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.
Kumara and avocado sushi bowl with edamame and tōgarashi mayo
Cook time: 40 minutes
Preheat the oven to 200 degrees Celsius.
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.
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.
Peel and grate the carrot.
Cut the avocado in half and remove the stone. Scoop out the flesh, then thinly slice, and season with a touch of salt.
Bring a small pot of water to boil. Cook the edamame for 2 minutes, then strain.
Remove the pickled ginger from the rice seasoning and finely chop. Combine with the cooked edamame.
Gently mix the rice seasoning into the rice.
Serve the rice, topped with everything. Drizzle with a little soy and enjoy!