I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. These are made with leftover sprouted brown rice and cooked mung beans. They're filled with a bit of avocado, and I made a quick almond-butter + miso slather that I hit with the broiler for a quick flash.
Turmeric Cashews tossed with cayenne, nori, and sesame. Inspired by The Good Gut written by Stanford researchers Justin and Erica Sonnenburg. Keep your microbiota happy.
A seaweed risotto recipe inspired by a trip to Chile. This version calls for dried nori seaweed, pearled barley, lots of finely chopped spinach, and a blend of cheeses.
Toasted wild nori alongside cilantro, tofu, and plenty of wild rice. The dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. Lots of flavor.
This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a citrus-soy dressing. Simple and delicious.