I love to make sushi, but it can be a little time consuming. A sushi bowl is a little easier and less fiddly to make. You can make a quick lunch or dinner in only 15 minutes if you have some pre-cooked brown rice on hand, or if you have a packet of microwave brown rice.
Edamame are fresh soybeans that you get in the freezer section of the supermarket or Asian grocer. If you prefer you can use marinated tofu instead. There are lots of marinated tofu packs available at the supermarket. You can usually get Chinese, Malasian, Japanese or sweet chilli flavoured marinated tofu.
Black sesame seeds aren’t usually available from the supermarket. I buy them from Indian spice shops.
I’ve used cucumber, baby spinach and carrot in this version. Sometimes I’ll also use sliced red cabbage, lettuce and cucumber.
- 3 cups cooked short grain brown rice, warmed
- 3 sheets roasted nori
- 2 cups baby spinach leaves
- 1 avocado, diced
- 1 large carrot, grated
- 1 small Lebanese cucumber, diced
- ½ cup edamame
- 2 teaspoons black or white sesame seeds
- ¼ cup sushi vinegar (sushi seasoning)
- 3 teaspoons soy sauce
- 3 teaspoons finely grated fresh ginger
- Prepare the edamame according to the instructions on the packet (you can either microwave or cook them in boiling water for a couple of minutes to defrost them).
- Combine dressing ingredients in a small jar and shake to combine.
- Cut the roasted nori sheets into small pieces using scissors. Stir the shredded nori through the cooked rice.
- Divide rice between each serving bowl. Divide salad ingredients evenly between each bowl. Drizzle with desired amount of dressing and serve.