Scattered Brown Rice Sushi Bowls
Although brown rice rarely makes an appearance in Japanese cuisine, it offers a nutty, fiber-rich alternative.
- 1⅓ cups short-grain brown rice
- 1 Tbs. sake
- 2½ Tbs. rice vinegar
- 1½ tsp. sugar
- ¾ tsp. coarse salt
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. toasted sesame oil, divided
- ¼ tsp. wasabi
- 2 12-oz. pkgs. smoked tofu, drained and cut into bite-size pieces
- 2 cups frozen baby peas, thawed
- 2 cups frozen corn kernels, thawed
- 2 Tbs. minced pickled ginger
- 2 green onions, thinly sliced
1.To make Sushi Rice: Rinse rice under cold water. Bring rice, 1⅔ cups water, and sake to a boil in saucepan. Reduce heat to low, cover, and simmer 10 minutes. Let rest 10 minutes off heat.
2. Whisk together vinegar, sugar, and salt in bowl. Transfer rice to large bowl, and drizzle half of vinegar over rice, cutting through with wooden spoon. Continue adding until vinegar is absorbed. Cover with damp cloth, and cool.
3. To make Topping: Whisk together soy sauce, 1 Tbs. water, 1 Tbs. sesame oil, and wasabi in bowl.
4. Heat remaining 1 Tbs. sesame oil in skillet over medium heat. Add tofu, and sauté 5 minutes, or until crisp. To serve: Pack ¾ cup Sushi Rice into 4 bowls. Top with peas, corn, ginger, onions, and tofu. Drizzle with soy sauce mixture.
May 2008 p.63