Avocado sushi bowl
Nutrition Info.(per serve)
1 cup cooked, chilled brown rice
2 cups chopped choy sum
2 tablespoons lemon or lime juice
2 tablespoons reduced-salt soy sauce
2 teaspoons mirin (see tips)
2 teaspoons sesame oil
4 teaspoons toasted sesame seeds
1 carrot, peeled into ribbons
1 small cucumber, peeled into ribbons, seeds discarded
2/3 cup shelled frozen edamame beans, thawed
1 radish, thinly sliced
1/2 avocado, chopped
1 tablespoon low-fat plain yoghurt
1 teaspoon wasabi paste (see tips)
1 tablespoon light mayonnaise
2 tablespoons toasted pumpkin seeds, to garnish
crispy seaweed, sliced, to garnish (optional)
Total fat 30g
Saturated fat 4g
Dietary fibre 13g
- In a medium bowl, place rice and choy sum. In a small bowl, whisk together lemon juice, soy sauce, mirin and sesame oil. Pour over rice and choy sum, add sesame seeds and mix well. Divide rice and choy sum between two large, shallow bowls. Arrange remaining vegetables on top of rice.
- In a small bowl, combine yoghurt, wasabi paste and mayonnaise. Drizzle over rice and vegetables.
- Garnish with pumpkin seeds and seaweed, if desired, and serve.
Make it vegan: Check mirin is vegan and use a vegan yoghurt and mayonnaise.
Make it low FODMAP: Reduce avocado serve to one eighth.