Cooking with Bruce: Sushi salad

Origins of this one are, again, vague. But it works really well.

Mix: 2T rice vinegar, 3t caster sugar, 1/4t salt until dissolved, then leave.

Rinse 1c rice a few times (until clear) then leave damp for 30mins or so to soften the rice, although you can ignore this step and just cook the bugger if you're in a hurry.

Heat oven to 200C.
Mix: 4T miso paste (or sesame and oyster sauce, which works just as well), 2T sugar, 2T mirin, 1T peanut oil.
Chop: 250gm tofu/quorn; 2c pumpkin chopped 1-2cm squares; 1c courgette chopped 2cm; 2c mushrooms roughly chopped.
Mix the sauce through the chopped veges, then place in a roasting pan and roast for 20-25 minutes.

Place rice in saucepan, add 1.25c of water, bring to the boil, then reduce heat and simmer 10 mins. Remove from heat (leave lid on). Add the rice vinegar mix. combine with the roast veges.

Serve with some pickled ginger, chopped spring onions and sesame seeds scattered over the top - with soy sauce and wasabi paste. Works well cold too.

Love, B