 |
Sushi Rice Salad Photo: Deirdre Rooney |
This recipe was in the food and drink section at http://www.telegraph.co.uk/ and what a great recipe it is. It's a little different, very healthy, and completely Vegan/Vegetarian.
Sushi rice is a short grain rice and gets sticky when you cook it. You can find it in Asian markets and some larger grocery stores carry it as well. Or, order it here at Amazon.com. Just click the link I've posted. If you are a 'die-hard brown-ricer', you can use that, too.
Do add the baked tofu to this salad. It is so worth it and makes it filling. Serve with miso soup for a real "Sushi Night Out" experience. This salad is a complete meal and perfect for lunch or a light supper. Enjoy......
Sushi Rice Salad
For the baked tofu
200g (7oz) firm tofu, cut into 2cm (¾in) thick batons
1 tbsp finely grated ginger
2 tbsp soy sauce
1 tbsp mirin or sweet sherry
1 tbsp groundnut oil
For the rice
200g (7oz) brown sushi rice or brown shortgrain rice
1 tbsp sugar
4 tbsp rice vinegar
½ tsp salt
For the salad
100g (3½oz) frozen soy beans (edamame)
2 tbsp sesame seeds
1 large avocado, quartered, stoned, peeled and sliced
2 spring onions, trimmed and finely sliced
2 toasted nori sheets, cut into thin strips with scissors
small handful of radish sprouts or other sprouts such as alfalfa
2 tsp wasabi paste, to serve
2 tbsp Japanese pickled ginger, drained, to serve
Preheat the oven to 200°C/400°F/gas mark 6. Combine the tofu with the ginger, soy sauce, mirin or sherry and oil. Leave to marinate for 30 minutes or just spread out on a lined baking-sheet and cook for about 25 minutes, turning halfway, until golden. Set aside.
Meanwhile, rinse the rice and cover with water. Add a generous pinch of salt and bring to the boil. Cover and simmer for 30 to 40 minutes, until just tender. Drain off excess water and set aside to rest, covered, for 10 minutes. Transfer to a large bowl. Combine the sugar, rice vinegar and salt and sprinkle over the warm rice, stirring in well. Cool, stirring occasionally, for 15 minutes or so while you finish the rest of the salad.
Blanch the soy beans in boiling water for two minutes then refresh in cold water and drain well.
Toast the sesame seeds in a dry frying-pan until golden and fragrant. Set aside to cool.
Mound the rice into four bowls and top with tofu, soy beans, avocado, spring onion, nori and radish sprouts. Scatter with sesame and serve with wasabi and pickled ginger.
Meanwhile, rinse the rice and cover with water. Add a generous pinch of salt and bring to the boil. Cover and simmer for 30 to 40 minutes, until just tender. Drain off excess water and set aside to rest, covered, for 10 minutes. Transfer to a large bowl. Combine the sugar, rice vinegar and salt and sprinkle over the warm rice, stirring in well. Cool, stirring occasionally, for 15 minutes or so while you finish the rest of the salad.
Blanch the soy beans in boiling water for two minutes then refresh in cold water and drain well.
Toast the sesame seeds in a dry frying-pan until golden and fragrant. Set aside to cool.
Mound the rice into four bowls and top with tofu, soy beans, avocado, spring onion, nori and radish sprouts. Scatter with sesame and serve with wasabi and pickled ginger.
No comments:
Post a Comment