Sesame rice bowl
This vegan sesame rice bowl proves that you don’t need to spend hours in the kitchen for loads of flavour. In just 30 minutes, you can put a colourful Japanese bowl on the table that’s creamy, fresh, savoury and just a little spicy. The star of the bowl? The roasted sesame dressing, also known as goma dressing in Japan. It turns a simple bowl of rice into something to really look forward to. Furikake adds extra flavour and crunch, while wasabi gives it a little kick. An easy Japanese meal that works just as well for a quick lunch as it does for a weekday dinner. Bowl appetit!This vegan sesame rice bowl proves that you don’t need to spend hours in the kitchen for loads of flavour. In just 30 minutes, you can put a colourful Japanese bowl on the table that’s creamy, fresh, savoury and just a little spicy. The star of the bowl? The roasted sesame dressing, also known as goma dressing in Japan. It turns a simple bowl of rice into something to really look forward to. Furikake adds extra flavour and crunch, while wasabi gives it a little kick. An easy Japanese meal that works just as well for a quick lunch as it does for a weekday dinner. Bowl appetit!
This is how you make it
- Cook the sushi rice according to the instructions on the pack.
- Tear the oyster mushrooms into large pieces. Fry them in a dry frying pan over a medium heat for 3 to 4 minutes, until most of the moisture has evaporated. Lower the heat. Add the sesame oil, tamari and arrowroot. Cook for another 2 to 3 minutes.
- Cook the edamame briefly according to the instructions on the pack.
- Rinse with cold water and set aside.
- Cut the cucumber into small cubes, grate the carrot, slice the avocado and finely slice the spring onion.
- Divide the rice between bowls. Top with the oyster mushrooms, avocado, cucumber, carrot and edamame.
- Garnish with furikake and spring onion.
- Drizzle with roasted sesame dressing to taste. Add wasabi to taste.
