Base Recipe

• 2 cups steamed rice (try brown, Jasmine or Basmati)
• 4 packages seaweed snacks
• 1 cup diced cucumbers (we prefer English cucumbers as they don’t have seeds)
• 1 ripe avocado, diced
• 1 mango, peeled, pitted and diced
• Soy sauce, Tamari sauce or Coconut aminos to sprinkle on each bowl
• Sesame seeds – black or white for garnish

Options

• 2 cups chopped, steamed kale
• 10 spears steamed asparagus, sliced into 1” pieces
• 1 package of extra firm tofu, cut into 1” squares and browned on the stove top or in the oven
• 1 small sweet potato, diced and roasted or steamed
• Sliced green onions
• ½ pound mushrooms sliced; raw or sauteed