Brown Rice Sushi Bowl

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the brown rice thoroughly under cold water.

   Ca. 1 min.

2. 2

   Combine the brown rice and water in a medium saucepan.

   Ca. 1 min.

3. 3

   Bring the rice to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until all water is absorbed and rice is tender.

   Ca. 25 min.

   Kokkens note: Do not lift the lid while the rice is cooking.

4. 4

   While the rice cooks, prepare the tofu. In a shallow bowl, whisk together the soy sauce and sesame oil.

   Ca. 2 min.

5. 5

   Add the cubed tofu to the marinade and toss gently to coat.

   Ca. 1 min.

   Kokkens note: Allow to marinate for at least 5 minutes if time permits.

6. 6

   Sprinkle the cornstarch over the marinated tofu and toss again until evenly coated.

   Ca. 1 min.

7. 7

   Heat a non-stick pan over medium-high heat. Add the tofu and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.

   Ca. 7 min.

   Kokkens note: Avoid overcrowding the pan to ensure crispy tofu.

8. 8

   Once the rice is cooked, remove it from heat and let it sit, covered, for 5 minutes.

   Ca. 5 min.

9. 9

   In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.

   Ca. 1 min.

10. 10

    Fluff the cooked brown rice with a fork and gently fold in the seasoned vinegar mixture.

    Ca. 1 min.

    Kokkens note: Mix carefully to avoid mashing the rice grains.

11. 11

    Divide the seasoned brown rice between two serving bowls.

    Ca. 1 min.

12. 12

    Arrange the crispy tofu, julienned cucumber, julienned carrot, sliced avocado, and nori strips on top of the rice in each bowl.

    Ca. 3 min.

    Kokkens note: Arrange the toppings artfully for an appealing presentation.

13. 13

    Garnish with sesame seeds, if using, and serve immediately.