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recipes

brown rice buddha bowl with crispy sesame tuna gyoza

main | serves 1 | prep time 10 | cook time 6

ingredients

  • 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)
  • step 1

    Mix a tbsp of the ginger pickling with lime zest and a pinch of salt in a small dish.

  • step 2

    Coat the thinly-sliced cucumber and radish wth the pickle and lime zest and leave for 5 minutes to preserve.

  • step 3

    Pan-cook the gyoza as per the packet instructions

  • step 4

    Arrange the cooked rice, avocado, carrot, coriander and pumpkin seeds in a bowl.

  • step 5

    Drain the pickled cucumber & radish & put the juices to the side.

  • step 6

    Add the cucumber & radish into the bowl and spoon over the pickled juices.

  • step 7

    Top with the crispy itsu Sesame Tuna gyoza dinner dumplings to finish.