Name: Brown rice bowl
Total time: 1 h 5 min
Yield: 1
Ingredients: 200 g brown sushi rice (see tip); 120 g frozen edamame beans depodded; 2 sheets nori seaweed (see tip); 2 tablespoons black sesame seeds (see tip); 1 pomegranate; ½ a bunch of fresh coriander (15g); 1 lemon; 1 orange; 2 tablespoons runny honey; 2 tablespoons tamari soy sauce; 2 tablespoons Japanese rice vinegar

Brown rice bowl

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Total Time:
1 hour 5 minutes

Nutty brown sushi rice provides a comforting base for a vibrant and flavor-packed bowl.

Ingredients:

200 g brown sushi rice (see tip)
120 g frozen edamame beans depodded
2 sheets nori seaweed (see tip)
2 tablespoons black sesame seeds (see tip)
1 pomegranate
½ a bunch of fresh coriander (15g)
1 lemon
1 orange
2 tablespoons runny honey
2 tablespoons tamari soy sauce
2 tablespoons Japanese rice vinegar

Instructions:

- Start by rinsing the rice in a sieve under cold running water to remove starch. Then, place it in a pan with a pinch of sea salt and cover it with 400ml of water. Bring to a boil, then simmer covered for 45 minutes until the water is absorbed and the rice is fully cooked. - Defrost the edamame beans by placing them in a bowl and covering them with boiling water. Let sit for 10 minutes. - Toast the nori sheets in a warm, dry frying pan over medium heat for a few seconds on each side. Let them cool, then tear them into strips. - Make the dressing by finely grating lemon and orange zest into a jug, squeeze in the juice, and mix with remaining ingredients. - After the rice is cooked, drain well and mix with the dressing and half of the sesame seeds. Divide the rice into 2 bowls and top with edamame, pomegranate seeds, nori strips, and remaining sesame seeds. - Finally, pick, roughly chop, and scatter coriander leaves over the bowls and enjoy your delicious meal!

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