Vegan Avocado Edamame Poke Bowl

• 180 g Sushi rice
• 150 g Edamame, shelled
• 2 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 2 tsp Sesame oil
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 1 Lime
• 2 Spring onion
• 1 Nori sheets
• 2 tsp Roasted sesame seeds

1. Rinse the sushi rice in cold water until the water runs mostly clear. Cook according to packet instructions until tender, then spread in a mixing bowl and leave to cool for 10 minutes. Meanwhile, boil the edamame for 3 minutes, drain, and rinse under cold water to cool.
2. Whisk the soy sauce, rice vinegar and sesame oil together. Halve the cucumber lengthways and slice, then thinly slice the spring onion. Halve the avocado, remove the stone, slice the flesh, and squeeze over a little lime to keep it bright.
3. Divide the rice between two bowls and spoon over the dressing. Arrange the edamame, cucumber and avocado on top, then finish with spring onion and roasted sesame seeds. Tear over the nori sheets if using, and squeeze over the remaining lime to serve.

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