
1. Cook the rice according to the package directions.
2. In a separate pot, boil the edamame in water for two to three minutes or until it turns bright green. Drain and set aside.
3. Mix the tamari, miso paste, and rice vinegar together to make a dressing.
4. Divide the rice, edamame, cucumber, kimchi, green onion, and cilantro evenly between
bowls. Pour the dressing over top and garnish with sesame seeds. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1/2 cup of rice, 1/2 cup of edamame, and 1/4 cucumber with toppings.
Ingredients
Directions
1. Cook the rice according to the package directions.
2. In a separate pot, boil the edamame in water for two to three minutes or until it turns bright green. Drain and set aside.
3. Mix the tamari, miso paste, and rice vinegar together to make a dressing.
4. Divide the rice, edamame, cucumber, kimchi, green onion, and cilantro evenly between
bowls. Pour the dressing over top and garnish with sesame seeds. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1/2 cup of rice, 1/2 cup of edamame, and 1/4 cucumber with toppings.