Ingredients
310 mL (1 ¼ cups) sushi rice
To taste, seasoned rice vinegar
10 mL (2 tsp.) toasted sesame oil
1 clove garlic, chopped
5 mL (1 tsp.) ginger
15 mL (1 tbsp.) soy sauce
30 mL (2 tbsp.) rice vinegar
5 mL (1 teaspoon) hot pepper sauce
15 mL (1 tbsp.) brown sugar
2 green onions, chopped
1 can (398 ml (14 oz.) Bonduelle Bean Mix
1 liter (4 cups) iceberg lettuce, chopped
1 can 398 ml (14 oz) Del Monte shredded carrots
½ English cucumber, diced
To taste, kimchi
45 mL (3 tbsp.) fresh coriander, coarsely chopped
To taste, mayonnaise
Preparation
- Cook sushi rice according to package instructions.
- Season with vinegar and let cool.
- Meanwhile, in a bowl, combine sesame oil, garlic, ginger, soy sauce, rice vinegar, hot pepper sauce, brown sugar and green onions. Stir to dissolve brown sugar and add legumes.
- In 4 bowls, divide rice and garnish in sections, alternating colors with lettuce, carrots, diced cucumber, kimchi and legumes.
- Sprinkle with fresh coriander and add mayonnaise.
