If you were to ever meet my husband and I in person, there are approximately three areas of interest that we love to talk about: food, technology, and music (which might seem obvious given this food site, my husband is a software engineer while I co-run a design company, and my background is in music education while the company my husband works for does VIP events and websites for musical artist.) So you can imagine my excitment when a couple years ago (I think, time runs together and things get foggy), I stumbled upon Turntable Kitchen which had two of our favorites: Food and Music.
Today’s recipe comes straight from Turntable Kitchen. A couple months back, I made the trek down to San Francisco to meet up with Kasey (and Neko!) for the morning and she filled me in on a few awesome ideas they were working on for their site. They’ve been running the Pairings Boxes for a while (I’ve subscribed before and it’s one of the best mail days when the box arrives) which has led to quite the archive of wonderful recipes.
Enter their ‘Cookbook in a Box.‘ They partnered with a woodworker in West Virginia to make a beautiful cherrywood recipe box and filled it with recipes from their two years of pairings boxes. Even though it’s easy to save recipes online, I’m still a tactile person and love having recipes cards and a box. If you’re looking for a wonderful Mother’s day gift (or really, anytime gift), I can’t suggest this enough (plus there is room to continue to add recipes!)
I’m in love with this deconstructed sushi bowl from their recipe collection. While the original recipe calls for shrimp, I had a bit of fun with spring produce and used radishes (although, tofu would work too!) Instead of sushi rice, I used sweet brown rice. The brown rice is similar to sushi rice in that it has a bit of sticky quality (I’ve even used it to make actual sushi before.) I’m also not picky about radish variety- so play around!Print
- 1 cup sweet brown rice*
- 2 cups water
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- ¼ teaspoon sea salt
- 2 bunches radishes
- ¼ cup sake
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- Avocado wedges
- Cucumbers slices
- Green onions, sliced
- Sesame seeds
- Pickled Ginger
- Before starting, rinse the rice until the water runs mostly clear.
- Combine the rice with the 2 cups of water. Bring rice to a boil, reduce to a simmer, cover, and let cook for 45 minutes. Remove pot from heat and let sit for another 10 minutes.
- In a small bowl, whisk together the honey, vinegar, and salt. Pour over the still-warm rice and stir until rice is coated. Cover and set aside until ready to use.
- Rinse and cut the radishes in half lengthwise then cutting each half into ¼” thick slices. Heat the sake, soy sauce, and mirin in a large skillet. Once warm, add the sliced radishes and cook, stirring occasionally until radishes are tender but still have a bit of crispness left.
- Assemble the sushi bowls by dividing the rice in half and topping each bowl with radishes and an assortment of toppings (I used everything!) Serve with extra soy sauce.
*Matt and Kasey’s recipe calls from sushi rice but I chose to use sweet brown rice (which still has similar qualities to sushi rice). However, if you want to use sushi rice, use 2 cups sushi rice with 2 cups water and cook, covered, for 15 minutes over low heat then remove from the heat and let sit for another 10 minutes.
**The pictures are missing the nori (I took photos and ate half before realizing, but I highly suggest remembering- it makes the dish!)
(Disclosure: I wasn’t compensated for this post- I just like supporting friends who are doing cool things. XO)