Sushi Bowl

To make the ginger cream, place the cashews in a bowl, cover with cold water and leave to soak overnight. The next morning, rinse and drain well. Place the cashews into a small food processor with the remaining ingredients and process until smooth and creamy.
Place the rice and water in a medium saucepan. Bring to the boil over high heat and boil for 20 minutes or until tunnels form in the rice and most of the liquid has been absorbed. Reduce the heat to low, cover and cook gently for 5 minutes or until the rice is soft and there is no liquid left in the pan. Remove from the heat, stir in the tamari and set aside to rest while you prepare the toppings.
Whisk together the egg and sesame seeds. Melt the coconut oil in a 26 cm non-stick frying pan over medium heat, add the egg mixture and cook, stirring gently, until the egg is just beginning to set, then use a spatula to push the set edge into the middle of the pan. Continue until all the egg is just set. Flip over and cook until set (this should take about 3 minutes all up), then remove from the pan and slice.
Divide the rice among four serving bowls and arrange the avocado, cucumber, carrot, edamame, nori and sesame omelette on top. Add the sauerkraut or kimchi, then drizzle over the sesame oil. Serve with the ginger cream.

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