Toasted Sushi Rice with Miso-Glazed Vegetables

This innovative dish blends the nutty flavors of toasted sushi rice with a medley of miso-glazed vegetables, creating a delightful balance of textures and flavors. The toasting of the rice adds a unique depth, while the miso enhances the umami profile, making it a satisfying and wholesome meal. This recipe is vegetarian-friendly and can easily be made gluten-free by using gluten-free miso.

Ingredients:

• 1 cup sushi rice
• 2 cups water
• 1 tablespoon sesame oil
• 1/2 cup carrots, julienned
• 1/2 cup bell peppers, sliced
• 1/2 cup zucchini, sliced
• 1 tablespoon miso paste
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or agave syrup
• 1 tablespoon sesame seeds
• 1 green onion, chopped

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a skillet, toast the sushi rice over medium heat for about 5 minutes, stirring frequently, until lightly golden and fragrant.
3. Add the water to the skillet with the toasted rice and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
4. In a separate pan, heat sesame oil over medium heat. Add the carrots, bell peppers, and zucchini, and sauté for about 5-7 minutes until they are tender.
5. In a small bowl, mix the miso paste, soy sauce, rice vinegar, and honey/agave syrup. Pour this mixture over the sautéed vegetables and stir to coat evenly. Cook for an additional 2 minutes.
6. Fluff the toasted sushi rice with a fork and serve topped with the miso-glazed vegetables. Garnish with sesame seeds and chopped green onions.