Tofu Sushi Bowl with Edamame, Pickled Ginger & Avocado - Bianca Monley

Ingredients

• 400 g Tofu, marinated in teriyaki, lemon juice, salt & pepper
• 2 cups cups brown rice, tossed
• ½ tbsp sesame seeds
• 1 tsp sesame oil
• 150 g carrot – grated
• 150 g daikon – grated
• 150 g cucumber – batons
• 200 g Edamame beans
• 50 g pickled ginger
• 25 g thinly sliced nori sheet & shallots
• 20 g sliced red onion
• 125 g Avocado – mashed Lemon juice, salt and pepper and wasabi – add to taste and piquancy
• 50 ml rice wine vinegar
• 25 ml tamari
• 5 ml sesame oil
• 30 g coconut sugar
• 1 tsp crushed garlic
• 1.50 tsp crushed ginger
• ½ tsp Japanese Togarashi seasoning