Thermomix Sushi Bowl
Gluten free, Dairy free, Vegetarian
400g sushi rice, rinsed
90g rice wine vinegar
20g white sugar
¼ tsp salt
2 tsp wasabi paste
1 egg yolk
Salt, to taste
10g toasted sesame oil
70g grapeseed oil
1 carrot, shredded
1 cucumber, shredded
1 avocado, thinly sliced
2 nori sheets, thinly chopped using scissors
40g pickled ginger
Sesame seeds, to garnish
Fill TM bowl with 1L water. Place rice in steamer basket, cook for 23 minutes, Varoma temperature, speed 4, MC removed.
Transfer rice from steamer basket to a large bowl and allow to rest for 10 minutes. Meanwhile combine vinegar, sugar and salt in a cup.
Using a flat paddle or wooden spoon break up clumps of the rice while slowly incorporating the vinegar mixture. Continue folding the rice for a further 5 minutes, then allow to cool completely at room temperature.
Meanwhile, place wasabi paste, shoyu, egg yolk and salt in TM bowl, mix for 5 seconds, speed 4.
Set blades rotating on speed 4 for 1 minute, while slowly pouring toasted sesame oil and grapeseed oil over the MC.
Divide cooled rice between 4 serving bowls. Top with vegetables, nori and ginger, drizzle with wasabi dressing and sprinkle with sesame seeds.
Variation: Shoyu can be replaced with tamari or soy sauce
Quick Tip: Using a julienne peeler is the easiest way to shred cucumber and carrot (pictured).