Sushi in a Bowl
My lunch date with my mom (who was extremely excited to receive the bread) was so much fun.
We ended up at The Flying Biscuit Cafe. They serve breakfast all day, so we both got omelets. She had the veggie and I had the Hollywood (it made me feel ultra famous).
I thought that I’d be on my own again for dinner last night because Michael had another business function.
However, I received a phone call at 5:30 pm from my husband who was on his way home!
Before I knew that he’d be home, I had planned to make a recipe from the Super Natural Cooking cookbook for myself.
I stuck to that plan for me and hit up my dear friend Mr. Trader Joe for Michael’s dinner because I thought my meal might be too healthy for him.
His meal consisted of baked ziti with an extra sprinkling of Parmesan cheese, turkey meatballs, a biscuit, and a side salad (the quinoa was for my meal).
Not bad for something that I had to throw together at the last minute!
I’m so ridiculously excited by what I ate last night. This seriously did taste like sushi in a bowl. Michael even said that he’d eat it one night if I made it for him as well. That was the ultimate test!
(Adapted from here)
Ingredients (Serves 4 to 6)
2 cups quinoa (the original recipe called for brown rice)
3 1/2 cups water
2 teaspoons fine-grain sea salt
2 (4-inch) sheets nori
6 ounces extra firm tofu
4 green onions, chopped
1 avocado (thinly sliced)
3 tablespoons sesame seeds, optional (I forgot to add them)
Rinse and drain the rice or quinoa. Combine quinoa, water, and salt in heavy saucepan and bring to boil over high heat. Lower the heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
Toast the nori in a preheated 300 F oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat dry. Cut the block of tofu length-wise through the middle to make four 1/4 to 1/2 inch sheets of tofu. Two at a time, cook in a dry nonstick skillet over medium-high heat until browned on one side and flip to brown the other. Let cool and cut into matchsticks. Repeat with the remaining sheets.
When quinoa is done, stir in dressing of your choice (I used Annie’s Gingerly, and it was perfect!). Top with toasted nori, green onions, tofu, avocado slices, and sesame seeds (if using).
Along with my sushi bowl, I had some Miso Soup. Divine!
I’m teaching a cooking class at Earth Fare today. I’ll be baking cupcakes for Valentine’s Day with about a dozen little kids. Should be fun!
I’m going to scarf down this bowl of Puffins Original (with strawberries, 1/2 banana, blueberries, and unsweetened vanilla almond milk) and get ready to face the day!
Have a great Saturday!