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- 1 cup short grain brown rice
- 2 1/4 cups water
- 1/4 cup, plus 3 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon sesame seeds
- 3 tablespoons canola oil
- 2 tablespoons finely chopped pickled ginger
- 3 green onions, chopped
- 2 medium carrots, chopped
- 1 large seedless cucumber, peeled and chopped
- 1 cup shelled edamame
- 2 sheets nori, cut into thin strips (sheets of dried seaweed)
- 1 avocado, peeled, pitted, and sliced
- For the dressing:
- 2 teaspoons wasabi powder
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
Directions:View on Two Peas and Their Pod
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