I used to work at a premiere sushi restaurant in LA and got completely spoiled with my afterwork doggie bags. That time was also in the days when I still ate fish. Alas, those days are gone and as a vegan I still do LOVE the flavors associated with sushi. So, how do I get my sushi fix with out my dear restaurant days?
DECONSTRUCTED SUSHI BOWL
A BIG Bowl 🙂
1 cup sweet brown or black rice*
2 cups water
1 tablespoon honey
2 tablespoons rice vinegar
Ã‚Â¼ teaspoon sea salt
2 bunches radishes
Ã‚Â¼ cup sake
1 tablespoon soy sauce or ume plum vinegar (alkaline and salty!)
1 tablespoon mirin (or seasoned rice vinegar)
Toppings (any or all of the following)
Green onions, sliced
Seared or Marinated Tofu/Tempeh
Sesame seeds (or blend called GOMASIO)
Nori (or seaweed snack from trader joes!)
Seared or cooked fish of your choosing
1) Before starting, rinse the rice until the water runs mostly clear.
2) Combine the rice with the 2 cups of water. Bring rice to a boil, reduce to a simmer, cover, and let cook for cook time on package (20-45 minutes) Remove pot from heat and let sit for 10 minutes. Drain any excess water.
3) In a small bowl, whisk together the honey, vinegar, and salt. Pour over the still-warm rice and stir until rice is coated. Cover and set aside until ready to use. I like putting it in the fridge ‚¬Â¦)
4) Rinse and cut the radishes in half lengthwise then cutting each half into Ã‚Â¼” thick slices. Heat the sake, soy sauce, and mirin in a large skillet. Once warm, add the sliced radishes and cook, stirring occasionally until radishes are tender but still have a bit of crispness left. If you don’t want to cook the radishes, you can also marinate them for a half hour instead.
5) Assemble the sushi bowls by dividing the rice in half and topping each bowl with radishes and an assortment of toppings. Serve with extra soy sauce or ume plum vinegar.