January 31, 2011 · Recipe · Comments Off on Recent Favorites

Due to holidays, a string of wonderful guests and basic laziness, I have not kept up with weekly posts. So for these first few posts back, I have decided to take a different approach and go through a few recipes that have become favorites.

The recipe that I find myself making whenever Ian is gone for the evening is a sushi bowl. The basic idea comes from Heidi Swanson’s 101 Cookbooks blog. As the blog explains, it is a great meal for getting a hint of sushi flavor without the work or cost of actually making sushi. The first few times I made the dish, I followed the recipe pretty precisely. Now that I have the hang of the basic flavors, I play around with the ingredients and dressing.

The idea is very simple- a big bowl of rice (I use brown), topped with some of the fillings that might go in sushi, and drizzled with a citrus, soy dressing. The ingredients I use most often for “fillings” include thinly sliced cucumber, chopped green onions, lightly fried tofu strips (which D can’t get enough of!) and avocado. After laying the fillings on the rice, I crumbled a sheet of nori over the top, sprinkle on toasted sesame seeds and pour on the dressing. I’ve listed the specific amounts and ingredients Heidi Swanson recommends below. However, at this point I usually lightly heat a bit of soy sauce, orange juice and rice vinegar in a saucepan until the flavors have blended. A small bit of wasabi paste is not a bad addition.

A delicious, healthy, fast, simple meal- no wonder I turn to it whenever the opportunity arises!

Heidi Swason’s Dressing for a Sushi Bowl

  • grated zest and juice of one orange
  • grated zest and juice of 1/2 lemon
  • 2 tablespoons (raw) brown sugar (reg. sugar is ok too)
  • 2 tablespoons shoyu sauce (or soy sauce)
  • 2 tablespoons (brown) rice vinegar

“Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, 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.”

from 101 Cookbooks