Revitalizing Japanese Bowl: A Gluten-Free Energy Boost

Allergens

N/A

Ingredients

• 1 cup cooked sushi rice (preferably short
• grain)
• 2 cups mixed baby greens
• 1/4 cup edamame, shelled and cooked
• 1/4 cup cucumber, sliced into ribbons
• 1/4 cup carrots, julienned
• 1/4 cup red bell pepper, thinly sliced
• 2 tbsp pickled radish, thinly sliced
• 2 tbsp sesame seeds, toasted
• 1/4 cup avocado, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp green onions, chopped
• 1 tbsp black sesame seeds
• 1 lime, zested and juiced
• Sea salt, to taste

Instructions

1. In a large bowl, combine the cooked sushi rice with the lime juice and sea salt. Gently mix until evenly coated. Divide the mixed baby greens among two bowls, then top each bowl with equal parts of the cooked rice, edamame, cucumber, carrots, red bell pepper, pickled radish, sesame seeds, avocado, cilantro, and green onions. Sprinkle black sesame seeds over the top for garnish and enjoy!

Chef’s Insight

This dish is not only delicious but also offers a variety of textures and flavors, ensuring that each bite is as enjoyable as the last.

Notes

To make this recipe gluten-free, ensure that the sushi rice used is made without any additives or mixed with gluten-containing grains.