a black and mushy one, which were the only two choices ...... okay, I could have used an axe for the hard one. Next time I will probably just grate a carrot, or use sprouts, or maybe just chop some cucumber, instead of using avocado. In fact, I think of an infinite number of ways to modify this recipe depending on what I have in the fridge.

Good eating!