Layers upon fresh layers of flavour abound in this dish. Creamy avocado adds a satisfying richness to the dish while pickled cucumber and roasted asparagus bring such brightness. Welcome to flavour country!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Snow Pea Shoots
Black Sesame Seeds(ContainsSesame/Sésame)
Salt and Pepper*
Preheat your broiler to high (to broil the asparagus).
Wash and dry all produce.* In a medium pot, bring 1 1/3 cups water to a boil. Thinly slice the cucumbers into 1/8-inch rounds. Trim and discard the bottom 1-inch from the asparagus.
Add the rice to the pot with the boiling water and reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a small bowl, stir together the mayo, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sesame seeds and 1/4 tsp sugar. Set aside.
Heat a small pot over medium-low heat. Add the radishes, 1 tbsp water, 1/2 tsp sugar, 1/4 tsp salt and remaining rice vinegar. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove the pot from the heat and transfer the pickled radishes, along with the liquid, to another small bowl and set aside.
On a baking sheet, toss asparagus with the remaining sesame oil. Season with salt and pepper. Broil in the centre of the oven until the asparagus is tender, 5-6 min.
When the rice is finished cooking, stir in the edamame and season with salt. Cover and set aside, until the edamame are warmed through and slightly tender, 2-3 min. In another small bowl, toss the cucumbers with 1/4 tsp salt. Peel, pit and cut the avocado into 1/2-inch cubes.
Stir the remaining sesame seeds into the rice, then divide between bowls. Top with the radishes, cucumbers, avocado, asparagus and pea shoots. Drizzle over as much dressing as you like.