Poke bowl with sushi rice, marinated tofu, edamame, cucumber and nori

Ingredients

For 1 serving

• Sushi rice45 g
• Tofu150 g
• Edamame60 g
• Cucumber100 g
• Carrots50 g
• Nori seaweed1
• Tamari1 tablespoon
• Rice vinegar1 teaspoon
• Ginger5 g
• Sesame oil1 teaspoon
• Sesame seeds5 g

Contains: soy, sesame

Method

1. Rinse the sushi rice until the water runs clear; cook it covered over low heat with one and a half times its volume of water for 12 minutes, until absorbed, then rest it covered for 10 minutes and season with the rice vinegar.
2. Meanwhile cut the tofu into 1.5 cm cubes and marinate them in a bowl with the tamari, the sesame oil and the grated ginger.
3. Boil the edamame for 4–5 minutes in salted water, until tender; drain and cool under cold water.
4. Slice the cucumber thinly, peel the carrot and cut it into julienne; snip the nori into thin strips with scissors.
5. Put the warm rice in the bowl and arrange the tofu with its marinade, the edamame, cucumber and carrot on top in sections; finish with the nori and sesame seeds.