Kumara and avocado sushi bowl with edamame and tōgarashi mayo

Kumara and avocado sushi bowl with edamame and tōgarashi mayo

Cooking demonstrator: Tom Riley (Green Dinner Table)

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  • 1 cup sushi rice
  • 40 ml rice wine seasoning
  • 1 large kumara (about 600g)
  • 1 ripe avocado
  • 1 yellow pepper
  • 150g edamame
  • 30g pickled ginger
  • 80g togarashi mayo
  • 30g toasted sesame seeds
  • A splash of soy sauce
  • Any Vegan Mayo
  • Rice wine seasoning
  • 20 ml rice wine vinegar
  • 10g sugar
  • 15 ml mirin
  • A pinch of salt


  1. Preheat the oven to 200 degrees Celsius.
  2. Wash the rice under cold running water until the water runs clear. Fill with enough water to just cover the rice (about 2 cm above the rice). Add a pinch of salt, bring to a simmer, then cover and reduce the heat to very low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.
  3. Combine the ingredients for the rice wine seasoning in a small pot and bring to a boil, then remove from the heat.
  4. Peel and dice the kumara into roughly 2 to 3 cm cubes. Toss with a little oil and a pinch of salt, roast for 12 to 15 minutes, until fully cooked and golden brown.
  5. To make the mayo, place the mustard, sugar and soy milk in a blender and pulse to combine. Leave the blender on a medium setting and slowly, very slowly, drizzle in the oil, watching carefully as the mayo comes together. Once thick (this may not take all the oil) transfer to a bowl and mix in the tōgarashi and a small pinch of salt.
  6. Cut the peppers into quarters and remove the core, then thinly slice. Set aside.
  7. Cut the avocado in half and remove the stone. Scoop out the flesh then thinly slice, season with a touch of salt and a thin line of tōgarashi.
  8. Bring a small pot of water to boil. Finely chop the pickled ginger. Cook the edamame for 2 minutes then strain. Combine the edamame with the pickled ginger in a small bowl.
  9. Gently mix the rice seasoning into the rice.
  10. Serve the rice, topped with everything. Sprinkle over toasted sesame, drizzle with a little soy and enjoy!

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