Ingredients
- 1 pinch of salt
- 240 g basmati rice
- 150 g carrots
- 1 red pepper
- ½ red cabbage
- 2 avocado
- 300 g edamame
- 1 mango
- 120 g cashew
- 170 g tofu
- 1 tbsp rapeseed oil
- 2 tbsp honey
- ½ tsp chilli flakes, dried
- 4 tbsp Kikkoman naturally brewed soy sauce
- 1 tsp white sesame seeds
- 1 tsp black sesame
- 150 ml water, still
- 3 lemons (juice only)
- 200 g mung bean sprouts
Instructions
- In a large saucepan, bring about 2 litres of water to the boil with a good pinch of salt. Simmer the basmati rice for about 13 minutes.
- Wash the carrots, peppers and red cabbage. Cut the carrots, peppers and red cabbage into fine strips. Halve the avocado and remove the pit. Remove the flesh with a spoon and cut into small pieces.
- Peel and wash the edamame. Peel the mango and cut off the flesh along the core. Then cut lengthwise into pieces.
- Roast the cashews in a pan, remove and set aside. Dice the tofu and fry with rapeseed oil. Add 1 tbsp honey, chilli flakes and 1 tbsp soy sauce.
- Squeeze the lemons. In a small bowl, mix the water, 3 tbsp soy sauce, lemon juice and 1 tbsp honey together well.
- Divide the finished rice between the bowls. Arrange with the prepared ingredients and mung bean sprouts. Garnish with sesame seeds and serve with the dressing.
Recipe & photo: Kikkoman
