Rice Bowls with Citrus Soy Dressing
Welcome to our All About Rice series! Find more rice cooking tips, buying suggestions, and recipes here.
Did you know that April is Rice Bowl Appreciation Month? R-BAM for short. Ok, I made that up. I have always wanted to start a post that way. In the absence of an official month devoted to rice bowls, we are going to be celebrating them in an unofficial way here at FLNW during the month of April.
Whether you call them rice bowls, sushi bowls, wok bowls, or just plain old stir fry, I think we can all agree on one thing: they. are. delicious. A bowl of rice topped with sautéed meat or fresh vegetables and drizzled with a flavorful sauce. Sign me up.
I think of rice bowls as Asian-inspired comfort food, perfect for April when we are making that rainy transition from winter to spring. They are packed with flavor and color, two things I crave as we move out of the winter blahs. This month I will be sharing five of my favorite combinations, starting off with today’s recipe for Rice Bowls with Citrus-Soy Dressing.
This recipe is yet another favorite from Heidi Swanson’s Super Natural Cooking (Amazon) The fresh, flavorful sauce comes together quickly with just five simple ingredients: citrus juices, brown sugar, soy sauce, and rice vinegar.
Mix and match the vegetables or meat based on what you have on hand or what is in season: asparagus, edamame, broccoli, mushrooms, or chicken are all delicious. I usually just steam or stir fry them quickly. The original recipe is a deconstructed sushi bowl that calls for tofu and nori (like the seaweed wrap on sushi). Seaweed? No problem, but I’ll pass on the tofu. Any tofu fans out there?
Oh, and the one thing you can’t skip with this bowl is the avocado. Trust me. It is dreamy. Try it today; you’ll thank me (and my buddy, Heidi) tomorrow.
Rice Bowl with Citrus-Soy Dressing
4 c. cooked rice
2-3 c. sautéed meat and/or vegetables or tofu
grated zest and juice of 1 orange
grated zest and juice of 1/2 lemon
2 T. brown sugar
2 T. soy or shoyu sauce
2 T. rice vinegar
1 avocado, peeled, pitted, and thinly sliced
4 green onions, chopped
3 T. toasted sesame seeds
- To make the dressing, combine the orange juice, lemon juice, and brown sugar in a small saucepan over medium heat. Bring to a gentle boil. Cook for 1-2 minutes before adding the soy sauce and vinegar. Return to a simmer and cook another 1-2 minutes. Remove from the heat and stir in the orange and lemon zests.
- To assemble the bowls, scoop a serving of rice into a bowl and pile on a combination of sautéed meat, vegetables, or tofu. Top with sliced avocado, green onions, and toasted sesame seeds. Drizzle citrus-soy dressing over the top. Serve.
Super Natural Cooking by Heidi Swanson (Amazon) is easily one of the top-5 cookbooks on my shelf. If you are looking to switch to a plant-based diet or simply work more whole ingredients into your cooking, I would highly recommend Heidi Swanson’s books.
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