AT A GLANCE
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.
|01||Preheat 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.|
|02||Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.|
|03||Toss 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.|
|04||For ginger-soy dressing, process ingredients in a blender to combine.|
|05||Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.|