Brown Sushi Rice Bowl with Crispy Tofu and Vegetables

Instructions

Cook along with these step-by-step instructions

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RICE AND DRESSING

Adjust oven rack to middle position and heat oven to 375 degrees. Spread 2 1/3 cups short-grain brown rice in 8-inch-square baking dish. Bring 3½ cups water and 2 teaspoons vegetable oil to boil in small saucepan. Once boiling, stir in ½ teaspoon salt and immediately pour water over rice in baking dish. Cover dish tightly with double layer of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour.

Recipe Tip

To save time, prep the tofu and vegetables while the rice cooks.
Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer.
Meanwhile, bring 6 tablespoons rice vinegar, 6 tablespoons mirin, and ½ teaspoon sugar to boil in small saucepan, then remove from heat. Measure 1/3 cup of mixture into small bowl. Add zests and juices to vinegar mixture in bowl, along with 3 tablespoons soy sauce, and 1 teaspoon grated ginger. Reserve dressing for serving.
Transfer rice to large bowl, sprinkle with remaining vinegar mixture, and toss occasionally with wooden paddle or spoon until cool, about 20 minutes.
Recipe Tip
To infuse the cooked rice with flavor akin to sushi rice, we tossed it with mirin and rice vinegar.

TOFU

Cut 2 (14-ounce) blocks tofu crosswise into ¾-inch-thick slabs, then slice each slab into two fingers. Spread tofu over paper towel–lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels.

Recipe Tip

We prefer the creamier texture of soft tofu here, but medium or firm will work. By cutting the tofu into fingers, we were rewarded with four ultracrispy sides that gave way to an appealingly creamy interior.
Reduce oven temperature to 200 degrees and place paper towel–lined plate on middle rack.
Place wire rack over rimmed baking sheet. Whisk ¾ cup cornstarch and ¼ cup cornmeal together in shallow dish. Season drained tofu with ¼ teaspoon salt and ¼ teaspoon pepper. Working with a few pieces at a time, coat tofu thoroughly with cornstarch mixture, pressing to help it adhere, then transfer to prepared wire rack.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium‑high heat until shimmering. Carefully lay half of tofu in skillet and cook until crisp and lightly golden on all sides, 10 to 12 minutes. Using spatula, gently transfer tofu to plate in oven.
Return skillet to medium‑high heat and repeat with 1 tablespoon vegetable oil and remaining tofu.
Portion rice into six individual serving bowls, sprinkle with 1 (8 by 7½-inch) sheet crumbled nori. Top with tofu, radishes, avocado, and cucumber. Sprinkle with scallions and drizzle with reserved dressing. Serve, passing more crumbled nori, if desired.
Recipe Tip
Nori is seaweed that has been dried and pressed into sheets used for rolling sushi; you can find nori in the international foods aisle of the supermarket. Removing seeds from the cucumber before slicing them for garnish ensures no excess liquid ends up pooling in your finished bowl.