Zucchini and Rice Bowls with Pistachio Miso

Ingredients

• 1 cup sushi rice
• 2 small zucchini, thinly sliced
• 2 white zucchini, quartered
• 2 green chilli, seeds removed, finely chopped
• 2 tbsp chopped wakame seaweed
• 2 French shallots, finely chopped
• ½ cup rice vinegar
• 2 tsp sugar
• 2 cups watercress
• 2 spring onions, thinly sliced
• 100g zucchini flowers
• 1 tbsp vegan furikake seasoning
• 1 tbsp dried chilli threads
• 1 nori sheet, torn
• ¼ cup mirin
• 1 tbsp white vegan miso
• ½ tsp wasabi
• ¼ cup pistachio, chopped, plus extra to serve