Gluten-free, Vegetarian, Vegan, Dairy-free YIELDS: 4 servings

INGREDIENTS:

Bowl

• 2 cups cooked short grain brown rice
• ½ cup cucumbers, julienned
• ½ cup carrots, julienned
• ½ cup cabbage, julienned
• 1 avocado, cubed
• 2 sheets Nori, ripped
• 2 Tbsp pumpkin seeds

Sauce

• ¼ cup organic soy sauce
• ½ tsp wasabi powder
• ½ tsp mirin

PREPARATION:

Whisk together sauce and mix in with rice and veggies. Top with pumpkin seeds for garnish.

Submitted by Sara Glassman of Vine Dining, March 2014.

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