Sushi bowls

Ingredients

• 1 cup brown rice
• 2 tbsp rice vinegar
• 1 tbsp nut butter (any kind)
• 2 tsp sesame oil
• 250 g firm tofu or tempeh (or both), cubed or sliced into batons
• 1 cup sliced shiitake mushrooms
• 2 tbsp sesame seeds
• ¼ cup tamari
• 8 cos lettuce leaves
• 1 carrot, cut into matchsticks
• 1 cup shredded red cabbage
• 1 cucumber, peeled lengthways into ribbons
• 1 avocado, diced
• ¼ cup pickled ginger
• ¼ cup cashew cream cheese (see recipe below)
• 4 nori sheets, shredded
• 1 lime, cut into wedges
• Cashew cream cheese (makes 2 cups)
• 1½ cups cashews, pre-soaked
• 1 tsp garlic flakes
• 1 tbsp apple cider vinegar
• ¼ cup nutritional yeast
• ¼ tsp salt
• Juice of 1 lemon

Method

To make the cashew cream cheese, drain the cashews and transfer to a food processor or blender with the rest of the ingredients and ¼ cup of water. Blend until smooth and creamy, adding extra water (in ¼ cup increments) until the mixture reaches the desired consistency. (Store the extra cashew cream in a sealed container in the fridge for up to 5 days.)

Cook the rice according to the packet instructions. Drain well. Stir in the vinegar and nut butter and set aside.
Heat the oil in a large frying pan over a medium heat. Add the tofu and/or tempeh and fry on each side for 2 to 3 minutes, or until golden. Remove from the pan, then add the mushrooms and sesame seeds to the same pan and stir-fry for 3 minutes, or until golden.

Divide the rice among four bowls and top with the fried tofu and/or tempeh and the mushrooms. Add a splash of tamari, nestle two lettuce leaves on the side of each bowl, then arrange a quarter each of the carrot, cabbage, rolled cucumber ribbons, avocado and pickled ginger on top. Dab on a tablespoon of cream cheese (or use an icing bag to pipe it on) and top with the shredded nori and lime wedges. Eat as you would a salad or challenge yourself with a pair of chopsticks.

Recipe by Ellie Bullen (@elsas_wholesomelife)