Rice Bowls with Citrus Soy Dressing
Whether you call them rice bowls, sushi bowls, wok bowls, or just plain old stir fry, I think we can all agree on one thing: they. are. delicious. A bowl of rice topped with sautéed meat or fresh vegetables and drizzled with a flavorful sauce. Sign me up.
I think of rice bowls as Asian-inspired comfort food, perfect for May when we are making that rainy transition from winter to spring. They are packed with flavor and color, two things I crave as we move out of the winter blahs.
This recipe is yet another favorite from Heidi Swanson’s Super Natural Cooking (Amazon) The fresh, flavorful sauce comes together quickly with just five simple ingredients: citrus juices, brown sugar, soy sauce, and rice vinegar.
Mix and match the vegetables or meat based on what you have on hand or what is in season: asparagus, edamame, broccoli, mushrooms, or chicken are all delicious. I usually just steam or stir fry them quickly.
The original recipe is a deconstructed sushi bowl that calls for tofu and nori (like the seaweed wrap on sushi). Seaweed? No problem, but I’ll pass on the tofu. Any tofu fans out there?
Oh, and the one thing you can’t skip with this bowl is the avocado. Trust me. It is dreamy. Try it today; you’ll thank me (and my buddy, Heidi) tomorrow.
Rice Bowl with Citrus-Soy Dressing
Recipe adapted from Super Natural Cooking by Heidi Swanson
Ingredients
Rice Bowls:
4 c. cooked rice
2-3 c. sautéed meat and/or vegetables or tofu
Citrus-Soy Dressing:
grated zest and juice of 1 orange
grated zest and juice of 1/2 lemon
2 T. brown sugar
2 T. soy or shoyu sauce (gluten-free soy sauce is available!)
2 T. rice vinegar
Toppings:
1 avocado, peeled, pitted, and thinly sliced
4 green onions, chopped
3 T. toasted sesame seeds
- To make the dressing, combine the orange juice, lemon juice, and brown sugar in a small saucepan over medium heat. Bring to a gentle boil.
- Cook for 1-2 minutes before adding the soy sauce and vinegar.
- Return to a simmer and cook another 1-2 minutes. Remove from the heat and stir in the orange and lemon zests.
- To assemble the bowls, scoop a serving of rice into a bowl and pile on a combination of sautéed meat, vegetables, or tofu. Top with sliced avocado, green onions, and toasted sesame seeds. Drizzle citrus-soy dressing over the top. Serve.
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Super Natural Cooking by Heidi Swanson (Amazon) is easily one of the top-5 cookbooks on my shelf. If you are looking to switch to a plant-based diet or simply work more whole ingredients into your cooking, I would highly recommend Heidi Swanson’s books.
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The photos look so yummy, but I don’t see a couple ingredients in your list.
What are the green beans on the left?
And I presume the ones on the right are snap peas/beans????
I know, I may sound silly, but I’m trying to add the good stuff in & I don’t know it all….yet!
Thanks
Emily would have to tell you for sure, but I’m pretty sure they are Edamame. (Soy Beans). You can find the in the freezer section of most grocery stores.
Yes, those are soy beans, or Edamame. Kate is right, look for them in the freezer section. I actually bought these at Fred Meyer, where the package was labeled Mukimame. Who knew?
The ones on the right are snap peas that I just stir fried really quickly in a little hot oil.
Feel free to mix and match whatever ingredients you like. Hope that helps!
Thanks Emily! I made this tonight for dinner and we loved it! I did only use limes, as I didn’t have oranges or lemons, so it gave it a little tangier taste, probably, but it was great! So much better than plain old soy sauce.
Thanks for this recipe! I’ve been looking for adaptable Asian-inspired recipes and this one is perfect! I am defininitely a tofu lover. Tofu is a versatile source of protein and has tons of potential. It is a fantastic flavor-sponge and its texture changes depending on how it’s prepared. My suggestion for those who don’t like tofu is to start out with extra firm tofu and press all the liquid out with paper towels before cubing and cooking. Give it a good bath in your seasonings (a bit of oil and spice) and fry it up! Please give tofu another chance!
I called mine rice bowls, but they may have any combo in them. My very favorite is Mexican inspired. Rice topped with taco seasoned beef or chicken, chopped green onions, grated cheese, avocado, and whatever else might be handy! Rice bowls can be international, but always yummy!