Sushi Bowl with Sesame and Ginger
Sushi Bowl with Sesame and Ginger



  • 25g ginger, sliced as thinly as possible
  • 4 tbsp white wine vinegar
  • 200g brown basmati, cooked
  • 320g edamame beans
  • 2 tsp tamari
  • 2 avocados, sliced
  • 1 carrot, grated
  • 50g cherry tomatoes
  • ¼ cucumber sliced
  • 2 tsp sesame oil
  • 3 tbsp toasted sesame seeds
  • Pop the sliced ginger in a bowl with the vinegar and a tbsp of water. Massage briefly to soften, and set aside. Cook the edamame beans in boiling water for 7 mins, then drain and set aside. Add 1 tbsp of vinegar to the rice as well as ½ tbsp of tamari, and stir well. Spoon the rice onto a plate and spread out to quickly cool. Once cooled, spoon into 4 bowls and top with the avo, carrot, beans, and cucumber.
  • Spoon the ginger from the vinegar solution and scatter over the top of the plates. Add the remaining sesame oil and tamari to the vinegar, and use this as a dressing to drizzle over the top. Scatter with sesame seeds, and serve.
25 mins
4 serving

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