This recipe is my all time favourite, Seasame Tempeh & Avocado Sushi Bowls. Feel free to get creative with your favourite sushi bowl combos! Throw in some salmon or edamame beans – The vegetable aisle in the supermarket is your oyster. Grab all the ingredients you love from your favourite roll, and assemble them around some rice. Add a splash of soy, some ginger & wasabi, a few sheets of roasted nori and hey presto! You’re on your way to creating an epic sushi bowl. They are also a great way to use your left over veggies from the week just been. Super healthy, super aesthetic, and super easy. So go jump on this trend that seems to be taking over the Internet and make sure to add a decent serving of creamy Avocado – A hugely vital ingredient in any good sushi bowl!

Ingredients:
Sushi Bowl (Serve Cold)
½ cup cooked brown/white rice
Roasted Nori sheets (I prefer the Ceres organics range)
Pickled ginger
Soy Sauce
Wasabi
Cucumber
Carrots
Red onion
Red Cabbage
Sesame tempeh (*ingredients listed below*)
Soy Sauce
Avocado

**All ingredients are partial to personal taste and preference. Anything goes and everything goes – Think outside the square! You might surprise your taste buds.

Sesame Tempeh (warm)
2 Tbsp sesame oil
1 tsp crushed garlic½
2 Tbsp Soy Sauce
100g tempeh (cubed)
Cook brown rice and chop vegetables.