sushi bowl

dinner that's as comfy as my comfiest yoga pants, but that tastes better. also, considerably more nutricious. and more elegant.

sushi bowl
adapted from this recipe by the eternally magnificent heidi swanson.

ingredients
a cup of brown rice
4 tablespoons sesame seeds, toasted
two sheets of nori
200 gr. firm tofu (I like the taifun brand tofu, 'japanese style'), cut in small strips or dice
an avocado, or half a cucumber
two teaspoons of genmai su (brown rice vinegar)
a tablespoon of shoyu soy sauce

cook the rice - put the cup of brown rice in a pan, and add two cups of water. bring to the boil, reduce the heat to the lowest flame, and let cook until the rice is, well, cooked.

meanwhile, toast the sesame seeds if you didn't buy them ready-toasted, and put them in a large serving bowl. tear the two sheets of nori to little pieces (immensly satisfying) and add those to the bowl as well. when the rice is done, let it steam off the heat. bake the tofu in a hot, dry frying pan, and slice the avocado or the cucumber into little slices. put the tofu and the rice in the bowl, and add the dressing of the genmai su and shoyu. heidi makes a wonderful citrus-y dressing for this, but on the kind of days when I ususally make this, those days where take-out lurks and I make this instead, I usually don't bother and just use the rice vinegar and soy sauce.

place the avocado or cucumber on top, and enjoy.

this is wonderful with japanese genmaicha tea, green tea with brown rice in it. that sounds strange, but believe me, it is wonderful - such a delicate yet strong flavour.

- anne