Sesame & Pickled Ginger Sushi Bowl

Sesame & Ginger Sushi BowlThe beauty of this bowl is it’s ease and simplicity. It’s the perfect answer to Sushi cravings when you can’t quite make it to your local Japanese. All you need is a few key condiments, Nori, Sushi Vinegar, sesame seeds and pickled ginger, which I might add, are all super handy ingredients to have on hand. Pickled ginger adds incredible flavour, Nori is a excellent source of sea minerals, (being from the ocean there’s no risk of mineral depleted soil), and for all the dairy free lovers out there, kale and sesame seeds are a great source of easily absorbed calcium. Pack it up for lunch on the run or enjoy a home made sushi fix in the comfort of your own living room xx

Sesame & Pickled Ginger Sushi Bowl
Recipe By Shelley Kamil

(Serves 2)

6 kale leaves, torn off the stem
2tsp sesame oil
1/2 cup pickled ginger, plus 2tbs pickling liquid
1 small block firm tofu (approximately 200g), cubed
1tsp coconut oil
1-2tbs Tamari
2tsp Worcestershire Sauce
1 Lebanese cucumber, diced
2 sheets organic Nori, shredded
2 carrots, grated
1.5 cups cooked short grain brown rice
2tbs Sushi Vinegar (available at Asian Food Stores)
1tbs black sesame seeds
1/2 avocado, diced
Dressing Ingredients
2tbs Tamari
1tsp Sesame Oil
2tbs Pickling Liquid


1. In a medium sized mixing bowl, massage the kale leaves with 2tsp sesame oil, once the leaves have wilted, use as your base and divide between two serving bowls.

2. Over medium heat, heat 1tsp Coconut Oil in a medium sized nonstick skillet . Add the cubed tofu and cook for 4-5 minutes, turning occasionally. Once slightly golden, splash with Worcestershire Sauce & Tamari. Pan fry for another minute or two, turning once or twice. Remove from the heat.

2. Meanwhile, in a medium sized mixing bowl, add the grated carrots with 1tbs Sushi Vinegar, mix to combine. Divide between two serving bowls in neat rows, sprinkle with sesame seeds. Wipe mixing bowl clean, add the brown rice with 1tbs Sushi Vinegar, mix to combine, divide between serving bowls and sprinkle with black sesame.

4. In a small mixing bowl, whisk together the dressing ingredients. To assemble the bowls, add the remaining ingredients in neat rows, diced avocado, shredded Nori, cucumber, pickled ginger and cooked tofu. Add a splash of dressing and enjoy xx