Sesame & Ginger Sushi Bowls

Sesame & Ginger Sushi Bowls. Uncooked brown basmati rice, Shredded into long matchsticks or coarsely grated, Cooked edamame.

Sara Buenfeld

10 + 45 min · 4

Ingredients

• 200 g Uncooked brown basmati rice
• 200 g Shredded into long matchsticks or coarsely grated
• 320 g Cooked edamame
• 25 g Choose a straight piece that is quite slim. Peeled
• 300 g Destoned and sliced
• 68 g Sliced
• 50 g Halved
• 50 g Apple cider vinegar
• 20 g You can use tamari
• 10 g Sesame oil
• 20 g Sesame seeds
• 615 g 600 ml for the rice and 15 ml for the ginger

Preparation

1. Slice the fresh ginger very thinly. Mix with 40 g of the vinegar and 15 ml water, massage briefly and set aside. Reserve the remaining 10 g of vinegar for the rice.
2. Rinse the brown basmati rice and place in a saucepan with 600 ml water. Bring to the boil, cover and simmer gently for about 35–40 minutes, checking the packet instructions. Add a little hot water if needed.
3. When the rice is nearly tender, place the cooked edamame on top. Cover and heat for 3–5 minutes. Check that the rice is tender, drain any excess water and set the beans aside.
4. Stir the remaining 10 g of vinegar and 5 g of soy sauce into the rice. Spread out to cool quickly, then divide between four bowls or lunchboxes. Mix the remaining 15 g of soy sauce with the sesame oil for the dressing. Refrigerate promptly if serving later.
5. Top with the avocado, carrot, beans, tomatoes and cucumber. Add the pickled ginger, drizzle with the dressing and scatter over the sesame seeds.