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.
Method:
Tempeh
In a pan heat a tablespoon of sesame oil. Once hot, add your tempeh and salt & pepper. Cook on medium heat from about 10 minutes, browning all sides.
Sesame greens
In the same hot pan as you just cooked your tempeh, add another teaspoon of sesame oil and turn element to high.
Add broccolini only when your pan reaches a HOT temperature (this is called flash frying). Add salt and pepper to taste and fry for around 2 minutes on high.
In the last minute of cooking add a splash of cold water and cover your pan. This cooks the broccolini through, but leaves it crunchy and delicious.
Add all your elements to a bowl and enjoy! I like to add a little vegan teriyaki sauce and wasabi on mine! Sriracha (hot sauce) also goes really well with this meal.
Recipe: Real Rad Food
