Ingredients
- 900g cooked sushi rice
- 200g orange poke sauce
- 240g Cooked and peeled baby beetroots
- 20g Ginger peeled and grated
- 80g edamame beans
- 40g seed mix
- 40g crispy onions
- 1 avocado
- 80g 5mm diced carrot
- 80g 5mm diced daikon or radish
- 50mls rice wine vinegar
- 50g agave
- 1g chilli flakes
Method
- Cut the baby beetroot into ¼’s or small 1cm dice, place into a small tray with 50mls of poke sauce and the grated ginger. Now place in the oven at 180c for 20 minutes. Roast until lightly roasted. (every 5 mins baste and move the pieces carefully in the sauce to keep them coated). Once sauce is sticky and pieces are roasted remove and allow to cool
- In a sauce pan add the vinegar, chilli flake and sugar and warm to dissolve the sugar. Bring to a simmer then add the radish and carrot. Cook for about 2 mins then remove and allow to cool
- To serve combine 100ml of the sauce with the rice then put into a deep bowl. Peel and 1/4 the avocado then slice thinly and place in each bowl on top of the rice
- Now place some beets, pickled veg, seeds, onions and edamame around the top of the rice and drizzle over some more of the dressing