Deconstructed Sushi Bowl with Sweet Sesame Dressing

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if the rice is not soaked, add 3 cups water)

Bring brown rice and water to a boil in high heat, reduce to low, simmer and partially cover with lid, cooking until the rice is al dente, about 20 minutes. (If the rice is not soaked cook for 45 minutes)

Dressing

2 tbsp tamari
2 tsp sesame oil
2 tsp maple syrup
3 tbsp lime juice
1 tsp onion powder

Add all the dressing ingredients to a bowl and whisk to combine.

Yields: 5 and 1/2 tbsp sauce

Bowl

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)

1/2 cup seaweed salad (or use dried nori sheets, torn into bits) (optional - I didn't add this)

1 cup red bell peppers, julienned
1 cup carrots, julienned

1 cup purple cabbage, thinly sliced

1 cup cucumber, chopped

1 mango chopped
1 avocado chopped
1 strip green onion, cut into thin rings
1/4 cup onion, chopped
2 tbsp roasted sesame seeds
2 tbsp organic gluten free fried onion (optional garnish)

 Prepare all the vegetables while the rice is cooking.

To assemble the bowls, simply add the rice as the base, top with any prepared fruit or veggies of your choosing, sprinkle on sesame seeds and fried onion (if you have on hand) and drizzle on the dressing and enjoy!

Note: If you are not eating this immediately, store the sauce separately for freshness.

Taste Note: Tastes AWESOME. Very lite. I bought seaweed, but was so afraid to add it.
Source: pickuplimes