Sushi Bowl

Ingredients:

• cooked brown rice

• shaved or sliced English cucumber

• shredded carrots

• shredded red cabbage

• diced fresh ripe mango

• edamame

• shredded Nori

Sauce ingredients:

• 1 Tbsp rice vinegar

• 1 Tbsp 50% sodium tamari

• 1 Tbsp maple syrup

• fresh grated ginger, ginger paste to taste, or 1/8 tsp ground ginger

Instructions:

• Cook rice (or use leftover rice).

• Cook edamame in microwave for 5 - 7 min on High.

• Prep veggies.

• Combine all veggies in bowl with rice, edamame, and Nori.

• Stir sauce together in small bowl. Adjust flavors as needed.

• Sprinkle sauce over veggies/grains once you’re happy with the flavor.

• Serve cold.

Comments:

• English cucumber suggested as it’s fleshier, but standard cucumber works fine, too.

• Versatile recipe - can substitute other veggies/legumes/grains.

• Inspired by Broccoli Mum’s “Crispy Asian Rice Salad”

• I currently LOVE this recipe!