Brown rice canape bowl

• microwaveable brown rice↗1 x 200g pouch
• selection of leftover Asian canapés

  (we used 6 gyoza and 120 g shrimp tempura)

• carrot↗1

  peeled into strips using a vegetable peeler

• cucumber↗½

  cut into sticks

• frozen edamame↗100g g

  or peas, boiled and cooled

• coriander½ small pack
• sesame seeds↗

  (optional) and pickled ginger or fresh ginger, thinly sliced, for serving

• sweet chili sauce↗1 tbsp tbsp
• soy sauce↗2 tbsp tbsp
• sesame oil↗1 tsp tsp

Step-by-step instructions

1. 1

   Combine the dressing ingredients together and set aside. Cook the rice according to the package instructions, divide it between two bowls and drizzle with half of the dressing. Warm the canapés.

2. 2

   Arrange the remaining ingredients over the rice, creating sections of carrot, cucumber, edamame and canapés. Sprinkle with coriander, sesame seeds and pickled ginger. Drizzle the remaining dressing and serve.