This recipe is adapted from Heidi Swanson. It has all the flavors of sushi in one delicious bowl.
1 cup water
1/2 cup brown rice
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil, or to taste
1 2-ounce piece extra-firm tofu
1/4 nori sheet (about a 3-inch piece)
1 large shrimp
1-2 scallions, light and green parts, thinly sliced
1 tablespoon chopped freshly cilantro
1 teaspoon toasted sesame seeds
1. In a medium saucepan, boil water. Add brown rice and reduce heat to low, cover and simmer until rice is cooked and water is absorbed, about 25-30 minutes.
2. In a small bowl, combine vinegar, soy sauce and sesame oil. Toss 1/2 of sauce with rice and set aside. Reserve remaining sauce.
3. In a dry skillet, brown tofu on both sides over medium-low heat, about 5 minutes per side. When cool enough to handle, cut into thin strips. Set aside.
4. Wipe out skillet and toast nori sheet over medium-low heat, until lightly browned, about 5 minutes per side. When cool enough to handle, cut into thin strips. Set aside.
5. Peel outer shell of shrimp. Using a sharp knife, cut shrimp down center of back and remove vein. Turn over and remove vein on the other side (this is optional).
6. In a medium saucepan, bring 1 cup water to a boil. Lower heat to medium and add shrimp. Cook for 2-3 minutes until they turn pink and are cooked through. Drain and transfer to a bowl of ice water and allow cool slightly.
7. Place rice in bottom of serving bowl. Cut avocado in half, remove pit. Slice one half (save remaining half for another use) and place on rice, followed by tofu, nori, scallions, cilantro and sesame seeds. Add shrimp and drizzle with remaining sauce. Serve immediately.