Recipe by Mirj
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.
Top Review by krisarrieta
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.
- 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
Directions See How It's Made
- 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.