Ingredients

Ingredients

• 2 cups frozen shelled edamame beans
• 4 cups cooked brown rice
• 4 Persian cucumbers, sliced into rounds
• 3 avocados, peeled and sliced
• 2 cups baby spinach leaves
• Extra-virgin olive oil
• 1 tablespoon sesame seeds (white, black or both), toasted
• 4 nori seaweed sheets, toasted and cut into thin strips
• Sea salt and black pepper

For the sesame miso dressing:

• 3 tablespoons miso paste
• 1 talespoon toasted sesame oil
• 1 tablespoon mirin
• 1 teaspoon granulated sugar
• 1 teaspoon sesame seeds (white, black or both), toasted

Instructions

1. Bring a small pot of salted water to the boil and add the edamame beans. Cook for 1 to 2 minutes, until the pods are tender yet still crunchy. Drain and run under cold water. Set aside.

Make the dressing:

1. Whisk together the miso paste, sesame oil, mirin, sugar and 1 to 2 tablespoons water until well combined – you want the consistency of cream. Stir in the sesame seeds.
2. Combine the rice, cucumber, avocado and baby spinach and toss together gently in a large bowl. To serve, drizzle over the sesame miso dressing and a little olive oil, season with sea salt and black pepper and top with the sesame seeds and nori strips.