serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 cup brown rice
- 2 tbsp sushi seasoning
- 1 tbsp low-salt tamari
- 250 g edamame, fresh or frozen
- 400 g can adzuki beans, rinsed
- 1 large carrot, grated
- 1 Lebanese cucumber, seeded and diced
- 1 avocado, diced (see Note)
- 4 spring onions, thinly sliced
- 4 eggs, poached
- 1 nori sheet, cut into thin strips
- 2 tsp sesame seeds, lightly toasted
Instructions
Cook the brown rice in a large saucepan of boiling water for 20–25 minutes or until just tender. Drain well, transfer to a large bowl, stir in the sushi seasoning and tamari and leave to cool.
Meanwhile, cook the edamame in a steamer over a saucepan of simmering water for 2 minutes or until bright green. Refresh under cold water, drain and remove the beans from the pods.
Gently stir the edamame beans, adzuki beans, carrot, cucumber, avocado and spring onions into the rice mixture.
Serve each salad topped with a poached egg, garnished with nori strips and toasted sesame seeds.
Note
• Squeeze a little lemon juice over the avocado as soon as you dice it to prevent discolouring.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
