Sesame & ginger sushi bowls

If you are planning an exercise session in the afternoon, the slow-release carbs in this sushi bowl will power you on. Avocado is rich in monounsaturated fatty acids, which can help reduce inflammation. Ginger soothes the stomach and can help joint pain.

SERVES 4 PREP 10 mins plus cooling COOK 22 mins EASY V

25g ginger (choose a straight piece that is quite slim), peeled

4 tbsp raw cider vinegar, plus 1 tbsp 200g brown basmati rice 320g frozen edamame beans 11/2-2 tbsp tamari

2 avocados, destoned and sliced 1 large carrot (about 160g), shredded into long matchsticks or coarsely grated about 50g cherry tomatoes, halved 1/4 cucumber, sliced

2 tsp sesame oil

3 tbsp toasted sesame seeds

1 Cut the ginger as thinly as you can to make wafer thin slices or finely shred. Put in a bowl with the

4 tbsp vinegar and 1 tbsp water and massage briefly to soften. Set aside. 2 Put the rice in a medium pan and add 600ml water. Bring to the boil, cover and simmer on a low heat for 15 mins. Tip in the edamame beans, but don’t stir them in, then cover and cook for 7 mins more. The rice should be tender and have absorbed all the water.

3 Skim the beans off the rice and set aside. Tip the 1 tbsp of vinegar and 1/2 tbsp tamari into the rice, and stir well. Spoon onto a plate and spread out to cool quickly. Once cool, spoon into four bowls or lunchboxes. Top with the avocado, carrot, beans, tomatoes and cucumber.

4 Spoon the ginger from the vinegar and scatter on top. Add the remaining tamari and sesame oil to the vinegar. Spoon over the sushi bowl and scatter with the seeds. Will keep in the fridge for two days.

GOOD TO KNOW vegan • healthy • low cal • folate • fibre • iron • 3 of 5-a-day • gluten free

PER SERVING 449 kcals • fat 21g • saturates 4g • carbs 44g • sugars 6g • fibre 11g • protein 17g • salt 0.8g