Ingredients

• Sushi Rice
• 1/2 tbsp sesame oil
• 1/2 tbsp Sushi Soy Sauce
• 1 cup diced cucumber
• 1 cup cooked edamame
• 1 large avocado, diced
• 1/3 cup chopped fresh coriander
• 1/3 cup thinly sliced spring onion
• 1 tbsp White Roasted Sesame Seeds
• 2 tbsp chilli crisp

For the dressing:

• 1/4 cup oil
• 1/4 cup Rice Vinegar
• 1 tbsp Sushi Soy Sauce
• 2 tsp sesame oil
• 1 tsp pure maple syrup
• 1 tbsp chilli crisp
• 1 clove garlic, minced
• 1/2 tsp grated ginger

Instructions

1. Cook your Sushi Rice according to package directions.
2. Make the dressing by adding all dressing ingredients to a small bowl, or jar, and whisking until completely combined.  Give the dressing a taste and adjust ingredient amounts if needed. Set aside until ready to use.
3. To a large bowl, add in the cooked Sushi Rice that has been slightly cooled. Pour over 1/2 tsp of sesame oil and Sushi Soy Sauce. Mix together well.
4. Next, add in the cucumber, edamame, avocado, coriander, spring onions, chilli crunch and White Roasted Sesame Seeds. You can add more quantities of vegetables and less of the Sushi Rice if you want to create more of a salad, or add more Sushi Rice and less vegetables for a Rice Bowl – this recipe is easy to adapt to your liking!
5. Give salad a quick mix and then slowly pour over a portion of the dressing. You don’t have to use the entire amount of dressing. Pour a little bit over, mix it in and then see if you want more.
6. Enjoy salad immediately or refrigerate until ready to eat, about 3-4 days.