Sushi Bowls | Donna Hay

Ingredients

• 1⅓ cups (185g) frozen shelled edamame beans
• 4 cups (800g) cooked brown rice
• 2 small avocados, quartered lengthways
• 2 cucumbers, thinly sliced
• ¼ cup (70g) store-bought pickled ginger
• 2 tablespoons white or black sesame seeds, toasted
• 2 sheets toasted nori, finely shredded
• ⅓ cup (30g) wasabi peas, chopped (optional)
• ¼ cup (60ml) mirin (Japanese rice wine)
• 2 tablespoons white miso paste (shiro)
• 2 teaspoons wasabi paste (see tips and tricks )
• 2 teaspoons raw caster (superfine) sugar