Avocado sushi bowl
(at time of publication)
- 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
- ⅔ cup shelled frozen edamame beans, thawed
- 1 radish, thinly sliced
- ½ 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)
1 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.
2 In a small bowl, combine yoghurt, wasabi paste and mayonnaise. Drizzle over rice and vegetables.
3 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.
Find wasabi paste and mirin at Asian grocers or the international section of supermarkets. If you can’t find mirin, substitute with 1 teaspoon sugar.
This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two. Just grab your shopping list and get dinner done!
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 30g
–Saturated fat 4g
Dietary fibre 13g
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