Sesame and ginger sushi bowls in a lunchbox

Sesame & ginger sushi bowls

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 10 mins Cook: 22 mins plus cooling


Serves 4

This vegan packed lunch is full of goodness, using fibre-rich wholegrain rice and protein-rich edamame beans with a tangy tamari and sesame dressing

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal449
  • fat21g
  • saturates4g
  • carbs44g
  • sugars6g
  • fibre11g
  • protein17g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 25g ginger (choose a straight piece that is quite slim), peeled



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 tbsp raw apple cider vinegar, plus 1 tbsp
  • 200g brown basmati rice
  • 320g frozen edamame beans
  • 1½-2 tbsp tamari



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 2 avocados, destoned and sliced
  • 1 large carrot, shredded into long matchsticks or coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g cherry tomatoes, halved
  • ¼ cucumber, sliced
  • 2 tsp sesame oil
  • 3 tbsp toasted sesame seeds


  1. Cut the ginger as thinly as you can to make wafer thin slices or finely shred. Put in a bowl with the 4 tbsp vinegar and 1 tbsp water and massage briefly to soften. Set aside.

  2. Put the rice in a medium pan and add 600ml water. Bring to the boil, cover and simmer on a low heat for 15 mins. Tip in the edamame beans, but don’t stir them in, then cover and cook for 7 mins more. The rice should be tender and have absorbed all the water.

  3. Skim the beans off the rice and set aside. Tip the 1 tbsp of vinegar and ½ tbsp tamari into the rice, and stir well. Spoon onto a plate and spread out to cool quickly. Once cool, spoon into four bowls or lunchboxes. Top with the avocado, carrot, beans, tomatoes and cucumber.

  4. Spoon the ginger from the vinegar and scatter on top. Add the remaining tamari and sesame oil to the vinegar. Spoon over the sushi bowl and scatter with the seeds. Will keep in the fridge for two days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Jan, 2020
This was nice, but there was a lot of it! I halved the recipe for 1, and kept a portion for the next day. It tasted okay but didn't look so nice the next day as the avocado discoloured. If I do it again I would toss the avocado either in the dressing before dressing the salad, or in lemon juice before putting it into the salad. Hopefully that will stop it going brown. (If you are making the full amount I would recommend only adding the 2nd avocado on the day you intend to eat it)
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?