Ingredients
- 1 Cup Jasmin Rice
- 300g Classic Tofu, cut into small rectangles
- 250g Fresh Beetroot, sliced into thin discs
- 100g Shiitake Mushrooms
- 4 x Organic Eggs, cut in half
- 50g Snow Pea Sprouts
- 1 x Avocado Hass, sliced lengthways
- 1 x Lebanese Cucumber, sliced into thin discs
- 100g Edamame Beans
- 100g Kimchi
- 1 x Large Carrot, cut into Julienne
- 2 x tbsp Rice Vinegar
- 2 x tbsp Mirin
- 3 x tbsp Sesame Oil
- 1 x tbsp Grated Ginger
- 1/2 Cup Water
- 1 x tbsp Vegetable Oil
- 1 x tsp Shichimi Togarashi
- 1 x tsp Sesame Seeds
- 1 x Seaweed Sheet
Method
- To make the picked carrot - combine rice vinegar, mirin, sesame oil, ginger and water in a bowl and mix together. Place carrots in a separate bowl and pour liquid over and ensure carrots are fully submerged. Cover and let sit at room temperature for 30mins.
- Place the eggs into cold water and bring to boil. Once the water is boiling keep eggs in for 6mins.
- Place shiitake mushrooms into wok with 1 tbsp of vegetable oil and 1 tbsp of sesame oil. Cook mushrooms until slightly golden brown.
- Fill a small saucepan with 2 cups of water. Bring the water to boil and place edamame beans in and cook for 3mins.
- Wash rice and place into rice cooker bowl with 1 cup of water. Cook until done and fluff rice up with a fork.
- Divide rice between bowls and arrange with pickled carrot, cucumber, tofu, pea sprouts, beetroot, avocado and egg.
- Top spread with kimchi, yaki nori, shichimi togarashi and sesame seeds. Enjoy!
Product used in recipe
- Obento - Mirin Seasoning
