Sushi Bowls
This easy recipe from WeekLight is a great lunch idea.
Keywords
- sushi bowl
- sushi
- donna hay
- week light
- tuna
- healthy
- dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Kitchen scale
- Kettle
- Colander
- Chef's knife
- Cutting board
- Skillet
- Kitchen shears
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Spoon
- Stove
- Paper towel
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
