Enjoy this easy little number as staple week-day dish or a nourishing weekend lunch. You could make these like DIY with all ingredients at the centre of the table for a fun family twist. Use leftovers for a delicious lunchbox.
2 square sheets nori seaweed
55g extra-firm tofu or 3 sustainable salmon fillets
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons coconut sugar
2 tablespoons tamari
2 tablespoons rice vinegar
4 cups cooked sushi rice, warm
4 spring onions, chopped
1 avocado, peeled, pitted, and thinly sliced
2 cups of salad vegetables- e.g. thinly sliced or spirallised carrot, cucumber and/or red cabbage
3 tablespoons sesame seeds, toasted
Toast the nori in a preheated 150cF degree oven or a medium-hot fry-pan for a few minutes. Chop coarsely.
If making tofu:
Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks. Repeat with the remaining sheets.
If making salmon:
Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick pan with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
To make the dressing, set the nori sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the tamari and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
Stir in 1/3 cup of the dressing into the rice and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu or salmon, avocado slices, vegetables, and a sprinkling of sesame seeds.
Serve with warm Miso soup.