dak rice bowl

Dak makes a delicious rice bowl that I cannot exactly replicate, but this is my best attempt. It's a great bowl to bring camping and on airplanes or long trips because it's dairy (and gluten) free! 

This recipe makes 4 servings.

prepare bowl ingredients

1.5 cups mixed wild rice – cooked
refrigerator pickled cucumbers and carrots
bean sprouts- washed
avocado – sliced
red leaf lettuce – washed and
black sesame seeds
cilantro

hoisin sauce

½ cup brown sugar
½ cup soy sauce
1 tbsp ginger juice (or grated ginger)
4 cloves garlic
1 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp salbal oelek
1 tsp pepper
1tbsp cornstarch dissolved in 3tbsp warm water.

combine all sauce ingredients in a small pot and cook on medium/low heat until just before it boils.
add cornstarch and water, whisk every minute or so until sauce thickens (about 5-8 min)
remove from heat and let cool.

mushroom tofu mix
8 brown mushrooms - sliced
1 portabella mushroom -sliced
1 pkg enoki mushrooms – whole
2 cloves garlic - pressed
1 small pkg extra firm tofu, crumbled

heat a pan on medium, then add a splash of oil and about 1tbsp butter.
saute brown and portabella mushrooms until almost cooked through.
add garlic and toss together for 30 seconds.
add enoki mushrooms and cook until just wilted.

refrigerator pickles

this is an easy recipe for quick-pickling.

cucumber - sliced thin

fennel - sliced thin

carrots - matchsticked

feel free to add different flavors and spices, but I usually just use:

1/2 cup vinegar (rice, apple cider, or white)
1/4 cup sugar
1/2 cup warm water
about 1 cup sliced/matchsticked vegetables

dissolve sugar in warm water, add vinegar, add vegetable and store in the fridge for at least 24hrs and up to 1 week.

even quicker: if you just noticed the recipe calls for refrigerator pickles, try slicing super thin and using less water for soaking. they should be sufficiently pickle-y in about 30min.

tofu rice bowl

rice

1.5 cups short grain brown rice

3 cups water

rinse rice thoroughly

bring to a boil then simmer for approx 40 minutes

citrus dressing 

1/2 cup tahini
3 tbsp miso paste
1 tbsp honey
1 tbsp sesame oil
1 tbsp rice vinegar

1 tsp sambal oelek

1/3 cup orange juice
1 garlic - pressed

combine all ingredients with a blender, but add the garlic after blending

maple tofu

1 small package extra firm tofu - cut into 1cm cubes

2tbsp maple syrup

1 tbsp soy sauce

heat a pan to medium, then add a big splash of oil

toss in tofu and stir around for a few seconds to coat with oil

allow the tofu to brown on a few sides 

add the sauce and reduce temp to minimum

cook another few minutes for the sauce to absorb.

sunflower seeds

1/2 cup sunflower seeds

1tbsp brown sugar

1tsp cayenne pepper

1tsp black pepper

toast seeds on minimum for approx 5 minutes

turn up heat to just below medium

toss in sugar and spices and stir quickly

remove from heat immediately and let cool

garlic sauted kale

1/2 bunch purple kale

4 cloves garlic - chopped

heat pan on medium, then add a splash of oil

saute garlic for 1 minute

add kale, stir every minute or so for approx 5 minutes until kale is wilted

other toppings

mung bean sprouts

micro greens (I used broccoli sprouts) 

I made a few changes, but this recipe is basically from https://www.sproutedkitchen.com

salmon bowl

sushi rice (like for the relish bowl)

cooking the rice this way helps it stay loose and not clumpy

2 cups sushi rice

1/2 cup rice vinegar

1/4 cup sugar

rinse the rice thoroughly, until the water runs clear
soak the rice for 30 minutes in 4 cups water
strain the rice and rinse again
add the rice and 2.5 cups water, bring to a boil then simmer
when rice is done, remove from heat. don't stir it
combine rice vinegar and sugar and stir until dissolved
dump the rice into a large bowl and sprinkle the vinegar/sugar over it
stir minimally, just enough to coat the rice.

salmon

heat your pan to medium, then add a splash of oil

place the salmon in the pan, skin side down

reduce the heat to just above minimum and cover with a tight fitting lid

cook salmon for approx 10 min, until done.

remove, and flake or serve whole pieces

refrigerator pickles

1/2 a cucumber

1/2 cup rice vinegar (or any vinegar)

1/4 cup sugar

1/2cup warm water

dissolve sugar in warm water, add vinegar, add cucumbers and store in the fridge for at least 24hrs. if you don't have 24 hrs, omit the water and let them sit on the counter while you cook.

ponzu sauce

1/3 cup lime juice

1 tbsp cup rice vinegar

1 tbsp cooking sherry

1 tbsp brown sugar

1 tbsp soy sauce

other toppings:

sliced avocado

thinly sliced green onion

pickled ginger

black sesame seeds