Hi Savvys,

I received Knorr’s “Taste of Knorr” new seasoning blends for review purposes from Chickadvisor and wanted to share the recipes I created.   I’m bringing you 2 new rice bowl recipes featuring Taste of Japan and Taste of Korea new seasoning blends!  These recipes are so easy to make and perfect for meal prep, which is what I used them for.  I made a big batch of the quinoa and rice blend and used half for the sushi rice and half for the Korean BBQ bowl.

Enjoy! Now set forth and be Savvy!

Ingredients

Both recipes below make 4 portions of each recipe

Rice

~Makes 8 servings – 1/2 cup each

• 1 cup quinoa
• 1 cup short grain (sushi) rice
• 2 cups water

BBQ Marinade and Soy Curls

• 2 cups soy curls, soaked in hot water
• 1 tbsp reserved water from soaking the soy curls
• 1 tbsp Taste of Knorr Korean BBQ seasoning blend
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 2 tsp rice wine vinegar

Topping Ideas for BBQ Bowl

• Kimchi
• Cucumber
• Kale
• Fried Shishito peppers
• Sauteed mushrooms
• Green onion

Rice

• 1/2 of the prepared rice (from above), about 2 cups

Directions

1. Soak the soy curls in hot water for 30 minutes
2. Combine the rest of the ingredients for the marinade in a bowl and mix to combine
3. Reserve 1 tbsp of the water from the soy curls and add it to the rest of the marinade
4. Drain the soy curls and squeeze out as much of the liquid as possible
5. Place the drained rehydrated soy curls into a dish. Pour the marinade over and coat till they’re all covered.
6. Heat a non-stick skillet on medium-high and cook the soy curls until all of the liquid has been reduced, about 3-5 minutes.
7. To assemble the bowls, prepare 4 bowls (or containers for meal prep) and place 1/2 cup of the quinoa and rice mixture at the bottom of the bowl. Top with 1/2  cup of the cooked soy curls.  Top with all of your favourite toppings

Sushi Rice

• Remaining 1/2 of the prepared rice (from above), about 1 cup
• 2 tsp sugar
• 1 tbsp rice wine vinegar

Togarashi Tofu

• 1 block of extra firm tofu, drained and pressed (tofu package around 400g)
• 1 tbsp Taste of Knorr Japan Togarashi seasoning blend
• ¼ cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp water

Topping Ideas for BBQ Bowl

• Radish
• Cucumber
• Microgreens
• Vegan roe
• Soy sauce
• Diced mango
• Pickled ginger
• Sesame seeds

Directions

1. To make the sushi rice, mix in sugar and rice wine vinegar into the remaining rice and quinoa mix. Set aside.
2. Remove the block of tofu from packaging and place at the bottom of a strainer. Place a plate on top of the tofu.  Place a heavy pot on top of the plate and let sit and press for 30 minutes
3. Combine the rest of the ingredients for the marinade in a bowl and mix to combine
4. After 30 minutes, remove the tofu from the strainer and cut into cubes (I like to cut the tofu into 4 pieces length and width wise, then cut into 4 again so each portion gets 16 pieces of tofu)
5. Cover the tofu with the marinade.
6. Heat a non-stick skillet on medium-high and cook the tofu for about 3-5 minutes.
7. To assemble the bowls, prepare 4 bowls (or containers for meal prep) and place 1/2 cup of the quinoa and rice sushi mixture at the bottom of the bowl. Top each bowl with ¼ of the tofu (about 16 pieces if you cut it like me).  Top with all of your favourite toppings.  Drizzle with soy sauce