Kumara and avocado sushi bowl with edamame and tōgarashi mayo

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Sticky rice
Couple
1 bag
Family
1 bag
Kumara
Couple
All
Family
All
Tōgarashi mayo
Couple
1 pottle
Family
1 pottle
Carrot
Couple
1
Family
2
Avocado
Couple
1 medium
Family
1 extra large
Rice seasoning and pickled ginger
Couple
1 pottle
Family
1 pottle
Edamame
Couple
1 bag
Family
1 bag

Tōgarashi is a traditional Japanese spice blend. We make it with a touch of Canterbury, using local hemp seeds, dried lemon zest and sea salt.

Instructions

1

Preheat the oven to 200 degrees Celsius.

2

Wash the rice under cold running water until the water runs clear. 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 very low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.

3

Peel and dice the kumara into roughly 2 to 3 cm cubes. Toss with a little oil and a pinch of salt, then roast for 12 to 15 minutes, until fully cooked and golden brown.

4

Peel and grate the carrot.

5

Cut the avocado in half and remove the stone. Scoop out the flesh, then thinly slice, and season with a touch of salt.

6

Bring a small pot of water to boil. Cook the edamame for 2 minutes, then strain.

7

Remove the pickled ginger from the rice seasoning and finely chop. Combine with the cooked edamame.

8

Gently mix the rice seasoning into the rice.

9

Serve the rice, topped with everything. Drizzle with a little soy and enjoy!



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, December 22nd.

 

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This week's recipe

Black Doris rocket pesto with courgette, cherry tomato fettuccine and Parmesan

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Lime leaf cauliflower dahl with spinach, brown rice and toasted cashews

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Antipasto platter with tomato bruschetta, beetroot hummus, chili herb olives, giardiniera vegetables, maple sumac roasted nuts and fresh peas

Thursday

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Teriyaki tofu skewers with jasmine rice, mango peanut and chili salad

Friday

This week's recipe

Rainbow bowl with peanut ginger dressing

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