Cook the sushi rice according to the packet instructions and, while it's still warm, mix it with the rice vinegar so it takes on a slight sheen and its typical mild, tangy flavour.
Press the tofu well, cut it into cubes and toss in the cornflour. Fry in the coconut oil until golden brown all over, then deglaze with soy sauce and finish toasting with the sesame seeds.
Warm the edamame briefly in hot water. Cut the carrot into fine strips, thinly slice the cucumber and cut the avocado into wedges.
For the dressing, stir the soy sauce, sesame oil and freshly grated ginger together until smooth. If you like, let it stand for a moment so the ginger releases a little more flavour.
Divide the rice between bowls and arrange the tofu, edamame, carrot, cucumber and avocado on top.
To serve, pour the dressing over the bowl and finish with more sesame seeds.
Good to know
For me, a bowl like this is a proper after-work dinner: fresh, hearty and not at all heavy. It feels special without being hard work in the kitchen.
Swaps
Sushi rice → brown rice (more fibre) | Tofu → tempeh (fermented, often a little more protein) | Sesame oil → avocado oil or olive oil (milder flavour) | Avocado → steamed broccoli (more fibre and vitamin C)
Allergens
Contains soya and sesame; good for children if the tofu and veg are cut to suit their age, and generally fine in pregnancy as long as all the ingredients are fresh and handled hygienically. Contains: gluten (soy sauce) – tamari is a gluten-free alternative.
