I make this with varying ingredients, depending on what is in season and what I have in the house. It always includes a green, leafy, cooked vegetable, a protein, and rice. It should only take 30 minutes to make from start to finish. I start with cooking the rice, my vegetable, and then the toppings. I made this tonight with the following ingredients:
-- 2 C Cooked Rice--white or brown
--Sauteed Kale (recipe follows)
--1 Avocado, sliced
--Pan-Grilled Tofu (recipe follows)
--Nori seaweed sheets, cut in 1/2 with scissors--they sell this at HEB under the sushi table--otherwise in the Asian section or an asian supermarket.
I sometimes add:
--Thinly Sliced carrot, jicama, cucumber, or shredded cabbage, or any cold veggie.
--Smoked Salmon or shelled edamame or Pan-Seared Teriyaki Tofu (recipe follows).
I assemble all the veggies on a separate plate and place in the middle of the table. I put a plate of Nori sheets on the table as well. I use whatever veggies I have in the fridge, and what is in season. Tonight I used kale sauteed with peppers, and avocado. I put the hot items on the person's individual plates: rice, kale, and tofu slices. Then let the assembly begin! Take a piece of Nori, and put some rice, kale, 1/2 of a tofu slice, and a slice of avocado. Roll in a cone like fashion so that nothing comes out the bottom, and voila--delicious! My husband likes soy sauce on the final product--he's a salt lover. The smoked salmon or shelled edamame versions are also his favorites. A little sesame dressing, or peanut sauce is good too for a more gourmet touch.
Sauteed Kale: This is my favorite way to eat kale. I saute 1 small to med. onion in 2-3T olive oil 3 minute (till transluscent). I add 1/2 teaspoon salt, and sometimes appx 1/2 teaspoon of red pepper flakes, or a anaheim or serrano pepper. Then add 3-6 cloves of garlic, minced, and saute one additional minute. Then add 1 bunch of washed, coarsely chopped kale, and 1 C water. I cook on med to med/low setting for 20-30 minutes, until water is gone and kale is tender. I cover partially, with lid cracked to allow steam to escape and kale to maintain it's color. If the kale is not done when water is evaporated, add 1/4 to 1/2 C more and cook an additional 5-10 minutes, and retry. Season with salt and pepper to taste.
Pan-Grilled/Seared Tofu: Slice a block of firm tofu into 10 slices (about 1/2 inch each). Pour some homemade or store-bought teriyaki marinade (Central Market brand is good), or soy sauce over 1/2 inch slices of firm tofu. Heat a grill pan or frying pan with 2 T olive oil or wok oil, and lay tofu on pan when it hot and tofu sizzles when hitting pan. Cook on each side until brown--about 5-7 minutes on each side.
