This is for those times whe you want the goodness of sushi but don’t have the time to make it! Good way of getting more brown rice into your diet too…
Ingredients:
2 cups short grain brown rice
3 1/2 cups water
2 (4 inch) square sheets Nori
6 ounces firm tofu
Dressing:
Grated zest and juice orange
Grated zest and juice 1/2 lemon
2 tablespoons honey
2 tablespoons shoyu sauce
2 tablespoons rice wine vinegar
6 asparagus spears,
4 spring onions, chopped
1 avocado, peeled, pitted and thinly sliced
3 tablespoons sesame seeds
Method:
Rinse and drain the rice. Put rice and water into a sauce pan and bring to the boil on a high heat. reduce the heat, cover and simmer gently until the water is absorbed, about 45 minutes.
Over the gas toast the nori sheets turning over and over so as not to burn, if you don’t have gas hob heat a dry frying pan and toast, turning over and over to avoid sticking. Crumble up.
Pat dry tofu, cut block into 4 or 5 slices, about 1/2 inch thick. Fry 2 at a time in a good quality non stick or well seasoned pan for a few minutes until brown, flip over gently and brown again on the other side. Allow cool so you can handle it, then slice it into batons. repeat with remaining slices.
Snap the asparagus spears, where ever the naturally break is where they are most tender, discard the lower piece. Slice the tips into inch long sections and steam for 2 to 3 minutes, don’t over cook.
Dressing: put side the zest, combine the juices and honey in a small sauce pan and gently bring to the boil. Cook for 2 minutes, then add the shoyu and vinegar. Bring back to the boil and cook for another 2 minutes, until slightly thickened. Remove from the heat and add the zests.
When the rice is done add a 1/3 of a cup of dressing and stir in, adding more to taste. Serve in individual bowls and top with nori flakes, tofu, avocado, asparagus and spring onions and a sprinkling of sesame seeds.