• 200gbrown rice
• 120gred cabbage, shredded
• 2tsprice vinegar
• 1tspsesame oil
• 1tspagave syrup
• 1aubergine, chopped small
• 200gshiitake mushrooms, chopped small
• 4shallots, chopped finely
• 2carrots, julienned
• 1avocado, stoned, peeled and sliced
• 80mlsoy sauce
• 50mlmirin
• 1tbspmaple syrup
• 1/2tspfreshly grated ginger
• 1garlic clove, crushed
• Handful of toasted nori flakes
• 1tbspschichimi togarashi (If you don't have this blitz cayenne pepper, sesame seeds & black pepper)
• Handful of black sesame seeds

Instructions

1. 1

   Cook the rice according to packet instructions

2. 2

   Place cabbage in a bowl with the rice vinegar, sesame oil and agave

3. 3

   Mix well and leave to pickle

4. 4

   Mix the ingredients for the donburi sauce together

5. 5

   Heat frying pan over medium heat and add a splash of oil

6. 6

   Fry the aubergine, mushrooms & shallots for 10 minutes

7. 7

   Add the donburi sauce and let it cook for 5 mins

8. 8

   Divide the rice and vegetables between 4 bowls

9. 9

   Add the cabbage, carrots & avocado

10. 10

    Mix the nori & sesame sprinkle altogether and sprinkle over the bowls