Sushi rice, when cooked correctly, will change your life. It’s beautifully aromatic, soft, and sticky and yet, you can still feel and taste each individual grain. It is often seasoned with Mirin, a sweet Japanese cooking wine, but in case you can’t find that we’ve included a simple substitute. This dish is a great way to use smaller quantities of vegetables you may have lying around. Drop an egg yolk in the center of the warm rice for added richness, or add grilled steak. Get creative!
- 1/4 cup Rice wine vinegar
- 2 tsp Salt
- 1 tsp sugar
Miso Glazed Turnips
- 2 tbsp Miso
- 2 tbsp Butter
- 1 tbsp Sugar
- ½ cup of water
1. Before cooking the rice, it needs a thorough rinse. Place the rice in a strainer and run cool water over the rice, gently agitating it with your hands until the water runs almost clear. Add 1 cup rice with 1 1/2 cup water and 1/2 tsp salt. Bring rice to a boil and then reduce heat and simmer for 20 minutes. Once the rice is cooked, toss with a fork and drizzle ½ cup of the rice seasoning mixture onto the rice, mix gently and leave covered to keep warm.
2. Add all elements together in a small saucepan and heat on high heat until the salt and sugar are dissolved. Let cool and set aside.
3. Miso Glazed Turnips: Cut turnips into bite-sized pieces. Add miso, butter, water, and sugar to a medium skillet and cook on high while stirring to incorporate everything. Add the turnips and cook uncovered until the sauce begins to thicken and brown and coat the turnips, about 10 minutes.
4. Roasted Bok Choy: Preheat oven to 450 degrees with a baking tray inside it. Cut bok choy into bite-sized pieces and toss them in a mixing bowl with salt, olive oil, and chili flakes. Once the oven and tray are preheated, place the bok choy evenly on the tray and cook for about 8 minutes. This will ensure crispy leaves but still toothsome stalks. Depending on how thick the stalks are, you may want to cook them a little longer.
5. Sauteed Mushrooms (optional): Cut mushrooms into bite-sized pieces. Add one clove of minced garlic and ½ cup olive oil to a large skillet. Once the garlic begins to bubble, add the mushrooms and saute until the mushrooms are coated. They will absorb the oil very quickly. If the pan begins to get dry, add a splash of water. Season mushrooms with soy sauce to taste.
6. Place rice in a bowl and arrange all ingredients on top. If you’re using an egg, make a well in the center of the rice and separate the egg from the yolk and drop the yolk in the well of rice. Serve immediately and stir the yolk into the rice. Think of the egg yolk as a super pared-down version of hollandaise. If the idea of a raw egg yolk freaks you out, you’re not alone. You can totally boil or fry an egg to an equally satisfying end. Garnish with chopped scallions or chives. Enjoy!