Miso kumara and avocado sushi bowl with edamame and tōgarashi mayo

plant-based new zealand

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Sushi rice
Couple
1 bag
Family
1 bag
Kumara
Couple
All
Family
All
Miso glaze
Couple
1 pottle
Family
1 pottle
Carrot
Couple
1
Family
2
Avocado
Couple
1
Family
2
Edamame
Couple
1 bag
Family
1 bag
Tōgarashi mayo
Couple
1 pottle
Family
1 pottle
Cucumber
Couple
1/3
Family
1/2
Roasted sesame
Couple
1 pack
Family
1 pack
Soy sauce^
Couple
A drizzle
Family
A drizzle

Tōgarashi is a traditional Japanese spice blend. Chili, lemon zest and heavily roasted hemp seed.

^denotes a staple ingredient, not provided by Green Dinner Table.

Equipment

You’ll need two medium pots, a roasting dish and a bowl for this recipe.

Tips

  • The miso will make the kumara quite charred so be careful not to take it too far.
  • It’s best to slice a thin length off the carrot after peeling it. This will give it a flat surface to rest on the board, giving you more control when julienning. Alternatively you can just grate it.

Instructions

1

Preheat the oven to 190 degrees Celsius.

2

Wash the rice under cold running water until the water runs clear. In a pot, fill with enough water to just cover the rice (about 2 cm above the rice). Add a pinch of salt, bring to a simmer, then cover and reduce the heat to low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.

3

While the rice is cooking, peel and dice the kumara into roughly 2 to 3 cm cubes. Toss with a little oil, a pinch of salt and the miso glaze.

Roast for about 20 minutes, until fully cooked and golden brown.

4

Bring a small pot of water to boil.

Peel the carrot and cut into matchsticks, julienne.

Cut the avocado in half and remove the stone. Scoop out the flesh, dice and place in a bowl.

5

Cook the edamame for 2 minutes in boiling water then strain.

Once cooked, place into the bowl with the avocado and a splash of soy sauce.

6

Serve the rice topped with kumara, edamame avocado salad and carrot. Dollop on the tōgarashi mayo.

Sprinkle over sesame, drizzle with a little soy if you want – and enjoy!



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