Sesame rice bowl
This vegan sesame rice bowl is ready in 30 minutes and packed with Japanese flavours. The roasted sesame dressing, also known as goma dressing, makes this Japanese rice bowl creamy and savoury. Furikake adds extra flavour and crunch, while wasabi gives it a little spicy kick. An easy vegan rice bowl recipe for a quick lunch or weekday dinner. Bowl appetit!Dinner & lunchRice dish2-3 servings30 minutes preparation
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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.
