Scallop Sushi Bowl

Serves 1

Time 30 minutes

Ingredients

100g scallops 

1-2 tsp butter

2 tsp soy sauce (gluten-free)

2 tsp mirin 

1 cup cooked brown rice 

¼-½ avocado 

⅓ cup steamed soybeans (edamame) 

1x 5g pack toasted seaweed 

½ Lebanese cucumber, sliced 

Pickled Japanese veggies and ginger 

To Serve

Toasted sesame seeds

Japanese seaweed seasoning (furikake)

Tamari/soy sauce 

Method

Add brown rice to the base of the bowl. Place seared scallops on top of rice with sliced avocado, cucumber, seaweed, edamame, pickled vegetables and cucumber. 

Drizzle with soy mirin dressing. Sprinkle all ingredients with sesame seeds, extra Japanese seaweed seasoning and tamari/soy sauce and enjoy!