Ingredients
- Rice and veggies:
- 1 avocado (half thinly sliced, half cut into cubes)
- 1 small carrot (shuredded)
- 1/2 cup chopped red cabbage
- 2 radishes (thinly sliced)
- 12 thin slices of cucumber
- Roasted buckwheat (for garnish)
- Sesame seeds (for garnish)
- Fresh Coriander (for garnish)
- Cooked short-grain or brown rice (seasoned with 1tsp of sesame oil and a pinch of sea salt)
- Dressing:
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp raw honey
- A pinch of sesame seeds
- ½ tsp grated garlic
- ½ tsp grated ginger
Method
- In a small bowl, mix the sesame oil, light soy sauce, rice vinegar, raw honey, sesame seeds, garlic, and ginger to make the dressing sauce.
- Marinate the shredded carrots and thinly sliced red cabbage with 1/2 tsp of the dressing.
- Make an avocado rose with the sliced avocado for garnish.
- Divide the cooked rice among bowls and top with radishes, carrots, cubed avocado, cucumber, and red cabbage.
- Place an avocado rose in the center of each bowl and garnish with roasted buckwheat, sesame seeds, and fresh coriander.
- Serve warm or at room temperature, with the remaining dressing served on the side.
Product used in recipe
- Lee Kum Kee - Sesame Oil
