Ingredients
- 185 grams edamame (1 1/3 cups frozen shelled edamame beans)
- 4 cups cooked brown rice (800 grams)
- 2 avocados, small quartered lengthways
- 2 cucumbers, thinly sliced
- 1/4 cup pickled ginger root (70 grams)
- 2 tablespoons sesame seeds ( white, or black sesame seeds, toasted)
- 5 grams nori (2 sheets toasted nori sheets specified - weight is guess)
- 30 grams peas (1/3 cup wasabi peas, chopped, optional)
- FOR WASABI DRESSING
- 1/4 cup mirin (Japanese rice wine, 60 ml)
- 2 tablespoons miso paste (white, shiro)
- 2 teaspoons wasabi paste (see tips and tricks)
- 2 teaspoons caster sugar (raw, superfine)
How to Make
-
Step 1: To make the wasabi dressing, place the mirin, miso paste, wasabi paste and sugar in a small bowl and mix to combine.
-
Step 2: Place the edamame in a medium heatproof bowl and cover with boiling water and allow to stand for 4 minutes or until tender and drain and rinse under cold running water.
-
Step 3: Divide the rice, avocado, cucumber and edamame between serving bowls and top with the ginger and sesame seeds and spoon the wasabi dressing over and sprinkle with the nori and wasabi peas to serve.
-
Step 4: TIPS AND TRICKS 1 - Just like when I’m in my favourite sushi bar, I love to choose the combinations I’m craving (and so do my kids!). You can customise your sushi bowl by adding 120 grams chopped sashimi-grade salmon or tuna per serving… or maybe you’d prefer 5 cooked and peeled prawns. Smoked salmon works well too, you’d need 3 slices per bowl. Other tasty options include 80 grams thinly sliced rare-roasted beef fillet or 80 grams shredded cooked chicken per serving.
-
Step 5: TIPS AND TRICKS 2 - If you like a little more heat, you could add 1–2 teaspoons of extra wasabi paste to the dressing.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.