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Japanese Seafood, Veg, and Rice Bowl GF* - The Natural Path Clinic

Japanese Seafood, Veg, and Rice Bowl GF*

Japanese food is great because it focuses on smaller portions, vegetables, and fish! Enjoy this great mid-week meal and have some leftovers for the day after!

Servings: 2 with left overs for lunch the next day

Ingredients:

Seafood
8 diver scallops
10 wild prawns
1 tbsp organic grapeseed oil
1 tsp organic or grass fed butter

Vegetables
20 organic snap/snow peas (topped and tailed)
2 organic carrots ( finely shredded in matchsticks)
1 inch knob organic ginger (finely shredded in matchsticks)
15  organic baby king oyster mushroom -or oyster, shitake, or button mushrooms (halved)
3 organic green onions (finely sliced)

For the rice
1 ½ cups organic short grained sushi rice
2 cups filtered water
1/4 cup seasoned organic rice vinegar

For the sauce
3/4 cup gluten free soy sauce
4 tbsp organic or grass fed butter

For the garnish
1 sheet toasted nori (shredded into ribbons with scissors)

 

 

Directions:

To start place the rice and water in your rice cooker and set to cook. Once it has cooked and changed settings to warm, you can gently pour over the rice vinegar seasoning and gently combine without mushing the rice too much. Be gentle!

Seafood prep
Begin by thawing scallops and Prawns in cold water – unless you have the luxury of having them fresh! Then remove the prawns shell, and devein them (Once ready, dry  both thoroughly and return to the fridge covered with plastic wrap) You can then move on to the other steps.

Vegetable prep
First start a medium pot of water boiling. You will use this to blanche the vegetables. Salt liberally so that the water tastes like the ocean.

Next,  use a mandolin to shred the carrots and ginger into a medium bowl. If you don’t have a mandolin you can either chop the carrots and ginger into thin matchsticks or grate them. Grating will result in a mushier end product but definitely works in a pinch or if texture isn’t an important factor.

Next, top and tail the peas by pulling the fibrous bit from one end to the other. After, chop each pea in half lengthwise and add to the carrots.

Next, finely chop the green onion and place in a small separate bowl.
To finish the veg component split the baby king oyster mushrooms (or whichever mushrooms you are using) lengthwise and set aside in a small bowl.

Cooking and assembling
Once the rice is cooked you can Blanche the carrots, ginger, and peas for 20-30 seconds in the salted boiling water. Add the green onion for the last ten seconds then drain and set back in the pot with the cover on to keep warm while you prepare the mushrooms and seafood.

Set a frying pan on medium heat and add the soy sauce. Let it bubble and reduce a bit. Once it has you can add in the butter slowly bit by bit whisking to combine. Next, place the king oyster mushrooms in the sauce and turn down to low. Let these gently cooking in the sauce flipping after a few minutes.

While the mushrooms cook, set a stainless steel pan on medium high heat and add grapeseed oil and butter. Season your scallops and prawns liberally  with salt. Once the butter and oil starts to bubble and froth, add in your scallops and prawns and let sear for 3-4 minutes until a gentle crust forms. Flip them over and let them finish cooking for one minute before removing from the heat

To serve place a 1/2 to 3/4 cup sushi rice in a bowl, cover with warm blanched veg, cooked soy mushrooms (drizzle the extra sauce over the rice and veg), and top with seared seafood, garnish with nori ribbons and enjoy!

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