Between most restaurants being closed, and efforts to minimize personal shopping trips on high, our household has a developed a new game called “You know what I could really have right now…”
In other words, that’s where we are in the quarantine. Yup.
Here are some of the random items topping our list:
Really good tacos
Orange-jalapeño margaritas
Grapes (I just really wanted some, and our self-imposed weekly shopping day was still four days away. Cue the sadness.)
Sushi
For me, sushi is actually big one. And I don’t know about you, but once this pandemic is behind us, getting my hands on some freshly-made veggie rolls from my favorite local spot is going to be one of the first things I do.
Luckily, in the meantime, I have an excellent workaround: my Sushi Salad Bowl. This is an oldie-but-goodie recipe I’ve used for years, and it's actually straight from the pages of my first book, Superfood Kitchen. I adore it because it takes all the fuss out of making (vegetarian) sushi, without sacrificing any of the flavor. Plus, it’s highly flexible! I’ve adapted the recipe slightly below so you can better utilize the ingredients you have at home, and/or the limited selection currently at the market. In fact, the only ingredient that’s non-negotiable for this recipe is the nori – it gives the bowl the sushi flavor we're after – so be sure to order some if your local store doesn’t carry it.
The ability to cross another thing off the “you know what I could really have right now” list is progress, right?
Sushi Salad Bowl
Recipe and text adapted from the Superfood Kitchen cookbook, by Julie Morris
Even the most devout sushi lovers among us have lazy days, and this salad serves as the ideal remedy. No rolling, no assembling, no chopsticks – just simply toss and serve for instant sushi satisfaction. This filling salad easily functions as a complete meal, full of vital minerals and vitamins from the seaweed and greens. Have a favorite sushi ingredient on hand that’s not used here? Feel free to add it!
Makes 3-4 servings
3½ cups cooked brown rice, at room temperature (or use any other kind of rice you have on hand)
3 cups of sunflower sprouts or vegetable sprouts (or use baby lettuce or arugula instead)
3-4 scallions, white and light green parts sliced thin
1 large avocado, peeled and cut into chunks
1 large carrot, grated
2 tablespoons toasted sesame seeds, plus extra for garnish
1 cup organic shelled edamame or cubed baked tofu (optional)
Your favorite ginger, sesame, or Asian-inspired dressing, to taste (or simply use tamari)
Stack the nori sheets, then use scissors to cut in half. Re-stack and cut in half again, lengthwise, forming long strips. Snip the strips width-wise into thin pieces – set aside momentarily.
Place the cooked rice in a large bowl. Add the sprouts/greens, scallions, avocado, carrot, sesame, and edamame/tofu (if using), and toss gently. Sprinkle in the nori and toss again, making sure the nori is evenly distributed as otherwise it will clump as it softens. Transfer to serving bowls and sprinkle with sesame seeds. Drizzle on as much dressing or tamari as desired, just before enjoying.