Sassy Vegan Rice Bowl Food

SASSY VEGAN RICE BOWL

Steps:

• Blend together the Shoyu and chili paste. We'll add it to the mix shortly.
• Heat up the oil in a cast iron pan over medium flame.
• When the oil begins to shimmer, add the garlic. Stir occasionally so it doesn't burn.
• When the garlic is looking nice and translucent, add the kohlrabi and carrots. Mix them up good to make sure they get coated with oil.
• When the kohlrabi and carrots are heated up (careful not to overcook, we want them to stay crunchy), pour in the Shoyu hot sauce. This stuff will be salty, so go slow at first. You can always add more if you need to. Stir it all up.
• When the Shoyu sauce has reduced down, add the brown rice and mix everything together right there in the pan, making sure it's all distributed nicely and coated with sauce.
• Only thing left to do now is eat it -- and enjoy!

GRILLED SALMON SUSHI RICE BOWL

Steps:

• To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
• Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.
• In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
• To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
• Homemade Ponzu Sauce:.
• In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.
• Sushi Rice:.
• Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.
• Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.
• In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.
• Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.

CHIPOTLE RICE BOWL

Steps:

• Bring water and salt to a boil.
• Add rice and stir.
• Simmer for 20 minutes covered.
• Add juice of a lime and cilantro and mix. Cover till ready to serve.
• Towards the end of the 20 minute rice, start the vegetables.
• Heat olive oil on medium heat.
• Add sliced peppers and onions.
• Add salt and pepper to taste.
• Sauté for 7-10 minutes till almost stir-fried brown.
• In nice sized bowl, add rice 1st, then hot vegetables on top, next add shredded cheese, sour cream and salsa.
• Enjoy!

SOUTHWESTERN RICE BOWL

Steps:

• In a microwave-safe bowl with a lid, layer ingredients in the order listed.
• Cover and microwave for 30-60 seconds, until hot.