All the rage at the minute seems to be bowls. Colourful, delicious interpretations of meals we hold dear contained in a circular hold of goodness. The first bowl I am taking on is a sushi bowl! All the best parts of sushi, served in whatever fanciful bowl you can find.
This month I have been utilising one of my many cookbooks, called A Modern Way To Eat, by the incredibly talented Anna Jones. Her take on bowls is refreshing & delicious. I am now trying to do some of my own variations on bowls which I will be updating here 😀
Ok enough talk, let me show you the simplicity of a
Serve with: A delicious juice or water or cider if you’re in the mood
Serves: 2 for a healthy dinner & leftovers
- 200g brown sushi rice/normal brown rice
- sea salt/himalayan pink salt
- 2 handfuls of frozen podded edamame beans (roughly 120g) or you can use peas in a pinch!
- 1 good sized pomegranate
- a dash or two of sesame oil
- 2 big handfuls of kale or spring greens, stalks removed, leaves finely shredded
- 4 sheets of nori seaweed torn into bits OR a big handful of kale, dried in the oven at 80˚C
- 2 tbsp black sesame seeds (or use white ones and toast them beforehand)
- a small bunch of fresh coriander, leaves picked and chopped
- 1 avocado, halved and sliced
- 1 unwaxed lemon, grated zest & juice
- 1 unwaxed orange, grated zest & juice
- 1 tbsp honey OR agave syrup
- 2 tbsp soy sauce OR tamari
- 1 tbsp japanese rice wine vinegar (any white rice vinegar will work in a bind)
- Get started on the rice foundation first. Pop it into a sieve and run under cold water until the water runs clear. This gets some of the starch out. Then place in a pan with a nice pinch of salt and cover with twice the amount of water (400ml). Bring this to the boil, then reduce the heat & simmer, covered, for 45 minutes, or until all the water has been absorbed and the rice is fully cooked. Add more hot water from time to time, if needed, to stop the rice from drying out. If using regular brown rice just follow the directions on the package.
- While the rice is cooking, get to your additions. First is defrosting the edamame beans by putting them into a bowl and covering them with boiling water. Leave for 10 minutes.
- Pickle your radishes with some white wine vinegar & salt. Let sit for at least 10 minutes.
- Cut the pomegranate in half. Lay the sieve over a jug, put one half of the pomegranate in your hand seed side down, then squeeze it over the jug, allowing the juice to pour through your fingers. Put to one side. Take the other half of the pomegranate & hold it over a clean bowl ,cut-side down, with your hand. Tap the back of the pomegranate with a wooden spoon so that the jewels fall through your fingers into the bowl. Tap a little harder if they are being resistant! Once all the jewels are in the bowl, discard the shell & pick out any little pithy white bits that may have fallen into the bowl.
- Heat a frying pan on a medium heat. Add a splash or two of sesame oil & sauté the greens/kale for a couple of minutes, then add the nori (if you are using, if not just add your crispy kale bits at the end). Take off the heat, cover & keep warm.
- Add the dressing ingredients to the jug of pomegranate juice & mix well
- Once the rice is cooked, drain it and put it back in its pan. Pour over most of the pomegranate dressing. Add half of the sesame seeds & stir so everything is incorporated evenly.
- Pile the rice into your two favourite bowls, top with little piles of your beans/peas, pomegranate seeds, warm kale/greens, crispy nori/kale, sliced avocado, radishes, & cucumber. Add the rest of your sesame seeds & pour over the remaining bits of the dressing.