| Servings | serves |
Ingredients
- 1 Lebanese Cucumber cut into thin strips
- 3 teaspoons Sea Salt
- 1 1/2 cups Spinach blanched, excess liquid removed
- 1 tablespoon Sesame Oil
- 1 1/4 teaspoons Sesame Seeds
- 65 grams Bean Sprouts blanched, excess liquid removed, 1 cup
- 440 grams Sushi Rice 2 cups
- 1 1/2 tablespoons Vegetable Oil
- 2 Carrots peeled, cut into matchsticks
- 300 grams Beef Mince
- 4 Eggs
- Chilli Sauce to serve
- Miso Soup to serve
Ingredients
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Instructions
- Place the cucumber and 1 teaspoon salt in a bowl. Add cold water to cover. Set aside for 20 minutes or until the cucumber softens slightly. Rinse and drain.
- Combine the spinach, 2 teaspoons sesame oil, 1 teaspoon sesame seeds and 1 teaspoon of remaining salt in a bowl. Combine the bean sprouts and remaining sesame oil, sesame seeds and salt in a bowl.
- Cook the rice following packet directions. Cover to keep warm.
- Meanwhile, heat half the vegetable oil in a frying pan over medium heat. Cook the carrot, stirring, for 2-3 minutes or until just tender. Use a slotted spoon to transfer to a bowl. Add the mince to the pan. Cook, stirring to break up any lumps, for 10 minutes or until browned. Transfer to a bowl and cover with foil to keep warm. Wipe the pan clean with paper towel.
- Heat remaining vegetable oil in the pan over medium heat. Crack the eggs into the pan and cook for 3 minutes or until cooked to your liking.
- Divide the rice among serving bowls and arrange the mince and vegetables on top. Top with eggs. Serve with chilli sauce and miso soup.
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