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 can adapt it to whatever veggies you have on hand.  I used bok choi, carrots and sweet potato.  But avocado, broccoli, and chard or other greens would be delicious as well.  I know the instructions make it sound like you need a lot of pans to make this, but I used the same pan for the carrots, greens and tofu.  Nothing has to be piping hot, and the veggies cook quickly, so feel free to use the same pan for multiple things – just wipe it out between uses and set the cooked veggies aside.  I sprinkled some sesame seeds on top for added flavor. 

— Jenna Muller


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


Have your sweet potato or butternut squash cooked or cooking.  I usually roast them whole at 400º for about 45 minutes (depending on the size).  If you are short on time, you can cut them into rounds and they will take less time.  Cook your rice, according to the instructions on the bag.  Sushi rice or brown rice will work best, but all I had on hand was jasmine so I used that!  If it finishes cooking before you are ready, no big deal.  Room temperature is fine! Put your carrots in a shallow pan with about 1/2 inch of water.  Turn them on medium high heat and cover them. Let them steam until they are easily pierced with a fork.  Cut your tofu into strips.  Sauté them over medium heat in pan with a bit of oil to brown them on the outside (or you can put them in a pan of simmering water and steam them as well).  Sauté your cabbage with a splash of oil in a pan over high heat until wilted.  You can add a splash of soy sauce or rice vinegar to the cabbage for flavor.  

To make your dressing, set aside the zest from the orange and lemon.  Put the lemon juice, orange juice and sugar in a small saucepan.  Bring it to a slow boil for 1 - 2 minutes, until the sugar has dissolved.  Add the rice vinegar and soy sauce, and grate in your ginger.   Bring it back to a boil for another minute or two, until it starts to look a bit syrupy.  Turn off the heat, stir in your zest.  

I assembled this in one big bowl.  I put the rice down on the bottom, and piled up the veggies over the top and drizzled the dressing over the top, along with some sesame seeds.  Enjoy room temperature or warm!