1 1/2 cups brown rice, rinsed well
~ cook in 3 cups water, then set aside
1 Tbs tamari (lower sodium version of soy sauce)
1 Tbs rice vinegar (a different light vinegar would work just fine, too)
1 Tbs honey
~ simmer together
3 sheets of nori (8 by 8 inch flat sheets, look for a package in the asian section)
1 package of extra firm tofu, drained
- or - 1 package tempeh - any type
~ crumble and/or chop into small pieces
1 cucumber, peeled unless it’s organic
2 or 3 carrots, peeled unless they’re organic
~ slice/chop into small pieces
In a large bowl, add the rice and toss with the dressing, nori and tofu/tempeh crumbles.
Stir to coat evenly. If it seems dry, add another little splash of tamari and vinegar.
Top with the chopped cuke, carrot and avocado.
Serve with a few slices of picked ginger (also in the asian section in a little jar).