mat osv.

1/3 cup brown sushi rice


1 1/2 cups water


2 tsp tamari


1 tsp miso paste


1 tsp black sesame seeds


1/3 cup edamame


3 kale leaves (shredded)


1 carrot (julienned)


4-5 shiitake mushrooms (cut in quarters)


1 tbsp rice bran oil


100g marinated japanese tofu


1 tbsp shredded nori


1/2 avocado

Start by bringing the water to the boil in a small saucepan. Add in your brown sushi rice and let cook for 15-20 minutes until tender. Once cooked, strain any excess liquid, mix in 1 tsp of the tamari, 1/2 tsp of the miso paste and the sesame seeds. Mix together and set aside.

 

Gently steam the edamame for 5 minutes and add in the kale leaves in the last minute. Place the edamame, carrots and kale in different areas of the bowl neatly.