150gedamamefrozen (frozen broad beans can also be used)
60grice wine vinegaradditional (to be added once the rice is cooked)
Tuna Poke Toppings
60gmixed lettuce leaves
250gsalmonor tuna raw sushi grade sliced thinly
100gcucumberthinly sliced
1avocadocut in quarter
60gpurple cabbage
80gcarrot
4groasted seaweed
Dressing
8TBSKewpie Japanese roasted sesame dressing
4TBSRoasted sushi sprinkles
Instructions
Sushi Rice
Place the sushi rice in the internal steam basket. Wash it well under running water.
300 g sushi rice
Place the internal steam basket in TM bowl.
Add water, sugar, salt and 60g vinegar to the TM. Cook 14 min/Varoma/Speed 4.
1000 g water, 1 TBS sugar, 1 teaspoon salt, 60 g rice wine vinegar
Remove MC. Place Edamame in the deep Varmoa basket in a single layer. Add the Varoma to the Thermomix lid. Cook 6 min/Varoma/ Speed 4.
150 g edamame
Once TM is finished turn the rice out into a large bowl and pour over the rice wine vinegar. Stir through gently, cover with a tea towel and allow the rice to cool.
60 g rice wine vinegar
Assembly
Arrange four serving bowls next to the prepared ingredients.
Add the cooked rice to one half of each bowl.
Divide the salad leaves between each of the bowl. Arrange the bowl so that salad fills one half and rice fills the other half.
60 g mixed lettuce leaves
Carefully arrange remaining ingredients around the bowl allowing some of the pink rice to show through.
250 g salmon, 100 g cucumber, 1 avocado, 60 g purple cabbage, 80 g carrot, 4 g roasted seaweed
When you're ready to serve, allow guests to add their own dressing and sushi seasoning.
Note:You can use any toppings you like! So switch it up!I prefer to use less rice and tend to use brown rice for extra fibre. If you would like the cooking instructions for brown rice it is here.