Love sushi, but don't want the faff of making your own? Try this hack instead. It's such a delicious bowl of flavoursome Japanese-inspired healthy goodness, you'll be coming back to it again and again.
Start by getting the rice on. Rinse it well and drain. Place in a small saucepan with a tight fitting lid. Cover with fresh water to about twice its depth and bring to the boil. Lower the heat to a bare simmer and cook for 15 minutes. Turn the heat off, but leave to steam with the lid on for a further 10 minutes.
125 g short grain brown rice
Cut the carrots into matchsticks. If you like, you can pickle them whilst you get on with everything else, or just keep them as is. I pickled these in 1 tbsp of the contents from the pickled ginger pack. But I usually use my carrot pickles recipe. Set aside.
1 large carrot
Prepare the rice dressing and set aside.
Mix the wasabi into the mayonnaise and set aside.
1 tbsp vegan mayonnaise, 1 tsp wasabi
Slice the spring onion on the diagonal and set aside.
1 spring onions (scallions)
Prepare the edamame.
Core and deseed the pepper, then cut into slices. Fry the slices in the sunflower oil over a moderate heat for about five minutes or until just starting to caramelise. Give an occasional stir. Turn off the heat, but cover the pan to keep the peppers warm.
1 sweet pepper, 1 tsp sunflower oil
Slice the avocado.
½ avocado
When the rice is done, stir in the dressing.
Divide the rice between two bowls, then add the carrots, peppers, beans, onion slices and avocado in piles around the bowl. Add a few slices of pickled ginger, if using. Drizzle or blog the mayonnaise strategically around the bowl then scatter with the sesame seeds.
pickled ginger, 1 tsp toasted sesame seeds
Rice Dressing
Mix all of the ingredients together in a small bowl and set aside until needed.
2 tsp tamari (affiliate link), 1 tbsp mirin*, 1 tbsp brown rice vinegar*, 1 tbsp nori seaweed flakes
Edamame
Bring 300 ml water to the boil in a medium lidded pan. Add the edamame beans and boil for three to five minutes with the lid on. The beans should be al dente, but neither hard nor mushy. Drain through a sieve and leave to air dry for a minute or two.
200 g podded edamame beans
Place the empty pan over a moderate heat and pour in the oil.
1 tbsp sesame oil
As soon as it's hot, quickly grate in the ginger, followed by the garlic and chilli. A microplane is brilliant for this. Let everything sizzle for a minute. Give it a stir if anything looks like it's catching or turning brown.
½ clove garlic, 2 cm knob root ginger, ½ chilli
Add the beans to the pan along with the salt and give everything a good stir. Leave for a minute or two so that the beans can warm through properly and absorb the flavoursome oil. Turn off the heat and stir in the toasted sesame oil. Cover the pan so the beans remain warm.
1 pinch sea salt, 1 tsp toasted sesame oil*
Notes
If you don't get a chance to soak the rice or only soak it for a short while, it will need longer to cook.No sesame oil? Replace it with a neutral cooking oil of your choice.Want more bowls? Just double or triple the recipe as required.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.