Simple Brown Rice Sushi Bowl
Ingredients
- 2 4-inch square sheets nori seaweed
- 6 ounces extra-firm tofu
- Grated zest and juice of one orange
- Grated zest and juice of 1/2 lemon
- 2 tablespoons raw brown sugar, regular is ok too
- 2 tablespoons shoyu sauce, or soy sauce
- 2 tablespoons brown rice vinegar
- 4 cups cooked brown rice, warm
- 4 green onions, chopped
- 1 avocado, peeled, pitted, and thinly sliced
- 3 tablespoons sesame seeds, toasted
Instructions
- Toast the nori in a preheated 300°F oven or in 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 cut crosswise into matchsticks. See photo. Repeat with the remaining sheets.
- To make the dressing, set the sheets aside. Combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minutes, then 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.
- Stir in 1/3 cup of the dressing into the rice 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.
Enjoy! xo, —Greta
