1 cup brown rice, rinsed For Sauce: 1 / 4 cup mayonnaise 1 garlic clove, finely minced 1 teaspoon rice vinegar 1 / 2 teaspoon sriracha sauce( or to taste) 1 / 2 teaspoon dark soy sauce To Assemble: 1 / 2 cup shelled edamame( fresh or frozen) 1 large carrot, peeled and shaved into ribbons 1 / 2 seedless cucumber, sliced 1 green onion, thinly sliced 1 sheet sushi nori seaweed, thinly sliced into ribbons pickled ginger, for garnish black sesame seeds, for garnish
SERVES: 4
PREP TIME: 10 mins COOK TIME: 20 mins
INSTRUCTION: Bring rice and 2 cups water to a boil in a saucepan set over medium-high heat. Reduce heat to medium-low, cover and simmer until liquid is absorbed and rice is tender, about 40 minutes( refer to package for specific cook times). Remove from let sit, still covered, for 10 minutes, then spread out onto a cookie sheet or casserole dish to cool( rice can be made ahead of time). In a small bowl, whisk together mayonnaise, garlic, rice vinegar, sriracha, and soy sauce. Add more sriracha to taste if you want a spicier sauce. The sauce will be fairly thick. If you like you can thin it out with 1-2 tablespoons of water for a more‘ drizzling’ consistency.