Sushi rice is a type of rice that has a sticky quality when cooked, perfect for shaping into little cylinders as a base for fish or in rolls. It is also dressed with a lightly sweetened vinegar mixture. This recipe uses regular rice, either brown or white, along with the sweetened vinegar dressing. The rice is then topped with grated roots, and sesame seeds. You can also add any number of food items to this, such as cooked meat, tofu, avocado, and/or beans to make a main course dish. Good both ways.

1 c brown or white rice
salt, for cooking rice and for dressing
3 T rice vinegar, white wine vinegar or coconut water vinegar
1 T sugar or other sweetener
1 T peeled, minced fresh ginger
3 c or so (peeled) grated root vegetables: kohlrabi, turnips, carrots, winter squash, celeriac…
1 c chopped scallions, optional
2 T sesame seeds, toasted if you like
2 T soy sauce, plus extra for serving
dark or toasted sesame oil, for serving

1. Cook rice as per package instructions or by your own method.

2. Meanwhile, combine vinegar, sugar, ginger, and salt in a small saucepan. Cook, stirring, over medium heat until sugar dissolves or other sweetener is incorporated. Remove from heat and allow to cool.

3. When rice is done, transfer to a large serving bowl. Toss the rice with a spatula or flat spoon. While you do this, sprinkle the rice with the vinegar dressing.

4. Now, you can divide the rice among serving plates and top with the grated root(s), scallions if using, sesame seeds, and soy sauce, or you can add these ingredients to the ‘sushied’ rice and then serve.

5. Drizzle individual portions with a bit of toasted sesame oil (a little goes a long way) and have extra soy sauce available.