Sweet Ginger Sushi Rice Bowl

• Gluten free

• Produce

  • 1 tbsp Ginger, fresh
  • 1 Lemon
  • 1 Nori seaweed
  • 1 cup Peas, frozen
  • 1 1/2 tbsp Pickled ginger

• Canned Goods

  • 2 tbsp Frozen orange juice concentrate

• Condiments

  • 2 tbsp Lemon juice
  • 1/2 tbsp Miso paste, low sodium
  • 1/2 tbsp Soy sauce

• Pasta & Grains

  • 4 1/2 cups Rice, cooked

• Baking & Spices

  • 1/4 tsp Salt
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on lightorangebean.com

Description

Ingredients

• 1 tbs minced fresh ginger
• 2 tbs frozen orange juice concentrate
• 2 tbs lemon juice (from ½ medium size lemon)
• lemon zest (from 1 medium size lemon)
• ½ tbs low sodium miso paste (gluten-free if desired)
• ¼ tsp salt
• ½ tbs soy sauce (gluten-free if desired)
• 1 Nori seaweed sheet (4 inch square sheet)
• 1 tbs sesame seeds
• 1 tbs canola oil
• 4-½ cups cooked rice
• 1 cup frozen peas
• 1-½ tbs pickled ginger, sliced

Directions

• In a small mixing bowl, whisk and combine all ginger sauce ingredients. Set aside.
• Preheat oven to 350 °F. Roast Nori sheet and sesame seeds in baking pan until the sesame seeds are golden brown. Approximately 7 minutes.
• Meanwhile, heat a sauté pan over high heat until it is hot. Reduce the heat to medium high and then add canola oil. Wait for approximately 15-30 seconds until the oil is hot. Add cooked rice and use a spatula to break the rice chunk if necessary. Stir continuously to allow the oil evenly coat the rice. Approximately 3 minutes.
• Pour the ginger sauce over the rice and stir for approximately 1 minute. Stir in frozen peas and cook for approximately 2 more minutes until the peas are thawed and cooked. Turn off the heat and set aside.
• Remove the baking pan from the oven. Cut the Nori sheet to ½” × 2” strips.
• Stir in half amount of sesame seeds, Nori strips, and pickled ginger slices into rice. Transfer the rice into a serving dish. Serve with the rest of sesame seeds, Nori strips, and pickled ginger slices sprinkled on top of the rice just before serving.