Ingredients

The following ingredients have 4 Servings
  • 2 cups uncooked brown or white rice
  • 2 tablespoons sesame seeds
  • 3/4 cup fresh squeezed orange juice (2 oranges)
  • 3 tablespoons low sodium soy sauce or tamari
  • 3 tablespoons white wine vinegar
  • 3 tablespoons sesame oil
  • 3 sheets nori paper*
  • 1/2 cup edamame (we used frozen shelled, which is easiest if you can find it)
  • 3 carrots
  • 2 green onions
  • 1 cucumber
  • 1 avocado

Instruction

  • Make the rice, according to the package instructions or use our Instant Pot method.* Note: If using white rice, this bowl can be made in 30 minutes.
  • Over low heat in a dry skillet, toast sesame seeds for several minutes, stirring frequently and watching closely, until lightly browned.
  • In a medium bowl, whisk together the fresh orange juice, soy sauce, white wine vinegar and sesame oil. Set aside.
  • Slice the nori paper into thin shreds (it is a little tough to cut, but do your best to make thin ribbons).
  • Prepare the edamame according to the package instructions (if fresh, place shelled edamame in boiling water for a few minutes until bright green).
  • Peel and shred the carrots. Thinly slice the green onions. Chop the cucumber into thin strips. Chop the avocado into slices or chunks.
  • To serve, place rice in a bowl. Top with carrots, cucumber, avocado, green onions, sesame seeds, and nori shreds. Drizzle with dressing.