Sushi Bowl

1 cup short-grain brown rice, uncooked
1 3/4 cups water
1 teaspoon fine grain sea salt
1 (4-inch) square sheet nori seaweed
3 ounces extra-firm tofu

grated zest and juice of 1/2 orange
grated zest and juice of 1/4 lemon
1 tablespoon brown sugar
1 tablespoon shoyu soy sauce, low-sodium
1 tablespoon rice vinegar

2 green onions, chopped
1/2 avocado, peeled, pitted and thinly sliced
1.5 tablespoons sesame seeds, toasted

Rinse and drain the rice 2-3 times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.

Toast the nori in a preheated 300ºF degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.

Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make two 1/4 to 1/2 inch thick sheets of tofu. Cook in a dry skillet or well-seasoned skillet over medium-high heat for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden and bouncy. Let cool, enough to handle, then cut crosswise into matchsticks.

To make the dressing, set the sheets aside. Combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1-2 minutes, then add the shoyu and vinegar. Return to a gentle boil and cook another 1-2 minutes, until slightly thickened. Remove from the heat and stir in the zests.

When the rice is done, stir in 1/6 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.

Number of Servings: 3

Recipe submitted by SparkPeople user ERIN2214.