Vegetarian Sushi Bowl

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 2 servings

Ingredients

• 1 cup short grain brown rice
• 2 cups water
• 1 Stash Organic Premium Green Tea bag
• 2 tablespoons rice vinegar
• 1 tablespoon brown rice syrup (or honey)
• 1/4 teaspoon sea salt
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• 1/2 cup thinly sliced cucumbers
• 1/2 cup thinly sliced carrots
• 1/4 cup thinly sliced radishes
• 2 teaspoons toasted sesame oil
• 2 teaspoons black sesame seeds
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• 1 small avocado
• 1/2 cup edamame
• 1/2 cup thinly sliced red pepper
• 2 to 3 tablespoons pickled ginger
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• Sesame Seeds, for serving
• Soy Sauce, for serving
• Scallions, for serving

Instructions

1. Rinse the brown rice well. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice then give a stir to combine. Cover and let the rice cook until all the water has absorbed, 45 minutes. Whisk together the rice vinegar, rice syrup, and salt then stir into the cooked rice.
2. While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, radishes with the sesame oil and sesame seeds; let sit.
3. Once rice is done, assemble the bowls with all the vegetables and pickled ginger. Serve with extra sesame seeds and soy sauce.

Vegetarian Fried Rice

Preparation time: 15mins      Cooking time: 10mins    Serves: 6

This really is a "kitchen sink" dish and this recipe is just an example of the many ingredients that can be used and is the one I use most often.  Not mentioned here are the likes of corn kernels, celery, beans, bamboo shoots and water chestnuts.

Ingredients


2 teaspoons peanut oil
1 teaspoon sesame oil
3 garlic cloves, finely chopped
1/2 Chinese cabbage, shredded
1 carrot, cut into matchsticks
1 cup stringles beans, trimmed

1 red capsicum, seeds removed, sliced
1 cup frozen peas
4 cups cooked Basmati or Long Grain Brown Rice
2 tablespoons light soy sauce
2 tablespoons ketjap manis* or Sweet Chilli sauce, plus extra to drizzle
1/2 cup cashew nuts, lightly toasted
1 cup of bean sprouts, trimmed
6 spring onions, thinly sliced on the diagonal

3 Eggs, lightly beaten (optional)

Method

1. Heat peanut oil in a large wok over high heat.

2. (Optional) Add egg and break up using a whisk. Cook until egg is slightly golden on edges then remove and set aside, leaving oil in wok.

3.  Add sesame oil, cabbage, carrot, peas, beans and capsicum, and stir-fry for 1-2 minutes.

4. Add rice and cook for a further 2 minutes. Add soy, ketjap manis, cashews, bean sprouts, eggs and half the spring onions, toss to combine.

5. To serve, garnish with remaining onions and drizzle with extra ketjap manis.