Vegan Sushi Salad Bowl
Vegan Sushi Salad Bowl



  • 25g peeled ginger, very thinly sliced
  • 4 tbsp apple cider vinegar
  • 200g brown rice
  • 320g edamame beans
  • 2 tbsp tamari
  • 2 sliced avocados
  • 1 carrot, grated
  • 50g cherry tomatoes, halved
  • ¼ cucumber, sliced
  • 2 tsp sesame oil
  • 3 tbsp sesame seeds, lightly toasted
  • Put the sliced ginger in a bowl with the vinegar and 1 tbsp of water, then set aside. Pop the rice in a pan with 600ml water, then simmer for 15 mins. Tip in the beans, then cover and cook for 7 mins more until the water is absorbed. Skim off the beans and set aside, then add 1 tbsp of vinegar and ½ tbsp of tamari to the rice, and stir. Spoon onto a plate to cool, then spoon into 4 bowls.
  • Top the rice with the carrot, beans, cucumber, tomatoes, and avocado. Spoon the ginger from the pickling liquor and scatter on top, then add the rest of the tamari and the sesame seeds, sesame oil, and vinegar. Serve.
25 mins
4 serving

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