Prep 15 mins
Cook 45 mins
This recipe comes from a favorite blog, 101 Cookbooks. The recipe is from the blog author's very own cookbook, Super Natural Cooking, which has been nominated for the James Beard Foundation Award. This is a great recipe with lots of sushi flavors, perfect for veggies, vegans and fish-phobes. Don't let the amount of steps in the recipe scare you, I've broken it down so it really is simple to prepare.
- 2 cups short-grain brown rice
- 3 1⁄2 cups water
- 2 teaspoons fine grain sea salt
- 2 sheets nori, seaweed
- 6 ounces extra firm tofu
- 1 orange, juice and zest of
- 1⁄2 lemon, juice and zest of
- 2 tablespoons raw brown sugar (regular white sugar is ok too)
- 2 tablespoons shoyu, sauce (or soy sauce)
- 2 tablespoons brown rice vinegar
- 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. Repeat with the remaining sheets.
- To make the dressing, combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil.
- Cook for 1 or 2 minutes, 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.
- Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
Fantastic! We don't care for tofu much so I used wild caught white shrimp instead. So good and full iodine & gluten free. I will try it with sushi grade tuna next. Thanks for sharing...I always love the recipes you post.