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These fun and festive rice bowls are like sushi, without the rolling! In this recipe we use brown rice and marinate it with mirin, ginger, tamari and wasabi. Salmon and edamame are protein options; pick your favourite or use them both. Nori is the name for the square-shaped sheets of seaweed used to wrap sushi; in this case, it’s torn into bite-sized pieces and stirred into each bowl. —Nettie
1 ¼ cup short-grain brown rice
2 ½ cups water
¼ cup rice vinegar
2 Tbsp mirin (Japanese rice wine)
¼ cup pickled ginger, minced
1 tsp wasabi powder
2 Tbsp sodium-reduced tamari
1 carrot, grated
½ English cucumber, diced
1 red pepper, diced
1 ripe avocado, diced
5 sheets nori, torn into bite-sized pieces
1 cup edamame, shelled and boiled according to package directions
1 can boneless, skinless salmon
2 Tbsp sesame seeds, toasted (see below note)
1. Rinse brown rice in a fine-mesh colander under cool water, drain. Bring water to a boil in a medium-sized pot over high heat. Stir in rinsed rice. Cover, reduce heat and simmer for 45–50 minutes or until rice is tender. Alternatively, you can use a rice cooker or steamer. Transfer cooked rice to a large bowl.
2. In a small bowl combine vinegar, mirin, ginger, wasabi and tamari. Whisk well to combine. Pour over cooked rice and toss to coat.
3. Add carrot, cucumber, red pepper, avocado, nori, edamame and salmon. Stir to combine.
4. Sprinkle with sesame seeds and serve in bowls.
Toasting Nuts and Seeds
Toasting nuts and seeds intensifies their flavour and deepens their colour. It can be done in two ways:
In the oven
Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. Spread nuts or seeds out on the sheet and toast them in the middle of the oven until they are golden brown and aromatic, 8–12 minutes for nuts or 5–10 minutes for seeds, stirring once. Check every few minutes to ensure they do not burn. You can also toast nuts and seeds in a toaster oven, but since the heating elements are much closer to the nuts, they burn more easily, so watch them closely.
On the stovetop
In a cast iron skillet or frying pan, toast nuts or seeds over medium heat. Nuts take 5–6 minutes, seeds and small pine nuts about 3 minutes. Stir often. Watch them closely so they do not burn.
You can buy pickled ginger in the condiment or sushi section of the grocery store. Our favourite is the true-to-the-original colour beige ginger, which is made simply with ginger, salt, vinegar and organic sugar cane. Unlike the bright pink variety of pickled ginger, this one has no trace of artificial sweeteners, food colouring or dye. Once opened it can keep in the refrigerator for up to 2 months.
Excerpted from “Nourish,” by Nettie Cronish and Cara Rosenbloom. Reprinted with permission of
Whitecap Books, 2016.