sushi mash-up

SERVES 4

Sushi is always an easy takeaway option, but it’s also pretty simple to make at home. Not to mention a whole lot cheaper. The rolling and shaping can be a bit fiddly, so I’ve simplified the entire process and whacked it all in a bowl, resulting in a fresh quick-fix dinner that also happens to be vegan. The edamame and avocado bulk it up so no one will miss the meat or seafood.

60g pickled ginger

150g rice wine vinegar

2 teaspoons white sugar

1 teaspoon fine salt

100g tamari

1 teaspoon wasabi paste, or to taste

400g sushi rice

500g frozen edamame (soybeans)

2 tablespoons toasted sesame seeds, plus extra to serve

2 sheets nori, thinly sliced (see note)

2 avocados, cubed

1 cucumber, finely shredded

2 carrots, finely shredded

1   Place ginger, 120g rice wine vinegar, sugar and salt in TC bowl, chop for 1 second, speed 9. Set aside.

2   Without cleaning bowl add remaining 30g vinegar, tamari and wasabi. Mix for 10 seconds, speed 4. Set aside separately.

3   Rinse TC bowl and add 900g water. Place rice in steamer basket, rinse under cold water and insert in TC bowl. Place edamame in steaming tray and place on top. Steam for 23 minutes, steaming temperature, speed 3, or until rice is cooked.

4   Set edamame aside. Transfer rice to a large bowl and pour over ginger mixture. Add sesame seeds and nori and fold through until everything is well combined. Once cool enough to handle, remove edamame beans from their pods.

Divide rice among 4 serving bowls and top each with edamame beans, avocado, cucumber and carrot. Garnish with extra sesame seeds and serve with tamari dressing.

NOTE: The easiest way to thinly slice the nori sheets is to fold them up and cut with scissors.

VARIATION: Add thinly sliced sashimi-grade raw salmon or tuna for a non-vegan alternative.