(60g) 1/3 cup brown rice
1/3-1/2 cup edamame beans
1/2 avocado, sliced
1/2 large cucumber, spiralized
a handful sea weed, crushed
1 small carrot, grated
2 tablespoons tamari
1 tablespoon sesame oil
1/2 teaspoon grated ginger
Put the rice in a pan with 1 cup (250ml) of water, put the lid
on and bring to the boil, turn to a simmer and cook for around
40 minutes until cooked, and all the liquid is perfectly
To cook the edamame I like to sautee them in a pan with a
little sesame oil, but otherwise you can steam or boil them
until soft to eat.
To make the cucumber noodles, peal the cucumber and put it
through the spiralizer. If you don’t have a spiralizer don’t fret
you can use a pealer and just press down hard to create
Grate the carrot, and crush the seaweed.
Finally mix together the dressing ingredients.
Add all the elements to your bowl and pour over the dressing.