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!
Sushi Bowl (Serve Cold)
½ cup cooked brown/white rice
Roasted Nori sheets (I prefer the Ceres organics range)
Sesame tempeh (*ingredients listed below*)
**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.
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.
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