IZAKAYA SAKURA SESAME-AVOCADO BROWN RICE
A lot of this recipe can be made in advance and pulled together fairly quickly. This recipe is from a restaurant in San Francisco, California.
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice in a pot or rice cooker, per directions on the package. Remove from rice cooker and layer on flat baking sheet. Cover and allow to cool completely. Refrigerate until needed.
- Remove rice from refrigerator and scoop into large bowl. Set aside to return to room temperature. Keep covered.
- Mix together the soy sauce, rice vinegar, and 1 tbsp sesame oil. Set aside.
- In a large bowl, fill with ice and water. Set aside. Drain the tofu.
- In a hot skillet, toast the sesame seeds and set aside. Start a large saucepan filled with heavily salted water to a rolling boil.
- Trim the bottoms of the mushrooms clusters and separate. Saute the mushrooms in 2 tbsp of sesame oil, salt to taste. Stir occasionally until mushrooms are well browned. Remove from heat.
- While mushrooms are sauteing, cut broccoli into bite sized pieces and blanch in the hot salted water. Shock broccoli in ice water. Gently wring to dry, then mix with 1 tsp sesame oil and salt to taste. Set aside.
- Cut the tofu into 4 large triangles or cubes as desired. Roll the tofu in the cornstarch or flour.
- Heat large pan and add oil for deep frying. When the oil is heated to at least 350 degrees F, carefully add 2 tofu pieces into the pan.
- Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu.
- Shake the dressing vigorously and mix about half into the rice. Add more to taste. The rice should be well-coated but not sopping wet. Fold in the toasted sesame seeds.
- Spoon out the avocados and cut into 1/2 inch chunks. Season with salt.
- Fold the diced avocados into the rice and transfer the rice into serving bowls. Top with broccoli rabe, beech mushrooms and deep fried tofu. Garnish with additional untoasted sesame seeds.
Nutrition Facts : Calories 778.4, Fat 38.7, SaturatedFat 5.7, Sodium 1028.6, Carbohydrate 93, Fiber 12.4, Sugar 1.9, Protein 20.6
JAPANESE SALMON & AVOCADO RICE
This dish contains the goodness of sushi but saves you the painstaking rolling and shaping
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
- Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
- Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.
Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.02 milligram of sodium
IZAKAYA SAKURA AVOCADO TOFU SALAD
Make and share this Izakaya Sakura Avocado Tofu Salad recipe from Food.com.
Provided by Member 610488
Categories Soy/Tofu
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Chop green onion and mix with soy sauce and sesame oil.
- Mash avocado with fork. Add lime juice to keep avocado from turning brown.
- Cut tofu into bite-sized pieces and top with avocado, then mix in green onions. Serve with thinly sliced tomatoes.
HEALTHY AVOCADO SUSHI WITH BROWN RICE
This avocado sushi recipe goes over the basics of sushi rolling so that you can make your own amazing and healthy sushi. It might take some practice to get the hang of rolling, but it's worth it. Short grain brown rice is sticky enough to use instead of white sushi rice, but long grain brown rice will not work.
Provided by Heather Nauta
Categories Brown Rice
Time 1h15m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes.
- The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
- Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular.
- Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll.
- Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it.
- Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice.
- Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.
Nutrition Facts : Calories 255.5, Fat 8.7, SaturatedFat 1.3, Sodium 5.8, Carbohydrate 41.1, Fiber 5.2, Sugar 0.7, Protein 4.8
IZAKAYA SAKURA BROILED SABA WITH GREEN ONION SAUCE
Make and share this Izakaya Sakura Broiled Saba With Green Onion Sauce recipe from Food.com.
Provided by Member 610488
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix chopped green onion, ground ginger, rice vinegar, sesame oil and sugar to make sauce.
- Cut saba filet into three pieces (makes 6 pieces total). Sprinkle with salt.
- Broil saba until cooked through, about 5 minutes per side.
- Serve saba on a plate (or on sliced cabbage) and cover with the sauce.
Nutrition Facts : Calories 94.1, Fat 6.9, SaturatedFat 1, Sodium 1166.8, Carbohydrate 8.5, Fiber 0.7, Sugar 6.9, Protein 0.5
BROWN RICE WITH SALMON, AVOCADO, AND TOASTED NORI
This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.
- Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly.
- Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant.
- Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side.
Nutrition Facts : Calories 488 g, Cholesterol 66 g, Fat 11 g, Fiber 6 g, Protein 41 g, SaturatedFat 1 g
BROWN RICE WITH TUNA, AVOCADO, AND TOASTED NORI
With seared tuna, toasted nori, sliced avocado, and brown rice, this dish is like a deconstructed tuna-avocado roll. Substitute your protein of choice for the tuna. Shrimp, salmon, chicken, and tofu all work well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still quite rare in center, 1 1/2 to 2 minutes per side. Remove from pan; let cool slightly. Meanwhile, toast nori sheets, 1 at a time, using tongs, over a medium-high flame until they begin to shrivel and are fragrant.
- Mix together lemon juice, soy sauce, and Sriracha. Slice avocado. Divide rice among 4 plates, and drizzle with half the sauce. Arrange avocado and cucumber on top of rice. Break tuna into chunks, and divide among plates. Drizzle with remaining sauce, and top with cilantro. Break nori into pieces, and serve on the side.
Nutrition Facts : Calories 379 g, Cholesterol 52 g, Fat 11 g, Fiber 7 g, Protein 33 g, SaturatedFat 2 g, Sodium 380 g
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