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We’re quite certain this dish qualifies as self-care considering all the gut-loving elements that go into it. It’s pickled, fermented, and probiotic-rich; your tummy will thank you almost as much as your taste buds will!

You will need

Serves 1

For the pickled cucumbers:

  • 2 baby cucumbers, sliced lengthways
  • 50ml cider vinegar
  • 20g brown sugar
  • 1 teaspoon chilli flakes
  • Pinch of salt

For the rice:

  • 1/2 cup white sushi rice
  • 1/2 cup coconut yoghurt
  • Salt


  • 2 tablespoons kimchi
  • 1/2 avocado, sliced thinly
  • 1 carrot
  • 1 teaspoon toasted white sesame seeds

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10 mins to prep

10 mins to cook

  1. Step 1

    Slice up the cucumbers and place them in a bowl. Then place the rest of the pickling ingredients in a small pan, bring to a boil, and once the sugar has dissolved, pour the liquid over the sliced cucumbers. Let sit to cool and pickle!

  2. Step 2

    Wash the rice until the water runs clear, then cook it (should use 1 cup of water) until the rice is soft and fluffy. Stir the coconut yoghurt through it while it’s still warm.

  3. Step 3

    Place the rice in a bowl and top with the pickled cucumbers, kimchi, sliced avocado, shaved carrot, and a sprinkle of toasted white sesame seeds.

Recipe: Simon Toohey

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