tofu sushi bowl
(The photos start next week. Oops.)
Oddly unhampered by a shellfish allergy that sprung up from nowhere a few years ago, I’ve been on a sushi kick lately.
So I seized the opportunity to try this sushi bowl, originally vegetarian, from 101 Cookbooks. Ahi tuna was on sale at Whole Foods, so I picked up the smallest piece they had, verified that it was safe to serve just barely seared, and threw it on top.
The original recipe called for toasting the nori yourself, but I used some pre-toasted seaweed snacks from Trader Joe’s, which added a little kick from the wasabi on top. I also used Trader Joe’s frozen brown rice (I’ll never make rice myself again) and extra-firm tofu that came pre-cubed, because there had evidently been a New Year’s Day health food craze before I got to the store. But it turned out to be perfect: the cubes were about half an inch on all sides, and a few minutes of toasting in the pan eliminated the slicing in the original recipe.
Sushi Bowl with Avocado, Tofu and Ahi Tuna
Serves 2-3, or one hungry person for two days. Adapted from Super Natural Cooking via 101 Cookbooks.
Rice & dressing
2 servings (about 1.5 cups) prepared brown rice
Zest and juice of 1/2 orange
1 T lemon juice, plus lemon zest from half a lemon
1 T brown sugar
1 T low-sodium soy sauce
1 T seasoned rice vinegar
In the smallest saucepan you have, combine the juices and sugar and bring to a gentle boil. Allow it to bubble for 1-2 minutes; then add the soy sauce and vinegar. Boil for another few minutes, or until the dressing has reduced and thickened slightly. Remove, stir in the zest, and let cool.
Pour the dressing over the prepared rice and set aside.
3-4 ounces extra-firm pre-cubed tofu (or cut it into 3/4-inch cubes yourself)
4 oz. high-quality ahi tuna (or another fish of your choice; just make sure it’s safe to serve seared or raw)
1 avocado, chopped or sliced
2 green onions, light green and white parts only, thinly sliced
A few sheets of roasted seaweed snacks, or toasted nori
Sesame seeds, for sprinkling
In a dry skillet on medium-high heat, toast the tofu for about 10 minutes, shaking the pan once or twice to make sure the cubes turn over. Set the tofu aside.
Add a little olive oil to the skillet and heat over high heat. Add the tuna and cook for 1.5 minutes per side. You want it just barely seared.
Assemble the bowls: brown rice with dressing on the bottom; tofu, a few green onion slices and avocado next; sliced tuna on top. Crumble the roasted seaweed over the bowl and sprinkle with sesame seeds.