Cook time is 30minutes
Total time is 30minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
1
- 1tablespoons olive oil
- 1tablespoons sesame oil
- 50grams brown basmati rice
- 1tablespoons tamari soy sauce
- 1tablespoons honey
- 1tablespoons balsamic vinegar
- 1tablespoons ginger root, peeled and grated
- 1 clove garlic, crushed
- 100grams cucumber
- 100grams carrot
- 1/2 avocado
- 60grams beetroot, grated
- 4 red radishes, sliced
- 2 spring onions, finely chopped
- 1tablespoons black sesame seeds
- 1 sheet dried nori seaweed, piece,chopped
Description
Nutritious raw veg and carb-rich rice make this an awesome on-the-go lunch.
Method
Step 1 of 5
Rinse the rice and place in a pan on the hob. Cover with water and bring to the boil. Turn down the heat and simmer, covered, for around 30 minutes until soft. Drain, rinse under cold water, and leave to one side.
Step 2 of 5
Prepare the dressing by combining the oils, tamari, honey, vinegar, ginger, and garlic in a small bowl. Whisk and set aside.
Step 3 of 5
Leaving the skins on, prepare your vegetables. Create cucumber and carrot “spirals” with a spiralizing machine (or you can grate them if you wish).
Step 4 of 5
Peel the avocado and slice the flesh.
Step 5 of 5
Arrange the rice, raw veg, avocado, and seaweed in a bowl. Sprinkle with spring onions and sesame seeds, and drizzle with the tamari and ginger dressing.
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