Teriyaki Beef And Ginger Brown Rice Sushi Bowl | Donna Hay

Ingredients

• 1½ cups (300g) short-grain brown rice
• 2 cups (500ml) water
• 1 tablespoon finely grated ginger
• ¼ cup (60ml) soy sauce
• 1 clove garlic, crushed
• 1 teaspoon honey
• 2 teaspoons sesame oil
• 400g beef eye fillet, thinly sliced
• snow pea shoots and micro (baby) shiso leaves, to serve
• black sesame seeds, to serve
• 1 small white onion, thinly sliced
• 6 radishes, thinly sliced
• ½ teaspoon sea salt flakes
• 1 tablespoon rice wine vinegar