One of my favorite recent dishes for our family lately has been these 'Make-Your-Own' Brown Rice Sushi Bowls. It's all about the toppings. Tons of them piled high and all nutritious. It doesn't take much effort but a bit of time to chop everything up to make accessible to everyone.
I make a cup of brown rice according to the Martha Stewart's directions instead of the package's (1 cup rice to 1.5 cups water for short grain, cook for 30 minutes). This way keeps the rice from getting soggy. Add some soy sauce, or other yummy sauces to the rice (like rice vinegar, siracha, sweet chili) and top til your heart's content. Here are some suggestions:
- Shredded carrot
- Diced cucumber
- Green onion, chopped
- Caramelized onion or shallot (I mix a bit of salt, sugar and balsamic vinegar with the onion and saute on low for about 30 minutes)
- Quick pickled onion or shallot (I mix a few tablespoons of sugar or honey with the onion, then place in a mason jar and fill with red vinegar until onion is covered, let pickle in the fridge for at least an hour before serving)
- Fried eggs (must have in my opinion!)
- Avacado, chopped
- Greens of any sort, chopped
- Keep it just veggies or add some beef, chicken, shrimp or crab
- Spicy peppers, chopped
The beauty of the dish is that everyone can customize it to their liking.
Here was my daughter's: more simple with rice, egg, carrot, cucumber and edamame
And here was mine loaded up with rice, carrot, 2 eggs, cucumber, green onion, edamame, caramelized shallot and not so traditional to Asian food, jalepeno. The combination was delicious, especially with runny yolks covering everything. Next I'll have to work on a Mexican version.