Seasonal Recipes

Open sushi bowl


Clean up your act. Light and wholesome for those times when you need a little detox without starving. 

Serves: 1

1/3 cup brown sushi rice (washed 3 times and preferably soaked for 30 minutes) alternatively and just as delicious is regular brown 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

Bring water and rice to the boil in a small saucepan (with the rice added when water is cool). Add the lid and turn down heat to medium low for a simmer. 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.

In a small fry pan, cook the shiitake mushrooms in the remaining tamari, rice bran oil and 1/2 tsp miso paste. Once cooked, place in another segment of the bowl.

In the same fry pan throw in the diced tofu and let warm up. Once warmed through, place in another corner of the bowl.

Next just add in the rice to the remaining space in the bowl and top with the nori.

Serve with half an avocado and some extra tamari if desired.

I like a bowl of Love & Bones broth on the side to aid digestion.

Source : Kenko Kitchen