There’s a reason why the simple concept of food in a bowl has become a new culinary craze. The following two recipes are uncomplicated to follow, soothing to make and nourishing to eat. If you’re hosting guests, why not recreate the following? Arrange ingredients on platters of different shapes and sizes and let guests choose whatever toppings they like so they can build their own unique bowls.
Styling, words and photographs by Elisabeth Chieng of The Gluten Free Table
Brown rice and smoked salmon sushi bowl
2 cups long grain brown rice, rinsed
3 tablespoons rice wine
1½ teaspoons tamari
1 tablespoon raw sugar
½ teaspoon salt
150 grams hot smoked salmon
1 avocado, cut into long strips
1 small cucumber, cut into long strips
3 radishes, thinly sliced with a vegetable peeler
1/3 cup gluten-free mayonnaise (optional)
Black sesame seeds
Pickled ginger, to serve
To cook the rice, bring a large pot of water to boil. Once the water is boiling add the rice and stir. Boil for 30 minutes and then take off the heat and drain the rice immediately. To make the seasoning, combine the rice vinegar, tamari, sugar and salt in a small saucepan over medium heat. Warm the mixture, stirring often, until the sugar dissolves. Remove from heat and toss with the rice. Divide the rice between four bowls. Top with salmon, radishes, avocado and cucumber. Drizzle mayonnaise on top, sprinkle with black sesame seeds and serve with pickled ginger.
Tofu and quinoa sushi bowl
2 packets of extra firm tofu (around 400g each)
¼ cup raw sugar
3 tablespoons tamari
3 tablespoons chilli paste
1½ tablespoons lime juice
3 tablespoons toasted sesame oil
1 cup quinoa
2 large carrots, ribboned with a vegetable peeler
¾ cup shelled edamame
1 cup watercress
2 teaspoons miso paste
2 to 3 tablespoons lime juice
In a medium sized dish, combine the raw sugar, soy sauce, chilli paste, vinegar, and sesame oil. Drain and press the tofu between a few layers of paper towel to absorb any excess liquid. Cut each block into 2.5cm cubes. Toss them in the marinade and let soak for at least 30 minutes, stirring halfway through. Preheat the oven to 250C. Spread the tofu on a baking tray lined with non-stick-baking paper. Bake for 20 to 25 minutes, turning halfway through, until the edges are browned.
Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside. To make the dressing, whisk the miso paste and lime juice in a small bowl until smooth and creamy. Divide the quinoa between four bowls. Top with the tofu, carrots, edamame and watercress. Drizzle liberally with dressing and serve.