Have you guys ever bought a bottle of salad dressing that you loved and thought “I could so make this at home” only to find the list of ingredients on the bottle is 15+ ingredients long? I don’t know about you but I become so easily overwhelmed with how many indiscernable ingredients there are in dressings (and packaged foods in general). It has led me to make more and more sauces and salad dressings from scratch at home using all-natural ingredients that I can feel good about putting inside my body. My latest makeover is my version of my favorite Asian salad dressing, Soy Vay’s Citrus N’ Ginger sauce, and man oh man, my version is SO good! I paired it with one of my go-to weeknight meals, a ginger citrus sushi bowl, and it brings such a burst of ginger and orange to the crispness of the vegetables- it makes it all pop!
When I cook during the week I stick pretty closely to vegetarian and plant-based meals. While I do not consider myself a vegetarian or vegan, I feel so much better health-wise and about the environment when I do choose a non-meat option. Plus, it is generally quite a bit quicker to create a beautiful and delicious meal when meat isn’t involved (in my opinion). Queue the ginger citrus sushi bowl!
I’m hooked on Asian cuisines. I crave Thai, Vietnamese, Japanese (the list goes on) pretty much all of the time. I always have the basics like rice vinegar, sesame oil, soy sauce, rice, ginger, and coconut milk on hand to make a curry, stir fry, or dumplings quickly. While most grocery stores carry a wide range of Asian foodstuffs, I am lucky to have a really great Asian market just up the street. I could spend (and do spend) a lot of time wandering the aisles full of soy sauce, chili pastes, and a huge array of items that are new to me. I always come out with something new to experiment with. That’s my kind of cooking and eating!
My ginger citrus sushi bowl is an inside-out version of a vegetarian sushi roll and the ginger citrus dressing is a must! Do not skip it! The wonderful thing about any sort of grain bowl is that it is completely customizable to whatever you have in your fridge. The formula is pretty simple: grain + vegetables + fat + topping/sauce. I chose the cucumbers to bring a freshness that I like paired with the heat of the ginger in the dressing. I used fresh grated ginger and it really makes a difference compared to dried ginger.
- Ginger Citrus Sauce (Serves 2):
- 3 tbsp low sodium soy sauce
- 1 c freshly squeezed navel orange juice
- 2 tsp freshly grated ginger
- 2 garlic gloves
- 2 tsp sesame oil
- 3 tsp rice vinegar
- Sushi Bowl:
- 1 cup brown rice
- 1 carrot
- 1 cucumber
- Handful of Haricot Vert beans or regular green beans
- 1 avocado
- Ginger Citrus Sauce: Combine ingredients together in a small saucepan to a boil on high heat. Once boiling turn down to a simmer (med-low heat) and simmer until sauce has reduced to a thicker consistency (about half it's original size) or to personal preference. Remove from heat
- Brown Rice: Bring 2 cups water to a boil and add in 1 cup rinsed brown rice. Return to boil and reduce to low and cover. Cook for 35-40 minutes. Remove from heat and let stand covered for 5 minutes.
- Vegetables:I use a mandolin to get my vegetables cut finely. You can use a knife to cut thin slices or a peeler.