‘Sushi bowl’ is a simple way to savor seaweed

Outside of Japanese restaurants, seaweed, as acknowledged in this month’s Oregon Healthy Living magazine, is a novelty for many Americans.

Yet sea vegetables, in many forms, have become more mainstream as salty, savory snack alternatives to chips and crackers. Seaweed wafers provide much of the satisfying crunch when starchy foods are baked or fried but have a fraction of the calories.

Incorporating seaweed into your diet is easy in a deconstructed “sushi bowl.” This recipe, courtesy of the Chicago Tribune, is vegan but also would be delicious with a few slices of very fresh, raw fish, should you happen to obtain it. I’d also add my favorite egg crepe, a paper-thin layer of egg cooked in a skillet over high heat, sprinkled with sesame seeds, rolled up and sliced into spirals.

Tribune News Service photo

Sushi Bowl

1 (14-ounce) package extra-firm tofu, rinsed

3 tablespoons soy sauce, divided, plus more for serving

1 cucumber, peeled, seeded and sliced into half-moons

1 avocado, pitted, peeled and cubed

1 carrot, peeled and shredded

2 scallions, trimmed and finely chopped

1/4 teaspoon salt

2 tablespoon rice vinegar

2 teaspoons sesame oil

1 tablespoon mild red or yellow miso paste

3 cups cooked rice (white, brown, sushi or a combo)

1 (0.7-ounce) package crisp seaweed

Preheat oven to 425 F.

Slice the tofu into 1/2-inch thick slabs. Set slabs on a baking sheet lined with a clean kitchen towel. Cover with a second towel. Weight with another baking sheet. Let drain for 15 minutes.

In a large bowl, toss together the cucumber, avocado, carrot and scallion. Season with the salt, vinegar, sesame oil and 1 tablespoon of the soy sauce.

Whisk together the miso into 2 tablespoons of the soy sauce. Cube drained tofu and toss with soy/miso sauce. Spread out on an oiled baking sheet. Roast in preheated oven, stirring once, for 20 minutes.

Add the rice, roasted tofu and seaweed to bowl with vegetables. Toss. Add a little more soy, if you like. Serve at room temperature.

Makes 3 servings.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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