This salad is a sort of free-form vegetarian nori roll with all the goodness of adzuki beans and brown rice, topped off with a poached egg.
Grains and legumes are made for each other because, together, they form a complete protein; which is especially important if you’re following a vegetarian or vegan diet. I love using brown rice rather than white, not only for its nutritional advantages but because it has so much more flavor and texture. Serve the poached egg hot or at room temperature.
- 220 g (73/4 oz/1 cup) brown rice
- 2 tbsp sushi seasoning
- 1 tbsp low-salt tamari
- 250 g (9 oz) fresh or frozen edamame
- 400 g (14 oz) can adzuki beans, rinsed
- 1 large carrot, grated
- 1 Lebanese (short) cucumber seeded and diced
- 1 avocado, diced (see tip)
- 4 spring onions (scallions), thinly sliced
- 4 eggs, poached
- 1 nori sheet, cut into thin strips
- 2 teaspoons sesame seeds, lightly toasted
Cook the brown rice in a large saucepan of boiling water for 20–25 minutes or until just tender. Drain well, transfer to a large bowl, stir in the sushi seasoning and tamari and leave to cool.
Meanwhile, cook the edamame in a steamer over a saucepan of simmering water for 2 minutes or until bright green. Refresh under cold water, drain and remove the beans from the pods.
Gently stir the edamame beans, adzuki beans, carrot, cucumber, avocado and spring onions into the rice mixture.
Serve each salad topped with a poached egg, garnished with nori strips and toasted sesame seeds.
Tip: Squeeze a little lemon juice over the avocado as soon as you dice it to prevent discoloring.
Recipes and images from Real Delicious by Chrissy Freer (Murdoch Books) $35.00 available now in all good bookstores and online.