Roasted beetroot, watermelon and butternut squash sushi rice bowl

Full of vitamins and nutrients, this colourful low-fibre rice bowl is packed with roasted beetroot, marinated watermelon and butternut squash – the agave syrup adds a touch of sweetness

INGREDIENTS

SERVES TWO

• 150g white sushi rice

• 1 medium avocado

• 1 teaspoon agave syrup to drizzle

FOR THE SUSHI VINEGAR

• 1½ tablespoon rice vinegar

• 1½ tablespoon sugar

• ¼ teaspoon fine sea salt

FOR THE BUTTERNUT SQUASH

• 250g chopped butternut squash, skin removed

• 1 tablespoon olive oil

FOR THE BEETROOT

• 2 small prepared roasted beetroots or one large one (for how to roast beetroot click here)

• 1 ½ tablespoon sesame oil

• 1 tablespoon rice vinegar

• ½ teaspoon granulated sugar (or you can use a splash of orange juice as a substitute – no pulp)

• ½ teaspoon fine sea salt

FOR THE MARINATED WATERMELON

• 300g watermelon cubes, seeds and rind removed

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon rice wine vinegar

• ¼ teaspoon ground ginger (substitution for raw ginger)

METHOD

PREPARE THE RICE AND BUTTERNUT SQUASH

• Place the rice in a strainer and rinse carefully with cold water until the water is clear. Leave the rice in a bowl covered with cold water for 30 minutes.

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Place the chopped butternut squash onto a baking tray on parchment paper, arrange in a single layer and drizzle with light olive oil, add salt and ground black pepper to season. Place in a preheated oven for 25- 30 minutes until the squash is tender and caramelised in places. Set aside to cool.

PREPARE THE WATERMELON

• Chop up the watermelon flesh into cubes removing any seeds – this is important – and place into a bowl. Place all the marinade ingredients (soy sauce, sesame oil, rice wine vinegar, ground ginger) into a jug and whisk together.

• Pour the marinade over the chopped seedless watermelon and set aside to marinate.

BACK TO THE RICE

• Place the rice and 240ml of water into a large pan, adding a pinch of salt. Alternatively, follow manufacturer’s instructions – the rice to water ratio will either be 1:1 or 1:6 (as it is here).

• Place the lid on and bring to the boil on a medium heat.  Reduce the heat and simmer for 15 minutes.

• Afterwards, remove from the heat with the lid on and let the rice sit for 5 minutes. Note: you can use a rice steamer but check with the manufacturer guidelines for the rice to water ratio.

• Prepare the sushi vinegar: add the vinegar, sugar and salt into a small saucepan on a medium heat until the sugar is dissolved. Do not boil.

• With a rubber spatula, carefully remove the rice from the saucepan into a baking sheet pan, gentle spreading. Add the sushi vinegar, pouring evenly and evenly distribute. Make gentle cutting and folding movements. Next, fan the rice to make sure it cools down quickly. You can use a paper fan or clean folded tea towel. The rice will have a lovely lustre and will not stick together (ideally use within one hour of preparation).

PREPARE THE ROASTED BEETROOT

• Slice or grate the prepared roasted beetroot (wear gloves to avoid staining hands) and place in a bowl. Have fresh beetroot? You’ll need to roast first, click here for a recipe. Add the beetroot marinade (sesame oil, rice vinegar, sugar and salt) in a jar.

PREPARE THE AVOCADO

• Using a chopping board, cut the avocado lengthwise and remove the stone.

• Remove the skin, place the avocado flat side down and slice diagonally.

PUT IT ALTOGETHER

• In a serving bowl, add the sushi rice, marinated watermelon, butternut squash and roasted beetroots and in the centre of the bowl, the sliced avocado. Finish with ground black pepper and a drizzle of agave syrup.