Serves 6
Ingredients
225g Japonica rice
275ml water
60ml sushi vinegar mix
11⁄2 no avocado, peeled and deseeded
10g jalapeno chilli
1 tbsp lime juice
100g quinoa
25ml grape seed oil
500g organic pink radish
250g organic white radish
250g heirloom baby carrot
50ml basil oil
25g fresh turmeric
50ml extra virgin olive oil
Salt and pepper, to taste
Method
Roast jalapeño chilli to remove skin and seeds.To obtain avocado purée: Combine avocado and jalapeño chilli in thermomix. Blend until smooth. Add lime juice and season to taste. Strain. To cook the rice: Fill rice cooker with hot water. Rinse rice and strain for a few minutes. Cooked rice at full power for 5 minutes. Reduce power to 50% and cook for 8 minutes. Turn power off and rest for 10 minutes. Add sushi vinegar mix and combine. Set aside. Cook quinoa in boiling water for 12 minutes. Strain and pat dry. Fry in grape seed oil until crispy. Wash carrot and radish. Cut in thin slices but keep the base intact. To obtain turmeric oil: Combine olive oil and turmeric. Simmer at 56oC for 2 hours. Strain. To plate: Make a 50g rice ball. Brush with avocado purée. Garnish with vegetables and basil oil. Drop a couple of turmeric oil on the basil oil.