Rice
2 c. short-grain brown rice
3 1/2 c. water 2 t. fine-grain sea salt
2 (4") square sheets nori
6 oz extra-firm tofu
Citrus-Soy Dressing
grated zest & juice of 1 orange
grated zest & juice of 1/2 lemon
2 T. natural cane sugar
2 T. shoyu sauce
2 T. brown rice vinegar
4 green onions
1 avocado, peeled, pitted, & thinly sliced
3 T. toasted unhulled sesame seeds
Rinse & drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring a boil over high heat. Lower the heat, cover, and simmer gently until is absorbed, about 45 minutes.
Toast the nori in a preheated 300 degree F oven or medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu length-wise through the middle to make four 1/4 - 1/2" sheets of tofu. Two at a time, cook in a dry nonstick or well seasoned skillet over medium-high heat for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool enough to handle, then cut crosswise into matchsticks. Repeat with the remaining sheets.
Dressing
Set the zests aside, combine the juices and sugar in a small saucepan and bring to gentle boil. Cook for 1 or 2 minutes, then add the shoyu and vinegar. Return to agentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
When the rice is done, stir in 1/3 c. of the dressing (add more to taste). Scoop rice into individual bowls and top with toasted nori, green onions, tofu, avocado slices, and sprinkling of sesame seeds.
From Super Natural Cooking
I usually switch the tofu for shrimp and the avocado for some edamame. This is the dish that convienced the kid that shrimp was not so bad.
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