This simple recipe can turn your leftover dried out rice into a sweet, slightly hot, and tasty sushi rice bowl with a subtle ocean smell. Adding orange juice and fresh lemon juice moisturizes the dried rice as well as adds a perfectly balanced sweetness, tangy, and refreshing taste.
Two years ago, I was looking for a gluten-free, vegan, and nut-free recipe to bring to my colleague’s graduation party. This sushi rice bowl recipe was the one I found on Pinterest and planned to bring. However, it didn’t happen. I wasn’t able to go to the party because my son, Leo, was born that day. 🙂 Every year around his birthday (only two so far), all of the Birth Day memories flood my brain, including this recipe that my colleagues missed.
In the past, I have used tofu and avocado to make this sushi rice bowl recipe, just like the ingredients used in the original recipe (tofu, brown rice, and avocado, et al). I’d like to use them in the recipe, but it was almost the end of the week, and my refrigerator was nearly empty. After searching through the refrigerator and my brain, I decided to add some sweet peas (frozen), fresh ginger, pickled sushi ginger, miso paste, and lemon juice with lemon zest to give it a twist. The pickled ginger tastes sweet, and it compliments the rich, warm, and woody taste from fresh ginger slices. In the end, I sprinkled some roasted sesame seeds and sliced Nori sheets on top, making this leftover rice moist, flavorful, and appealing.
I won’t doubt that adding tofu and avocado will make this ginger version of the sushi rice bowl fantastic as well. If it happens that you have limited ingredients just like what I had, this sweet ginger sushi rice bowl will definitely satisfy you. And the dish can be ready in just 10 minutes or less.
- 1 tbs minced fresh ginger
- 2 tbs frozen orange juice concentrate
- 2 tbs lemon juice (from ½ medium size lemon)
- lemon zest (from 1 medium size lemon)
- ½ tbs low sodium miso paste (gluten-free if desired)
- ¼ tsp salt
- ½ tbs soy sauce (gluten-free if desired)
- 1 Nori seaweed sheet (4 inch square sheet)
- 1 tbs sesame seeds
- 1 tbs canola oil
- 4-½ cups cooked rice
- 1 cup frozen peas
- 1-½ tbs pickled ginger, sliced
- In a small mixing bowl, whisk and combine all ginger sauce ingredients. Set aside.
- Preheat oven to 350 °F. Roast Nori sheet and sesame seeds in baking pan until the sesame seeds are golden brown. Approximately 7 minutes.
- Meanwhile, heat a sauté pan over high heat until it is hot. Reduce the heat to medium high and then add canola oil. Wait for approximately 15-30 seconds until the oil is hot. Add cooked rice and use a spatula to break the rice chunk if necessary. Stir continuously to allow the oil evenly coat the rice. Approximately 3 minutes.
- Pour the ginger sauce over the rice and stir for approximately 1 minute. Stir in frozen peas and cook for approximately 2 more minutes until the peas are thawed and cooked. Turn off the heat and set aside.
- Remove the baking pan from the oven. Cut the Nori sheet to ½” × 2” strips.
- Stir in half amount of sesame seeds, Nori strips, and pickled ginger slices into rice. Transfer the rice into a serving dish. Serve with the rest of sesame seeds, Nori strips, and pickled ginger slices sprinkled on top of the rice just before serving.