Gut loving recipe: Kimchi sushi bowl

The kimchi in this recipe takes centre stage, adding a delicious flavour and tang. We’ve dressed the rice before plating as it absorbs the most flavour and leaves the veg to shine in their natural best. Make sure to be generous with the coriander leaves and sesame seeds!

Ingredients

Serves 2

1 cup short grain brown rice, raw

½ head pak choy, chopped

100g tenderstem broccoli, steamed

1 large carrot, peeled and cut into 5cm batons

1/3 courgette, cut into 5cm batons

2 spring onions, finely sliced

100g kimchi

Dressing

2 tablespoon tamari gf soy sauce or coconut aminos

2 tablespoon sesame oil

2 tablespoon rice vinegar

1 tablespoon honey or maple syrup

2cm sized piece of ginger, skinned

½ clove garlic

To decorate

Coriander leaves

Black and white sesame seeds

To begin, set your rice off to cook in a pan of water. Brown rice takes much longer than white rice so will need around 30-40 mins. Whilst the rice is cooking, prepare all of the vegetables, as described in ingredients, and set aside. The broccoli will only need 2-3 mins steaming time, make sure to season with salt once cooled.

For the dressing, blitz the tamari soy sauce, honey, ginger, garlic, sesame oil and rice vinegar in a blender. Once the rice is cooked and cooled, mix the dressing through.

To serve, add the rice to a bowl and then arrange the vegetables around the bowl, each with their own little area. Top with a generous portion of kimchi then decorate generously with coriander leaves, and sesame seeds. Nestle in half a boiled egg to make this dish non-veggie and boost your protein.