Ingredients
Equipment
Method
- Cook the brown rice according to package directions. While the rice cooks, blanch the frozen edamame in boiling water for 2 minutes, then drain and set aside.
- Prepare the Sesame-Miso Dressing. In a small bowl, whisk together the miso paste, toasted sesame oil, mirin, sugar, and toasted sesame seeds until smooth. Add a teaspoon of water if the dressing seems too thick.
- Prepare the remaining ingredients: slice the cucumbers and avocados. Cut the toasted nori sheets into thin strips.
- Assemble the bowls. Divide the cooked brown rice evenly among four serving bowls.
- Arrange the toppings over the rice. Place portions of edamame, spinach, sliced cucumber, and sliced avocado neatly on top of the rice in each bowl.
- Finish the bowls. Drizzle each serving with a splash of extra-virgin olive oil. Sprinkle with toasted sesame seeds, sea salt, black pepper, and the nori strips.
- Serve immediately with the Sesame-Miso Dressing on the side for drizzling.
Notes
This recipe is a base for creativity. Feel free to substitute the brown rice with white rice or quinoa. You can add cooked protein like chicken or tofu if you want a heartier meal. The key is layering textures and flavors.