Prep time: 15 min
Cook time: 1 hr


1 cup short grain brown rice
2 cups water
1 green tea bag
2 tbsp. rice vinegar
1 tbsp. brown rice syrup (or honey)
¼ tsp. sea salt
½ cup thinly sliced cucumbers
½ cup thinly sliced carrots
¼ cup thinly sliced radishes
2 tsp. toasted sesame oil
2 tsp. black sesame seeds
1 small avocado
½ cup edamame
½ cup thinly sliced red pepper
2 to 3 tbsp. pickled ginger
Sesame seeds, for serving
Soy sauce, for serving
Scallions, for serving


Thoroughly rinse the brown rice. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice; stir to combine.

Cover and let the rice cook until all the water has absorbed, about 45 minutes.

While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, and radishes with the sesame oil and sesame seeds; let sit.

Once rice is done, assemble the bowls with all the vegetables and pickled ginger. Whisk together the rice vinegar, rice syrup, and salt, then stir into the cooked rice. Serve with extra sesame seeds and soy sauce.