Brown Rice Sushi Bowl

  • 1 ½ cup brown rice
  • 1 head bok choy, sliced
  • 1 carrot, grated
  • 3 green shallots, sliced
  • handful fresh coriander
  • 1 tin tuna in brine
  • 1 avocado
  • ½ cup sesame oil
  • 1/3 cup of quality mayonnaise
  • 1 tbsp rice vinegar
  • 2 tsp soy sauce
  • 1 tsp wasabi paste

 

Begin by cooking the rice. I use the absorption method, which I find is particularly good for cooking brown rice and quite easy. Add rice and 3 cups of water to a saucepan. Bring to the boil then reduce to a gentle simmer and cover. Once the water has been absorbed the rice is done (about 40 minutes).

Add the rice to a large bowl, along with the bok choi, carrot, shallots, roughly chopped coriander as well as the drained tuna. To make the dressing whisk together the sesame oil, mayonnaise, rice vinegar, soy sauce and wasabi. Pour dressing over rice mix and combine well.

To garnish slice the avocado and fan out before placing on top. Additional garnish options could include slithers of nori or even some pickled ginger.

Serves 4