Skip to main content

Sushi Bowls

There would be more nori if the 2-year-old nori monster hadn't eaten most of it.


Pre-parenthood, I used to make sushi a lot. Now I just throw a bunch of sushi ingredients in a bowl and call it good. It tastes almost the same.

I vary the ingredients a lot based on what I have available. But with the Oregon Lox Company down the street, I almost always use their ridiculously delicious garlic-pepper smoked salmon as the protein.


The Recipe:
cooked rice (sushi rice and/or black rice), mixed with a splash of rice vinegar
protein (smoked salmon or other)
vegetables (I like avocado, cucumber, and green onions)
sesame seeds or rice seasoning
toasted nori
soy sauce or sesame ginger dressing (below)
  • Dump everything into a bowl and eat.

Sesame Ginger Dressing: (adapted from Spend With Pennies):
2 tb soy sauce
1.5 tb avocado oil
3 tb rice vinegar
1.5 tb sesame oil
1 tb lime juice
1 clove garlic, minced
3 tb honey
1 tb ginger, grated
1 tb water

  • Blend all ingredients


The Verdict:
Overall grade: A+
Overall reason: Delicious, healthy, and effortless. It's hard to mess this one up.
Time to prepare: 30 minutes to cook rice, 10 minutes of actual work
Toddler quote: "Want more seaweed!"
Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Sesame Tofu

  I finally mastered the art of torn tofu!    I'm excited about this because I feel like I've unlocked two important skills. One is the crispy torn tofu that I've been seeing videos about. The other is the idea of pre-mixing sauce ingredients, pre-crisping my tofu, and then when we're ready to eat, it's just a matter of dumping the sauce into a hot wok, adding the tofu a minute later, and tossing it to coat the tofu. I love this takeout-style sesame sauce, but I'll be trying this with other sauces as well. The Recipe: Tofu: 2 blocks tofu 1 tsp salt 3 tb cornstarch Tear tofu into irregular chunks Wrap chunks in a kitchen towel and place in the fridge (in a bowl) for at least 1 hour to drain  Toss with salt and cornstarch Spread on baking sheets Bake at 425 for about 30 minutes, flipping partway through Sauce: (adapted from  Kitchen Sanctuary ): 1 tb sesame oil 2 cloves garlic, minced 1 tb Chinese rice wine 2 tb honey 1 tb sambal oelek 3 tb ketchip 2 tb brown suga...
Post a Comment
Read more