Edamame Sushi Bowls - cooking recipe

Ingredients

1 1/2 cups brown rice
3 cups water
1 cup frozen shelled edamame
3 sheets nori
1 medium carrot, shredded
3 green onions, thinly sliced
1/2 cup orange juice
2 tablespoons yellow miso
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
1/4 teaspoon red chili pepper flakes
1 ripe avocado, pitted and cubed
1 cup micro greens
2 tablespoons sesame seeds, preferably toasted

Preparation

Place rice and water in medium saucepan. Bring to a boil, reduce heat, and simmer covered until tender, about 25 minutes. Remove from heat and cool to room temperature.
Prepare edamame according to package directions and set aside.
Toast nori sheets one at a time in dry skillet over medium heat until fragrant. Crumble or chop coarsely.
Place cooled rice in large bowl and toss with edamame, nori, carrot and green onion.
Place orange juice, miso, ginger, rice vinegar and red chili flakes in blender and blend until smooth. Toss ginger dressing with rice mixture.
Divide among serving bowls and garnish with avocado, micro greens, and sesame seeds.