Cook the rice and cool.
In a bowl, toss the chopped kale with sesame oil and sea salt, rub and leave to sit for 15 minutes.
Prepare the rest of the ingredients.
Make the sesame Sriracha dressing.
Start to prepare the bowls, divide the room temperate rice among each.
Top with kale salad, edamame, tofu, cucumber, and avocado.
Drizzle with Sriracha vinaigrette, to taste, and sprinkle with sesame seeds as desired.
Serve at room temperature and enjoy!
Per 140g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.