Denise says:

  • These rice bowls make a great midweek supper, lunch box or fun meal to enjoy in the succah. Replace toppings with any store cupboard ingredients which take your fancy, such as frozen peas, blanched broccoli, carrot ribbons or peppers.
  • If you are not a great fan of tofu, substitute with cooked salmon, smoked salmon or sushi grade raw salmon.
  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves:  4

Ingredients:

  • 200g brown basmati rice
  • 6 spring onions – thinly sliced
  • 150g tofu – plain or ready-flavoured, cut into cubes
  • 150g frozen shelled edamame beans – defrosted
  • ½ cucumber – deseeded and cut into small cubes
  • 2 avocadoes – peeled and cut into cubes
  • 1-2 sheets nori – cut into small pieces
  • 2 tablespoons mixed sesame seeds
  •  
  • Dressing
  • 2 tablespoons white miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • Garnish: ½ red chilli – finely sliced (optional)

Method

  1. Boil the rice for 15-20 minutes, according to the packet instructions. Leave to cool.
  2. Make the dressing by combining all the ingredients together.
  3. Pour 1/3 of the dressing, half the spring onions and half the sesame seeds over the cooled rice and divide between 4 bowls. Set aside.
  4. Arrange the tofu over the rice. Arrange heaps of edamame, cucumber, avocado to the bowls.
  5. Scatter with remaining spring onions, sesame seeds and nori.
  6. Drizzle over the remaining dressing and red chilli before serving.
Tagged in: avocado, brown rice, dinner, Japanese, miso, nori, Sesame Seeds, soya sauce, Spring Onions, Supper, Tofu, Vegan