Sushi Salad Bowl with miso and tofu soup

• 1.5 cups Rice, brown, Medium grain
• 1 cups Black Rice, Medium grain
• 4 cups Water (filtered)
• 1 tablespoon Soy sauce
• 1 tablespoon Oil, sesame
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Coco-nut sugar
• 4 Carrot, Ribbons
• 1.5 Cucumber, Thin slices
• 100 grams Beetroot, Grated (3.5 oz)
• 1 cups Capsicum, Red, raw, Thinly sliced
• 4 Miso soup (instant sachet)
• 300 (1 block) grams Tofu (organic TONZU brand)
• 1 tablespoon Juice, lemon

First of all cook the brown and black rice with 4 cups of water, simmer covered for 20-25min till the water is absorbed.

While the rice is cooking prepare the vegetables (other vege options are raw button mushrooms sliced, cherry tomatoes, and baby spinach/water cress)

Dressing

Create in a jar with a lid (or a jug/cup). Combine the soya sauce, sesame oil, apple cider vineger, lemon juice, coconut sugar, and 3 Tbsp of water.

Shake/stir to combine and set aside.

Construct & create your bowl

Place 1-2 cups of the cooked rice to the side of the bowl, add about 1/2 cup of each vege around the bowl, add picked ginger to centre. Drizzle dressing over all then sprinkle with 1 tsp of sesame seeds (plain or toasted).

*you can crumble toasted sushi-nori (seaweed sheets) on top as a yummy option. Cook on a metal trap in 180 degree oven for 4-5min. Let them cool, then crumble. You can buy toasted seaweed (ie ceres organics).

Miso Soup

EASY version - Use an instant sachet of miso per person + 1.5 cups of boiling water per person, Add the chopped/drained tofu and simmer for 5min. 

*the Mitoku brand of instant miso + sushi - nori is very good quality with no preservatives.

Enjoy! This is one of our families favourite recipes - we have presentation competitions and I am yet to win.