• Add the water to a large saucepan and bring to 
the boil.
• Add jasmine rice, stir, cover with a lid and 
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so 
don’t peek.

• Meanwhile, slice carrot and zucchini into sticks. 
• Cut broccoli (see ingredients) into small florets 
and roughly chop the stalk. 
• Finely chop garlic.
• In a small bowl, combine sesame dressing and 
the mayonnaise.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook carrot and zucchini, tossing, until tender, 
4-5 minutes. Add garlic and cook until fragrant, 
1 minute.
• Transfer to serving bowls, season with salt and 
pepper and cover to keep warm. 

• While veggies are cooking, add broccoli and a 
splash of water to a microwave-safe bowl, then 
cover with a damp paper towel.
• Microwave broccoli on high until just tender, 
2-4 minutes.
• Drain broccoli, then return to the bowl, season 
to taste and cover to keep warm. 

• Return the frying pan to medium-high heat with 
enough olive oil to coat the base.
• When oil is hot, cook crumbed basa until golden 
and cooked through, 2-3 minutes each side.
• Transfer to a paper towel-lined plate and season 
with salt.

• To the saucepan with rice, stir in the vinegar and 
sugar until coated.
• Slice fish (if preferred).
• Divide DIY sushi rice, crumbed fish and 
broccoli trees between the plates with 
garlic veggies.
• Serve with sesame mayo. Enjoy!