Sushi Bowls
Sushi Bowls I made this a few nights ago. It is loosely based on a recipe from Heidi Swanson’s Near and Far, but the great thing about this recipe is that you
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Pot
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Fork
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 cups cooked rice (white or brown)
- 1 bunch carrots, cut into coins
- 1/2 cabbage (finely shredded)
- green garlic, finely minced
- 1 or two sweet potatoes or peeled butternut squash, roasted and cut into cubes
- 1 block firm tofu
- zest and juice from one orange
- zest and juice from half a lemon
- 2 tablespoons rice vinegar
- 2 tablespoons cane sugar
- 2 tablespoons soy sauce
- 1 inch chunk of ginger, peeled
