- 1 medium carrot, peeled into strips
- 1 cucumber, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 avocado, cubed
- 1 cup frozen edamame, thawed
- 1 cup cooked Jasmine Rice
- pickled sushi ginger
- black sesame seeds
- roasted seaweed, optional
Combine the ingredients for the quick pickle sauce in a shallow dish. Add the prepared carrots and cucumbers, making sure they are fully submerged in the liquid. Cover and refrigerate while preparing the rest of the meal.
Cook the rice according to package instructions.
Prepare the red bell pepper, avocado, and edamame.
Combine the ingredients for the sesame soy dressing and set aside.
Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.
Serving and Storing - These bowls should be served immediately. Store leftovers in separate containers. Leftover quick-pickled vegetables can be stored in the refrigerator for 5 days. Sliced vegetables can be stored in the refrigerator for up to 2 days for quick-assemble lunches.
Calories: 240kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 659mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3605IU | Vitamin C: 48.7mg | Calcium: 50mg | Iron: 1.8mg