I saw this recipe early one morning and immediately knew that it was what I really fancied for dinner that night. I am not a sushi lover (my husband is) but this recipe captured my taste buds and I added broccoli and cabbage on to my shopping list for the day, along with sushi rice and seaweed. The rest of the ingredients I had to hand in my kitchen. I didn’t quite stick to the correct amounts of vegetables as I didn’t want half a pepper left over and I probably cooked far too many shallots as we tend to love them.
I prepared the vegetables earlier in the afternoon so everything was ready to cook once the rice was almost done.
This was truly a wonderful meal and one which I will soon be repeating.
INGREDIENTS: to serve 2
1 cup sushi rice, well rinsed
3 tablespoons dried seaweed bits
2 tablespoons roasted sesame seeds
¼ cup Mirin
1 medium-sized head of broccoli
¼ small cabbage
½ red pepper
2 cloves garlic
1” piece of fresh ginger
¼ cup Tamari
2 tablespoons honey
Handful chopped peanuts
Cook the rice as instructed on the packet ensuring that you leave it to stand for at least 20 minutes with the lid on.
In the meantime, cut the broccoli into small florets, slice the pepper and cabbage. Finely chop the ginger and garlic.
Pour a little olive oil and sesame oil into a pan over a medium-high heat and add the vegetables. Saute until they begin to brown then add the honey and Tamari. Reduce to a low heat.
Once the rice has cooked, remove the lid, add the seaweed, sesame seeds and Mirin and stir through.
Spoon the rice into bowls with the vegetables and top with the fried shallots and peanuts.
Recipe adapted from the free recipe on GlutenFreeGoodFood, Australia on Instagram
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.