| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 238 |
| Fat | 10.2g |
| Saturates | 0.6g |
| Protein | 12.9g |
| Carbs | 24.8g |
| Sugars | 5.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the black rice, water and seaweed in a large saucepan and place over a high heat. Cover and bring to the boil. As soon as the water boils, reduce to a low heat and continue to cook until all the water is absorbed – approx. 25-30 minutes. Allow to cool then place in a large bowl.
2
Peel and finely grate the ginger.
3
Combine the sesame, ginger, soya sauce, vinegar, lime juice, honey and sesame oil in a bowl then drizzle over the rice.
4
Julienne the carrot and chop the spring onions. Divide the rice between 4 bowls. Arrange the edamame, carrot and spring onions on top.
5
Serve with extra dressing on the side.
