Tempeh Sushi Bowl

by skating tomato (follow)
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Once an exotic Asian delicacy, sushi has well and truly found its way into the Western diet and much-loved global food landscape.

Here we've deconstructed the classic nori sushi roll to skip the sometimes annoying fiddly-ness, and to also avoid the over-reliance on the surprisingly sugar and salt laden sauces that are involved in making the rice sticky.

A perfect light, but satisfying, meal for warmer days or when you are just a bit pressed for time!

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2

200g tempeh, sliced
1/2 cup brown rice
1 tsp ginger, minced
1 carrot, grated
1 avocado, sliced
2 nori sheets, torn
chilli flakes, to serve (optional)

Preheat oven to 175C.
Bake tempeh with a drizzle of olive oil for 10 minutes or until browned. Set aside.

Meanwhile in a small saucepan, cook the rice and ginger for 15-20 minutes over a medium heat until fluffy.

To serve, divide rice between two bowls and top with the tempeh, carrot, avocado and nori, and a light sprinkle of chilli flakes, if desired.

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