Monday, January 18, 2021

Sushi Buddha Bowl with Sesame Dressing (Vegan)

 
Recipe from www.yeungmancooking.com
Husband-Tested in Alice's Kitchen
Makes 2 generous servings

This was absolutely delicious and compelled me to say "mmm" after each and every bite!!

Buddha Bowl:
1/2 cup sushi rice
1/2 cup water
1/2 cup carrot (cut into matchsticks)
1/2 cup cucumber (cut into matchsticks)
1 radish, thinly sliced
1/4 red bell pepper, thinly sliced
1 scallion, thinly sliced
1/4 lb. extra firm tofu, drained and pressed
1 Tablespoon olive oil
Sea salt or Kosher salt
Freshly ground black pepper
2 Tablespoons rice vinegar (unseasoned)
1 Tablespoon white sesame seeds
1 Tablespoon black sesame seeds
1/2 cup green leaf lettuce or greens, chopped
2 Tablespoons edamame
Few slices of pickled ginger
1/2 avocado, peeled
Dressing:
2 Tablespoons soy sauce
2 Tablespoon fresh lemon juice
1 teaspoon cane sugar
1/4 cup tahini
1 Tablespoon black sesame seeds

Directions:
Place the sushi rice into a small saucepan.  Rinse and drain enough times to get rid of the excess starch.  (The water should run clear.) Then, add 1/2 cup water and heat the rice up on medium high heat. 
When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan.  Then, cover and cook on medium low for 15 minutes. After 15 minutes, turn off the heat and let the rice steam further for another 10 minutes.
Slice the tofu into strips.  Heat a non-stick to medium heat (I used a well seasoned iron skillet and heated it until it was smoking.)  Add the olive oil and sear the tofu for 1-2 minutes on each side.  Season with salt and pepper.  Set aside.
Add a pinch of salt, the rice vinegar, 1 Tablespoon white sesame seeds and 1 Tablespoon black sesame seeds to the rice.  Give it a mix. Plate the rice and let it cook for 5-10 minutes.
Add the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, scallion and edamame.  Thinly slice the pickled ginger and add it to the bowl or plate.  
Carefully sliced the avocado width-wise using the tip of the knife.  Shape the avocado into a rose and add it to the bowl or plate.
Place the dressing ingredients into a small mason jar with a lid.  Shake the jar until the ingredients are emulsified.  Pour the dressing over the Buddha bowl and serve.