I’ve decided to save this dish for last and to feature it on its own because it is absolutely awesome! The idea originated from Twitter when my lovely friend Fieran commented and said I should try this! It never even crossed my mind to make an “open sushi” dish in a bowl… what a brilliant idea! So I started googling for recipes and ideas and finally decided her recipe was the best guide because it was so much simpler than the rest of the recipes I found online and just as delicious!
1 large avocado, cubed
1 cup of rice, cooked
A handful of sesame seeds
2-3 sheets of seaweed – sliced into strips
For the sauce:
1-2 tablespoons of Japanese soya sauce
1-2 tablespoons of Japanese rice vinegar
1/2 tablespoon of sugar
- To have grains of rice cooked without sticking to each other, cook rice in 400ml boiling and salted water. Once the rice is soft enough to your preference, drain the water off and serve rice on bowls.
- Boil juice of 2 oranges and 1 lemon with some orange and lemon zest. When the juice starts to bubble, add in soya sauce, rice vinegar and sugar. Stir quickly and switch off the stove. (The amount of soya sauce, rice vinegar and sugar is up to you. The mixture should be a slight brownish/orangish colour).
- Serve rice with a little bit of everything. Drizzle the sauce on the rice and sprinkle sesame seeds and seaweed strips.