Back in California, we used to enjoy eating at Samovar Tea House and our favorite dish was the Ginger Maki Bowl, filled with grilled ginger tofu, oolong rice topped with matcha powder and gomasio, shredded red beets, scallions, and nori pieces.
We've been craving that dish for a while and now that warm weather has come to the NW, it seemed appropriate to make our own version.
Here's the Samovar version.
I forsee many bowls of this in the hot summer months ahead. It's also good with golden beets or oshinko (pickled Japanese radish). And it works well as leftovers, as you can see here.