I can’t seem to kick my iced coffee habit. The days are nearing a blustery 40 degrees, and I’m still walking out of my local cafe with ice in my java. My hands are cold, my nose is red, my coffee is staring up at me like, “girl, what were you thinking? Now I’m cold too.”
What can I say. I like high fives. I like to ride my bike. I like my coffee over ice. All year around.
Sushi, on the other hand, is not something I always reach for as wintery weather sets in. It’s by far one of my favorite meals to grab during the summer. But this time of year, it often gets ousted for soup.
Bowls like these, however, combine the best of two worlds. Fresh veg, rice and nori, all wrapped up in a warm package. Feel free to add other sushi favorites, like avocado, sesame seeds, and maybe even a splash or two of rice wine vinegar into the cooked grains. This is essentially a free-form salad, inspired by Asian flavors, not entirely adherent to sushi. The bowl is what you make of it, my friends.
- -1 cup brown rice
- -1/4 cup quinoa
- -2 1/2 cups water
- -Salt, pinch
- -1/2 sweet bell pepper, minced
- -2 celery stalks, minced
- -1/2 large onion, minced
- -3 large carrots, shredded
- -4 sheets nori wrappers, torn into pieces
- -Soy sauce, to taste
- -Hoisin sauce, to taste
- -Sriracha, to taste
- In a medium pot, add water, rice, quinoa and a pinch of salt. Cover, and bring to a boil. Reduce heat to a simmer, and cook 40 minutes, or until rice is tender and water is absorbed.
- Shortly before rice is finished cooking, combine bell pepper, celery, onion, carrots and nori in a large bowl. When cooked, add rice/quinoa. Drizzle with soy sauce to taste, and toss to combine. Serve, topping each bowl with 1 1/2 Tbsp. of hoisin sauce and Sriracha, to taste.