Revitalizing Japanese Brunch Bowl

Allergens

Soy (in edamame)

Ingredients

• 1 cup sushi rice, cooked
• 1/2 cup edamame, shelled and steamed
• 1/4 cup shiitake mushrooms, sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/2 cup baby spinach
• 1 tbsp pickled ginger
• 1 tbsp black sesame seeds

Instructions

1. In a large bowl, combine cooked sushi rice with steamed edamame and mix gently.
2. Arrange a bed of baby spinach on top of the rice mixture.
3. Layer shiitake mushrooms, cucumber slices, diced avocado, and cherry tomatoes over the spinach.
4. Top with pickled ginger and sprinkle black sesame seeds for added nutrition and flavor.
5. Serve immediately and enjoy!

Chef’s Insight

This brunch bowl is a perfect blend of flavors, textures, and nutrients for an energizing start to your day.

Notes

Serve with a side of green tea for added hydration and flavor.