Brown Sushi Rice Bowl with Tofu and Vegetables (Recipe #63)

        “Beautiful. So amazing.”--Jacob

I do have to admit that I agree with Jacob on this one. This sushi rice bowl was delicious. It was a little tedious to put together (I will explain more), but it really was worth it. I would make this recipe again!

There are a few components to this bowl. The rice had to be cooked, cooled, and tossed with rice vinegar and mirin. The tofu had to be put, patted dry, and tossed with corn starch and corn meal. Then, the tofu had to be fried in a non-stick skillet for about 10 minutes.I only have a small non-stick pan so I had to do this in multiple rounds, so it was very time consuming. I am sure this would be much easier with the recommended 12’’ non-stick skillet. This recipe also called for a recipe of citrus sauce (which I mention in another post). The last component of the bowl is the vegetables. It called for radishes, avocado, and cucumber to be thinly sliced. This bowl came together by layering the rice, crumbled nori, the tofu sticks, the vegetables, some citrus sauce, and scallions!

I have noticed that I really enjoy food that has layers of flavor. Each of these layers of the bowl had a different flavor that complemented one another. The freshness of the vegetables offset the fried tofu. The dressing helped to tie all of the components together!

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: I loved the combination of rice, tofu, and veggies!