brown rice buddha bowl
gyoza | serves 1 | prep time 10 | cook time 6
- 6 itsu vegetable fusion gyoza
- 125g cooked brown rice
- 1/4 cucumber
- 2 radishes thinly sliced
- 1 small carrot cut into matchsticks using a julienne peeler
- 1/2 lime zest and juice
- 1 handful coriander leaves
- 1 tbsp sushi ginger
- 1/2 avocado
- 6 toasted pumpkin seeds (optional)
Mix a tbsp of the ginger pickling with lime zest and a pinch of salt in a small dish.
Coat the thinly-sliced cucumber and radish wth the pickle and lime zest and leave for 5 minutes to preserve.
Pan-cook the gyoza as per the packet instructions
Arrange the cooked rice, avocado, carrot, coriander and pumpkin seeds in a bowl.
Drain the pickled cucumber & radish & put the juices to the side.
Add the cucumber & radish into the bowl and spoon over the pickled juices.
Top with the crispy itsu vegetable fusion gyoza dinner dumplings to finish.