I don't think this recipe needs much of an introduction. I first created this recipe for myself as I found rolling sushi to be tedious and messy when I didn't have a lot of time. Creating an open bowl instead of sushi rolls meant I could save time and avoid getting frustrated at my misshapen sushi. This recipe like most found on Kenkō, is quick to prepare, extremely easy and very nourishing. Try and make sure you use a biodynamic or organic tofu and edamame where possible to avoid harmful GMOs sneaking into your body and to make the meal even more nutritious. This bowl is super delicious and is perfect for lunch or just as a dinner for one.
This is another recipe from my May/June 2014 spread in Nourish Magazine. Available at Coles, Woolworths and news agencies across Australia!
1/3 cup brown sushi rice
1 1/2 cups water
2 tsp tamari
1 tsp miso paste
1 tsp black sesame seeds
1/3 cup edamame
3 kale leaves (shredded)
1 carrot (julienned)
4-5 shiitake mushrooms (cut in quarters)
1 tbsp rice bran oil
100g marinated japanese tofu
1 tbsp shredded nori
Start by bringing the water to the boil in a small saucepan. Add in your brown sushi rice and let cook for 15-20 minutes until tender. Once cooked, strain any excess liquid, mix in 1 tsp of the tamari, 1/2 tsp of the miso paste and the sesame seeds. Mix together and set aside.
Gently steam the edamame for 5 minutes and add in the kale leaves in the last minute. Place the edamame, carrots and kale in different areas of the bowl neatly.
In a small fry pan, cook the shiitake mushrooms in the remaining tamari, rice bran oil and 1/2 tsp miso paste. Once cooked, place in another segment of the bowl.
In the same fry pan throw in the diced tofu and let warm up. Once warmed through, place in another corner of the bowl.
Next just add in the rice to the remaining space in the bowl and top with the nori.
Serve with half an avocado and some extra tamari if desired.