Soy Ginger Watermelon Rice Bowls With Avocado And Cucumber Food

SOY-GINGER WATERMELON RICE BOWLS WITH AVOCADO AND CUCUMBER

Steps:

• In a medium saucepan, bring 1 3/4 cups plus 2 tablespoons water to a boil. Add the rice and a pinch of salt and return to a boil. Stir once, then cover and cook over low heat until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let steam for 20 minutes.
• Meanwhile, in a medium bowl, mix the scallions with the ginger, soy sauce, canola oil and 2 tablespoons rice wine vinegar. Add the watermelon and gently toss to coat. Let marinate while you prepare the rest of the recipe. Stir gently occasionally.
• In a small bowl, whisk the mayonnaise and sriracha.
• Gently fluff the sushi rice with a fork or rice paddle. In a small bowl, mix the sugar with the remaining 1/4 cup rice vinegar until dissolved. Drizzle over the rice and then gently fold the rice to mix.
• Divide the rice between 4 bowls and top with the avocado, cucumbers and watermelon. Drizzle with the sriracha mayo and sprinkle generously with the furikake. Serve.

SOY-GLAZED SALMON WITH CUCUMBER-AVOCADO SALAD

Steps:

• Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
• Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
• Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.
• Per serving: Calories 385; Fat 18 g (Saturated 3 g); Cholesterol 98 mg; Sodium 498 mg; Carbohydrate 16 g; Fiber 5 g; Protein 39 g

GINGER JASMINE RICE

Steps:

• Rinse rice with water until water runs clear.
• Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
• Add liquid. Bring to a boil.
• Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

LEMONGRASS AND GINGER RICE

Steps:

• Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
• Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
• Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.