Adzuki bean, brown rice and edamame sushi salad with poached egg

Ingredients

• 1 cup brown rice
• 2 tbsp sushi seasoning
• 1 tbsp low-salt tamari
• 250 g edamame, fresh or frozen
• 400 g can adzuki beans, rinsed
• 1 large carrot, grated
• 1 Lebanese cucumber,  seeded and diced
• 1 avocado, diced (see Note)
• 4 spring onions, thinly sliced
• 4 eggs, poached
• 1 nori sheet, cut into thin strips
• 2 tsp sesame seeds, lightly toasted

Instructions

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.

Note

• Squeeze a little lemon juice over the avocado as soon as you dice it to prevent discolouring.

Recipe and image from Real Delicious by Chrissy Freer (Murdoch Books, $35 hbk).

View an edited extract and more recipes from the book here.