Sushi Bowls

Here's another heart-healthy dish that's pretty darned tasty.  I came across the idea in the Fresh magazine from Hannaford, but I changed it quite a bit.  We prefer tempeh to tofu, so that's one really big change.  I'd suggest checking out their recipe and deciding for yourself.  Here's mine:

Sushi Bowls

Rice of any type, prepared in a steamer

1/2 c orange juice

1 T sesame oil

1 T rice vinegar

2 t fresh ginger, minced

1/2 t crushed red pepper flakes

2 t  soy sauce

1 ( 12 oz.) package of tempeh

3 sheets nori seaweed wrappers

1 c shelled edamame, thawed if frozen

1 carrot, shredded

1 pickling cucumber, peeled and diced

1 avocado, cubed

2 T sesame seeds

Start rice in the steamer.  Meanwhile, prepare the rest of the ingredients.

Mix orange juice through soy sauce in a bowl and crumble the tempeh into it.  Set aside, but stir from time to time.  

Heat a large non-stick skillet and heat the nori sheets one at a time on both sides until fragrant, about 45 seconds per side.  Set aside.

Place the rice in a large bowl and top with the drained tempeh (keep the sauce), edamame, carrot, cucumber, and avocado.  Top with sauce, crumbled nori, and sesame seeds.