Name: Deconstructed Sushi Bowl
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1.5 cup brown rice (soaked overnight, drained); 2.25 cup water; 1 null mango (chopped); 1 null avocado (chopped); 0.25 null cucumber (chopped); 1 cup red cabbage (shredded (optional)); 0.5 null red onion (small, minced (optional)); 1.5 cup edamame (cooked, shelled); 0.5 cup wakame (seaweed salad (optional)); 1 null lime (juiced); 2 tbsp soy sauce (reduced-sodium); 2 tsp sesame oil (toasted); 2 tsp agave syrup; 1 tsp garlic powder; 1 tsp onion powder; null null sesame seeds (toasted)

Instructions

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1

In a [medium pot], bring the brown rice (1.5 cup) and water (2.25 cup) to a boil. Then reduce to a simmer, partially cover with a lid, and cook for minutes (20).
2

Meanwhile, make the dressing. Add the juice (1 lime), reduced-sodium soy sauce (2 tbsp), toasted sesame oil (2 tsp), agave syrup (2 tsp), garlic powder (1 tsp), and onion powder (1 tsp) to a jar and mix well.
3

Prep the chopped (1 mango), chopped (1 avocado), chopped (0.25 cucumber), shredded red cabbage (1 cup) (optional), and red onion minced (0.5 small) (optional).
4

When the [brown rice] is cooked, remove the pot from the heat, cover with a lid, and let rest for minutes (5).
5

Add the [brown rice] to some bowls. Top with the [mango], [avocado], [cucumber], [red cabbage], [red onion]. Add the cooked shelled edamame (1.5 cup) and wakame seaweed salad (0.5 cup) (optional), and drizzle over the dressing. Garnish with [toasted sesame seeds] (optional) and enjoy!