DECONSTRUCTED  SUSHI BOWL

Serves: 2

INGREDIENTS: 

 A BIG Bowl 🙂

1 cup sweet brown or black rice*

2 cups water

1 tablespoon honey

2 tablespoons rice vinegar

¼ teaspoon sea salt

2 bunches radishes

¼ 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) 

Avocado wedges

Cucumbers slices

Carrots, julienned 

Green onions, sliced

Jicama, julienned

Zuchinni, julienned 

pickled onions

marinated mushrooms 

Sunflower Sprouts

Seared or Marinated Tofu/Tempeh  

Sesame seeds (or blend called GOMASIO)

Nori (or seaweed snack from trader joes!) 

Pickled Ginger

Siracha Sauce

Seared or cooked fish of your choosing  

DIRECTIONS 

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 ¼” 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.