Vegan Poke Bowl

• 150 g Sushi rice
• 2 tbsp Rice vinegar
• 4 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 250 g Firm tofu
• 120 g Edamame
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 2 Spring onion
• 2 Nori sheets
• 2 tsp Sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Cook it in a saucepan according to the packet, then take off the heat, cover, and rest for 10 minutes. Fluff into a bowl and fold through 1 tbsp of the rice vinegar; set aside to cool slightly.
2. Cut the tofu into bite-sized cubes. Whisk 3 tbsp soy sauce with the toasted sesame oil and the remaining 1 tbsp rice vinegar in a bowl, then add the tofu and gently toss. Leave to marinate while you prep the vegetables.
3. Steam the edamame for 3 to 4 minutes until hot and tender, then cool briefly. Slice the cucumber into half-moons, slice the spring onion, and cut the avocado into slices. Tear or snip the nori sheets into thin strips.
4. Divide the rice between two bowls. Top with the marinated tofu, cucumber, avocado and edamame. Drizzle over any remaining marinade, then finish with the spring onion, nori and sesame seeds.

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