Kumara and avocado sushi bowl with edamame and tōgarashi mayo

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Sushi rice
Couple
1 bag
Family
1 bag
Kumara
Couple
All
Family
All
Carrot
Couple
1
Family
2
Red pepper
Couple
1/2
Family
1
Avocado
Couple
1
Family
2
Rice seasoning and pickled ginger
Couple
1 pottle
Family
1 pottle
Edamame
Couple
1 bag
Family
1 bag
Tōgarashi mayo
Couple
1 pottle
Family
1 pottle
Soy sauce^
Couple
A drizzle
Family
A drizzle

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.

^denotes a pantry item, not provided by Green Dinner Table.

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.

Remove the core from the pepper and thinly slice.

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!



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