Sushi Bowls
Serves: 4
Time: 40 mins approx
There’s nothing really sushi about this dish other than the fact that it’s got rice and avocado in it. It’s probably more similar to a poke bowl but I like the name so…You can add anything you like to it which is also a great way to use up your spare veg. I am also using turkey mince but if that’s not your buzz then chicken or pork or even tempeh would work great.
Don't be turkey shy
I have been a bit slow at jumping on the turkey wagon. I always thought it looked pretty yuck, especially the mince, but it is a fabulous cheap and lean option. Turkey meat takes on flavours brilliantly and I find it quite delicate and soft to eat. Winning.
Leftovers
I find this dish easily works as leftovers but I buy enough of everything so it could also feed four no trouble.
What you'll need
500g turkey mince
1 small red onion
1 small piece of ginger
3 cloves of garlic
1 cucumber
1 avocado
1 packet of shelled edamame beans
1 1/2 cups of brown rice
coriander for garnish
1 lime
2 packets cherry tomatoes
1/2 bunch of radishes
1 red chilli
From the pantry
sesame seeds
soy sauce
coconut oil
crispy fried shallots
1 tablespoons of fish sauce
hot chilli sauce
Optional For Veggo’s
swap out the turkey for tempeh or veggie mince
Prep and Cook
Cook Rice
Place rice in a large pot and cover completely with approx 6-8 cups of cold water and a pinch of salt.
Bring up to the boil.
Cook till soft to the bite.
While your rice cooks…..
Prep Veg
Cut cucumber down into small segments.
Slice cherry tomatoes in half.
Peel avocado.
Cut radishes in half then into cubes.
Slice chilli.
Wash and roughly chop coriander.
Finely brunoise (small dice) onion, garlic and ginger.
Cook Edamame Beans
Bring a small pot of water up to the boil.
Cook beans for approx 2 minutes from frozen.
Drain and run under cold water.
Cook Turkey
In a very large frypan bring a tablespoon of coconut oil up to a high heat and sauté the onion garlic and ginger.
If you don’t think all your protein will comfortably fit into your pan then please do two batches, otherwise your meat will just sweat in it’s own juices.
Add a fresh tablespoon of coconut oil to the frypan and bring up to a high heat.
Add your meat, season well with salt and pepper and fry till lightly golden.
Splash over the fish sauce.
Check your meat is well cooked then turn off the heat.
Plate it Pretty
Fluff rice up with a fork then spoon into the base of your bowls (and lunch containers).
Portion out the meat.
Sprinkle coriander over the meat, along with some sesame seeds and some crispy fried shallots.
Arrange veg nicely around the bowl.
Slice avocado and add to your dish.
Top with a 1/4 piece of lime.
We also have some sriracha (hot sauce) in our house which works well. I also tend to add soy as I’m eating as I like things salty but that’s totally up to you.
Enjoy!
Lunch tomorrow
I find it easiest to plate up tomorrow’s lunch as you’re doing dinner. Lunch is without the avocado and portions aren’t quite as big.