Cookwith - A Trip Down Memory Lane: California-Japanese Rainbow Grain Bowls

Ingredients

• 1 cup short-grain brown rice (uncooked)
• 1 cup shelled edamame (fresh or frozen)
• 2 medium carrots, julienned
• 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced
• 4 radishes, thinly sliced
• 1 cup red cabbage, shredded
• 2 nori sheets, cut into thin strips
• 2 tbsp toasted sesame seeds
• 1/4 cup pickled ginger, sliced
• 1/4 cup scallions, thinly sliced
• 2 tbsp olive oil
• 3 tbsp low-sodium soy sauce or tamari (gluten-free if needed)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 small lemon (zested and juiced)
• Salt, to taste