Sushi bowls

A quick and easy dinner idea for when you can't be bothered to cook.

📝 Ingredients

• 300 gm (1 1/2 cups) short-grain or medium-grain rice
• 60 ml (1/4 cup) sushi seasoning (see note)
• 1 tbsp vegetable oil
• 3 eggs, lightly beaten
• 200 gm baby cucumbers (qukes), cut lengthways into wedges
• 1 large avocado (about 320gm), sliced
• 1/2 cup daikon radish sprouts
• 1/2 cup mixed sprouts
• 1/2 cup shiso leaves
• 4 sheets nori, toasted and coarsely chopped
• 1 tbsp wasabi peas, coarsely chopped
• Furikake, soy sauce and Japanese mayonnaise, to serve

👨‍🍳 Instructions

1. 11.: Wash and drain rice until water runs clear. Bring 560ml (2¼ cups) water and rice to the boil in a medium saucepan covered with a tight-fitting lid. Reduce heat to low and cook covered (12 minutes). Remove from heat and stand, covered, to steam (15 minutes). Tip rice onto a large flat tray, sprinkle over sushi seasoning and fold into rice using a spatula.
2. 22.: Meanwhile, heat oil in a large frying pan over medium heat. Add egg and cook, swirling pan occasionally, until just set (3 minutes). Turn out onto a board and cut egg into quarters.
3. 33.: Divide rice among serving bowls and add egg to the side. Top rice with cucumber, avocado, sprouts, shiso leaves, nori and wasabi peas. Season with furikake and soy sauce to taste, and serve with Japanese mayonnaise.