Van Life Cookbook by Danny Jack

Author:Danny Jack [Jack, Danny and Kukura, Hailee]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2022-03-15T00:00:00+00:00

Rainbow rice bowl

Rainbow bowls are inspired by a Japanese dish called ‘chirashi’, which translates as ‘scattered’. We’ve used chirashi as inspiration for a satiating vegan or vegetarian dish with lots of vibrant seasonal vegetables, pickles and an optional soft-boiled egg on top (we’ve also included a couple of other options, if you are meat/fish-eaters). The punchy dressing ties it all in.

Serves 2

For the rice

1½ tbsp rice wine vinegar (if using sushi rice)

1 tbsp white sugar (if using sushi rice)

200g/7oz sushi rice or other rice such as white basmati or short-grain brown rice

½ tsp salt

For the rest

½ red onion, thinly sliced

¼ cucumber, sliced

a small bunch of radishes, sliced, or 1 carrot, washed and sliced into strips

juice of 1 lime

a pinch of sugar

about 300g/10½ oz seasonal vegetables such as broccoli, cauliflower, green beans, squash, asparagus (or a combo), chopped into large chunks or bite-sized pieces

2 eggs, or 1 x 200g/7oz packet fried tofu or tempeh, or your choice of meat, such as chicken, beef or pork (about 200g/7oz) or smoked fish (1 fillet)

1 tbsp olive oil (optional)

salt

To finish

Soy and Ginger Salad Dressing, to taste

Seaweed Sprinkle, to taste (optional)

If using sushi rice, mix the rice wine vinegar and sugar in a small bowl and set aside. Prepare your sushi rice first by rinsing your rice thoroughly in cold water – this first step gets rid of the starch. Put your sushi rice in a saucepan with 250ml/9fl oz of cold water and the salt and bring to the boil, then reduce the heat, cover with a lid and simmer for 10 minutes. Turn off the heat. Pour over the vinegar and sugar mix, stir through, then cover again.

Otherwise, cook your other rice as per the cooking instructions see here.

While the rice is cooking, pickle your red onion, cucumber and radishes or carrot in a bowl by mixing them with the lime juice, pinch of sugar and a pinch of salt. Set aside.

Make the dressing and seaweed sprinkle (if using) to finish, according to the recipes see here and here.

Put a second pan of water on to boil (about 500ml/18fl oz) with a pinch of salt. Blanch your prepped vegetables in the boiling water for 1 minute until just tender, then drain and set aside (reserve the hot water if using eggs).

Now prepare your protein. If using eggs, soft-boil your eggs for 6½ minutes in the hot vegetable water, then plunge into cold water and peel once cool (halve to serve). Alternatively, fry your tofu/tempeh/meat/fish in the olive oil in a large, non-stick frying pan over a high heat until browned and cooked to your liking (make sure the chicken and pork is cooked through, if using), or brush with oil and cook under a hot grill.

To assemble and serve, put the cooked rice in the bowls first, keeping it to one side, then add the vegetables. Add your choice of protein and then garnish with the pickles (juices and all). Drizzle over the dressing and scatter over the seaweed sprinkle (if using).

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