Energizing Japanese Bowl with Fresh Greens and Citrus

Allergens

Soy (edamame)

Ingredients

• 1 cup uncooked sushi rice
• 1/2 cup edamame, shelled
• 1/4 cup pickled radish
• 1/2 avocado, sliced
• 1/4 cucumber, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup mixed greens
• 1/2 cup citrus segments (orange, grapefruit, and lemon)
• 1 tbsp black sesame seeds

Instructions

1. Cook the sushi rice according to package instructions. Set aside.
2. Blanch edamame for 2 minutes and immediately plunge into ice water. Drain and set aside.
3. In a small bowl, mix pickled radish with some of its brine.
4. Assemble the Japanese Bowl by adding cooked rice, edamame, pickled radish, avocado slices, cucumber, shredded carrots, mixed greens, and citrus segments in layers.
5. Sprinkle black sesame seeds on top.

Chef’s Insight

Balance flavors and textures for a satisfying meal

Notes

Customize with your favorite vegetables or protein source