advice on gomaiso veg bowl
this recipe was inspired by a little lunch i had a few weekends back at kinda tropical in austin. the bowl stuck with me because it had a liberal dose of gomaiso on top. gomaiso is a yummy japanese seasoning blend of sesame seeds and salt. i found a good gomaiso blend at whole foods that also has seaweed in it, it's v tasty and you'll want to shake some on all the veggies. if you have a hard time finding gomaiso just toast up some sesame seeds and combine them with flaky salt.
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the way to go (makes 2 bowls)
1 cup basmati rice (rinsed in a fine mesh sieve for a couple of minutes, then let rest for 10 minutes)
3/4 tsp salt
1 1/2 cup boiling water
1 tbsp oil
1/4 tsp tumeric
1/2 jalapeño sliced thin
1/4 cup rice vinegar
splash of fish sauce
1 cup red cabbage
1/2 cucumber cut in half and seeded then cut into half moons and seasoned with salt
a few radishes sliced paper thin
1 grated beet
1/2 an avocado sliced thin
4 kale leaves stem removed and chopped into bite sized pieces, blanched or steamed and cooled
1 cup of sprouts
first cook the rice, add oil, salt, and rice to a medium sized pan with a well-fitting lid.and stir until rice is translucent from the oil. let rice cook for 1 minute to toast, pour boiling water over rice and bring to a rolling boil. then put lid on and turn the heat down to a simmer. cook for 10 minutes, then remove from heat and let sit for another 10 minutes with the lid on. after time is up add in tumeric and fluff with a fork. tumeric should be distributed throughout rice (doesn't need to be even).
next mix the jalapeño dressing in a small dish, place sliced jalapeños, vinegar and fish sauce and stir lightly.
then assemble, place a scoop of rice in a bowl and top with red cabbage, cucumbers, radishes, beets, avocado, kale and sprouts. then shake gomaiso liberally on top and sprinkle some chive flowers over top. serve with jalapeño dressing on side and pour over top as desired.