6th September 2010

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado

    This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.


    Lisa says:

    Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

    Chris says:

    Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

    Lisa says:

    I’d order this in a restaurant.

    Chris says:

    Well if we were in a sushi restaurant, I’d be ordering … sushi.

    Lisa says:

    Smartass.

    Chris says:

    Just sayin’.

    Lisa says:

    Well I’m just sayin’ I love this dinner.

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
    1 cup brown rice (short-grain, if on hand)
    1 1/2 cups water
    1 tsp sea salt
    1/2 lb shrimp
    6 oz extra-firm tofu
    zest and juice of 1 orange
    zest and juice of 1/2 lemon
    2 tbsp cane sugar
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 4″ squares of toasted nori, chopped coarsely
    2 green onions, choped
    1 avocado, peeled and sliced into thin wedges
    toasted sesame seeds

    Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
    Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
    Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
    To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
    When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

    2-3 Servings

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    posted in Asian, Main Dishes, Super Natural Cooking | 2 Comments

    5th September 2010

    Free Stuff Review: Fusionwood Petty by New West KnifeWorks

    One of the fun perks of doing a food blog is the occasional opportunity to try out new products, be they food samples, spices, or even kitchen tools. So I was very excited when I was asked by New West KnifeWorks if I’d be interested in trying out one of their knives from the Fusionwood line: the Petty. I’d seen these same knives featured in a recent issue of Saveur magazine, and thought they looked pretty cool, and from the writeup, they sounded perfectly functional as well.

    A few days after our initial correspondence, our knife arrived in the mail. (Isn’t it always exciting when a package arrives at your doorstep? It’s a little like Christmas.) There was a bit of reading material sent along with the knife, including a history of the company, their philosophy, etc., and I liked the fact that they encourage knife owners to send in the knives once in a while for a free “tune up” — resharpening and repolishing.  But enough reading — I wanted to play with the new knife!

    The Petty is shipped with a leather sheath to protect the blade, and obviously your fingers — this thing is extremely sharp!  After a few minutes of handling the knife, and using it to cut some veggies (Is there anything better than using a new sharp knife to cut a tomato?) I unfortunately came to the conclusion that it was a bit small for my hands — perhaps I’m just used to the grip I use on my chef knife, but I was continually hitting my knuckles on the cutting board.  I asked Lisa to come in and give it a try, and lo and behold, she loved it.  It was a perfect fit for her smaller hands, and she pretty much immediately declared the knife as “hers”.  Now whenever Lisa is cooking in the kitchen, she’s using the Petty — she even brought it with her on a weekend trip to a mountain cabin a few weeks ago.

    For me, I’ll be sticking with my beat-up chef’s knife (and one day checking out one of New West’s chef knives), but the Petty has become Lisa’s everyday knife. The cutting performance is great, and it just. looks. cool.  Check them out here.

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    posted in free stuff, Main Dishes | 0 Comments


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