_a wild dreamer_

Japanese Sushi Bowl with Chickpea Tofu by @blackwhitevivid 💚

Recipe: Ingredients Chickpea Tofu: 1 cup / 120 grams chickpea flour 2 cups / 480 ml water ½ tsp ginger * ½ tsp salt *optional: any other Japanese spices like wasabi powder or completely different flavours like cumin, curry etc.) Sushi Bowl: 1 cup / 180 grams organic white rice 2 cup water 2 handful salad leaves 1 carrot, thinly sliced or spiralized 1 medium cucumber, thinly sliced 2 sheets dried seaweed, crumbled 1 avocado, sliced 2 tsp sesame seeds

Dressing: 2 tsp tamarind or soy sauce 1 tsp wasabi 1 tbsp rice wine vinegar 2 tsp sesame oil or olive oil 1 tsp coconut sugar or any type of syrup

Directions Chickpea Tofu: Lightly grease a loaf pan, set aside. In a saucepan, combine water, flour and spices over medium heat and cook for 6-10 min until the mixture is thick (this depend on the brand/texture of chickpea flour and can take up to 15 min). Quickly pour mixture into load pan and spread evenly with wet spatula, place in the fridge for at least 4 hours.