Sesame Rice

One of the best things in the world, at least to me, is when I find myself cooking in someone else’s kitchen.  “Why?” you may ask, and my answer is simple: creativity.  Their pantry is not your pantry, their fridge is not your fridge, and ultimately, their grocery choices are not your grocery choices.  The result is that you have to scan over everything and come up with something new!

The other night, we were visiting my parent’s house and decided to have an impromptu dinner.  My mom had bought these gorgeous sushi-grade albacore tuna steaks that she was marinating briefly in a spicy Asian sauce.  We had a salad covered, but we needed a side.  My head went straight to rice….but not just any rice!  I hunted through her fresh veggies and her cupboards for something fresh and different.  I decided to share what I came up with (please pardon the condition of the pix, as I didn’t have my camera and had to rely on my phone camera…note: not an iPhone 🙂 )

Pic-01222013-002I started with fresh tomatoes and red onions (disclaimer: if she had green onions, I would have totally preferred to use them instead of the red onion….but the red onion was a perfectly satisfactory substitute).

temp-7I then hunted the cupboards and found:

temp-6Ponzu is a lovely citrus enhanced soy sauce that is a heavenly pairing with Albacore tuna….so, I knew that I had to use it in my rice.

Pic-01222013-009And one cannot have sesame rice without the lovely nutty flavor of sesame oil….oh and a good helping of toasted sesame seeds.  Things were looking yummy:

temp-8Now it was time to add the rice!

Pic-01222013-006With a gentle hand, I fluffed and mixed all my ingredients together.

Pic-01222013-008It was such a delicious pairing with the seared Albacore tuna, left pink on the interior (YUM).

temp-5I hope you give this easy recipe a try!

Sesame Rice

  • 1 1/2 c brown rice
  • 2 1/4 c water
  • two large tomatoes, chopped
  • 1/2 red onion, minced (or 4 green onions/scallions, diced)
  • 2 tbls toasted sesame seeds
  • 1/4 c Ponzu sauce (taste to see if you need more based on your love of salt 🙂 )
  • 1 tbls sesame oil
  • 2 tbls olive oil
  • optional: 1 clove of garlic, minced

Place the rice and water in a medium pot, bring to boil, cover and simmer til cooked (probably near 15-20 minutes).  Chop the tomatoes and onion and toss into a heat resistant bowl (aka ceramic).  Add all the remaining ingredients into the bowl.  When rice is done, add the hot rice right into the bowl with the rest of the ingredients.  Toss gently and serve….great hot, warm or at room temperature.

Bon Apetit!!

~Chanda