Serves 6


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



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.