Ingredients:
- 1 cup cooked brown rice
- 1 pound of kani or grilled tuna steak, shredded or chopped
- 1 cup shelled edamame
- 1 medium avocado, sliced
- 2 mini cucumbers, spiralized
- ¼ medium radish, spiralized
- 1 carrot, spiralized
- 2 cups sugar snap peas, julienned
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
Spicy Mayo:
- ¼ cup light mayonnaise
- 2 tablespoons sriracha sauce
- ½ teaspoon toasted sesame oil
Instructions:
- Make the spicy mayo: combine all the ingredients and mix until well incorporated.
- Set out four bowls and place 1/4 cup of cooked rice at the bottom of each bowl.
- Top the rice with the remaining ingredients, divide it equally into four bowls, and arrange it neatly.
- Drizzle ¼ of the dressing over each bowl. Sprinkle with toasted sesame seeds.
Makes 4 servings. Count each bowl as a full lunch or dinner.
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