This vegetarian rice bowl has an Asian-inspired dressing with a spicy ginger hit.
- Cook rice in a large saucepan of boiling water for 30 minutes or until tender. Drain. Cool completely. Place in a large bowl.
- For the dressing, place the ginger in a small sieve over a bowl and squeeze to extract the juice. Discard the pulp. Add the soy sauce, vinegar, lemon juice, honey and sesame oil to the ginger juice. Whisk to combine. Set aside.
- Add the edamame to the rice. Drizzle with two-thirds of the dressing and toss to combine. Add the carrot, shallot, cucumber and coriander to the bowl. Drizzle with the remaining dressing and sprinkle with sesame seeds.
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