Japanese inspired Rice Bowl

Contains:

  • Clover Sprouts
  • Pea Shoots
Recipe by

Eatmore Kitchen

Pickled Red Onions

  • 2 medium sized red onions- thinly sliced and place into a mason jar
  • 4 garlic cloves finely chopped – add to the mason jar
  • 2 cups of apple cider vinegar
  • 1/3 of a cup Maple syrup
  • 1 tsp Sea Salt
  • 1 tsp coloured Peppercorns

Preparation:

  1. Add Apple Cider Vinegar, Maple Syrup, Salt and coloured Peppercorns into a saucepan and bring to simmer.
  2. Pour hot brine on top of the onion and garlic into the mason jar.
  3. Marinate for two hours or overnight in the fridge.

Pickled Cucumbers

  • 3 mini cucumbers sliced thinly – use a mandolin for best results
  • 1/2 tsp Sea Salt

Mix salt with the sliced cucumber. Let rest for 20-30 minutes. Rinse cucumbers with cold water.

Marinade

  • 1 tsp Tamari or Soya sauce
  • 1 tsp Maple syrup
  • 1 Tbsp Rice vinegar
  • 1 Tbsp Avocado oil
  • 1/4 tsp toasted Sesame oil
  • 1/2 Tbsp Miso Paste

Preparation:

  1. Mix all ingredients well. Add to cucumbers and let sit for 15-20 minutes. 
  2. Cook one cup of rice. 
  3. Grill or bake one piece of boneless skinless salmon or chicken seasoned with a little Tamari or Soya sauce.
  4. Add some rice to a bowl. Arrange pickled onions, cucumber salad, your favourite Eatmore Sprouts (we used Clover sprouts and Pea shoots), salmon or chicken on top of the rice. 
  5. Sprinkle with Nori and sesame seeds if desired. Serve with Tamari or Soya sauce. 

Enjoy!