The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.
- 400 gm brown rice, rinsed
- 50 ml rice wine vinegar
- 2½ tsp caster sugar
- 100 gm walnuts
- 1 small cauliflower, cut into small florets
- 50 ml grapeseed oil or other neutral-flavoured oil
- 1 tbsp furikake, plus extra to serve (see note)
- 300 gm silken tofu, cut into 1.5cm cubes
- 3 spring onions, thinly sliced
- 200 gm kimchi, thinly sliced
- Shiso leaves (optional), to serve
- 80 ml grapeseed oil (⅓ cup)
- 60 ml rice wine vinegar (¼ cup)
- 30 ml light soy sauce
- 1½ tbsp caster sugar
- 1 tsp finely grated ginger
- ½ tsp roasted sesame oil
- 1Preheat oven to 180°C. Cook rice in a large saucepan of boiling water until tender (20-25 minutes). Drain well, transfer to a bowl and stir in vinegar, sugar and 1 tsp salt.
- 2Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.
- 3Toss cauliflower with oil and furikake in a roasting pan to coat, season to taste and roast until tender and starting to blacken at the edges (8-10 minutes). Cool briefly.
- 4For ginger-soy dressing, process ingredients in a blender to combine.
- 5Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.
Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.