SEAWEED RICE BOWL
This is a fun and colorful salad if you're feeling adventurous, while still not being too intimidating or complicated to complete. This recipe is sure to satisfy your taste buds and will leave you craving more. You can add animal protein to make it a heartier meal. I enjoy it with canned Costco solid albacore tuna in water (the absolute best canned tuna in my opinion!). The crispy onion makes it extra delicious!
SEAWEED RICE BOWL
SERVINGS: 4 BOWLS
PREP TIME: 15 MINUTES
COOKING TIME: 40 MINUTES
TOTAL TIME: 55 MINUTES
INGREDIENTS
12 oz bag of frozen edamame (cooked according to package)
3 strings of green onion (chopped)
1 avocado (cut into cubes)
½ of a large cucumber (cut into cubes)
¼ of a white onion (sliced thinly)
1 cup of white or basmati rice
1 ½ cup of water
2 tablespoons of arrowroot powder
1 tablespoon of avocado oil
3 tablespoons of bread crumbs
1 + 1 tablespoons of sesame oil
2 cloves of shredded garlic
¼ cup of coconut aminos
½ teaspoon of shredded ginger
Pinch of salt
Juice of ½ lime
1 package of dried seaweed
INSTRUCTIONS
Prep
Preheat your oven to 425 degrees while you rinse and clean your rice thoroughly (I rinse rice with water and let it sit in hot water for about 10 minutes, then strain it again).
Make the Rice
Once rice is clean, boil the water in a pot with a pinch of salt and once boiling, add the rice. Lower to medium heat and cook until water is fully absorbed, stirring occasionally (about 15-20 minutes).
Crisp the Rice
Evenly spread the cooked rice out onto a lined baking sheet and place in the oven. Drizzle with 1 tablespoon of sesame oil. Place in the oven and cook for 30 minutes, tossing every 10 minutes.
Make the Crispy Onion
Lightly pat your sliced onion dry and place in a bowl. To the bowl, add the arrowroot powder, breadcrumbs, a pinch of salt, and avocado oil and mix. Place on a lined baking sheet and bake in the oven for about 8 minutes or until crispy.
Prepare the Dressing
In a bowl or dressing shaker, mix together 1 tablespoon of sesame oil, garlic, coconut aminos, lime juice, and ginger.
Assemble the Salad
In a large bowl, toss together the edamame, green onion, avocado, cucumber, and the crispy rice and onions we prepared. Finally, crumple up the seaweed into small pieces and toss that in as well.
Serve and Enjoy!
