This is a versatile and fun recipe for getting the kids involved and has been a SOBO menu mainstay. The brown rice adds a nice nuttiness and is healthier, too!
3 cups (750 mL) brown rice
3 1/4 cups (810 mL) water
2 tsp (10 mL) salt
4 tsp (20 mL) mirin
3 Tbsp (45 mL) rice wine vinegar
4 tsp (20 mL) sesame oil
4 tsp (20 mL) wasabi powder, made into paste by adding a bit of water
3 Tbsp (45 mL) Japanese mayo
1 avocado, thinly sliced
15 oz (425 g) smoked Chinook salmon, sliced paper-thin
12 pressed tofu pockets (available at Asian specialty stores)
4 tsp (20 mL) black sesame seeds, lightly toasted
2 cups (500 mL) sunflower sprouts
1/4 tsp (1 mL) light soy sauce
Wash rice until it runs clear. Combine rice, salt, and enough water to fill to the 3-cup mark on rice cooker. Start rice cooker according to manufacturer’s directions. For stovetop method combine rice, water, and salt in a saucepan and bring to boil; simmer for 20 minutes. Remove from heat and let rest for 10 minutes.
Add mirin and rice wine vinegar to rice in a wooden bowl. Fan and slice through rice with a wooden flat paddle to separate individual rice kernels while cooling quickly. This process should take about 4 minutes (over-paddling will make the rice gummy). Cover rice with damp towel and let rest for 10 minutes.
Put sesame oil in a bowl; use it to keep rice from sticking to your fingers. With well-oiled hands begin forming and shaping rice into balls or discs the size of a toonie but about 3/4 in (1.9 cm) thick. Lay discs on a clean work surface and start an assembly line:
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
Fireside nibbles—one simply can’t get enough of them. This eye-catching dip is so easy to prepare: just whip it up in a blender and serve with your choice of veggies or bread crisps for scooping. It’s equally delicious spread on crostini and topped with bruschetta. Bubble-licious Dip can also be served warm. Transfer dip without toppings to small baking dish that is microwave or oven safe. Heat in microwave until bubbly, or bake uncovered in 400 F (200 C) oven until bubbly and golden on top. Garnish with toppings and serve.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.