Revitalizing Japanese Breakfast Bowl

Allergens

Soy (in soy sauce)

Ingredients

• 1/2 cup sushi rice
• 1/4 cup edamame, shelled
• 1/4 cup cucumber, thinly sliced
• 1/4 cup carrot, grated
• 1/4 cup avocado, sliced
• 2 tbsp pickled red ginger
• 1 poached egg
• 1 tsp sesame seeds, toasted
• 1 tsp soy sauce
• A pinch of sea salt

Instructions

1. Cook the sushi rice according to package instructions.
2. Boil water in a small pot and add edamame cook for 4 minutes and then drain.
3. Slice cucumber, grate carrot, and slice avocado.
4. Poach an egg by bringing water to a simmer, swirling the water, and gently sliding the egg into it. Cook for 3 4 minutes until the whites are set but yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
5. Assemble the bowl: start with a bed of rice, add edamame, cucumber, carrot, avocado, pickled ginger, and top with poached egg. Sprinkle with sesame seeds, a dash of soy sauce, and a pinch of sea salt.

Chef’s Insight

The combination of flavors and textures creates a harmonious balance that will leave you feeling rejuvenated and ready for the day ahead.

Notes

This recipe is designed for those seeking a nutritious and balanced meal.