25g ginger (choose a straight piece that is quite slim), peeled
4 tbsp raw apple cider vinegar, plus 1 tbsp
200g brown basmati rice
320g frozen edamame beans
1½-2 tbsp tamari
2 avocados, destoned and sliced
1 large carrot, shredded into long matchsticks or coarsely grated
50g cherry tomatoes, halved
¼ cucumber, sliced
2 tsp sesame oil
3 tbsp toasted sesame seeds
Description
Cut the ginger as thinly as you can to make wafer thin slices or finely shred. Put in a bowl with the 4 tbsp vinegar and 1 tbsp water and massage briefly to soften. Set aside.
Put the rice in a medium pan and add 600ml water. Bring to the boil, cover and simmer on a low heat for 15 mins. Tip in the edamame beans, but don’t stir them in, then cover and cook for 7 mins more. The rice should be tender and have absorbed all the water.
Skim the beans off the rice and set aside. Tip the 1 tbsp of vinegar and ½ tbsp tamari into the rice, and stir well. Spoon onto a plate and spread out to cool quickly. Once cool, spoon into four bowls or lunchboxes. Top with the avocado, carrot, beans, tomatoes and cucumber.
Spoon the ginger from the vinegar and scatter on top. Add the remaining tamari and sesame oil to the vinegar. Spoon over the sushi bowl and scatter with the seeds. Will keep in the fridge for two days.
