1/2 cup black rice

1/2 cup water

1g wakame seaweed 50g purple cabbage

1/2 carrot

1 stick green onion 1/2 avocado

2 cooked beets 1/4 cup edamame

1/4 corn 1 tsp white sesame seeds 1 tsp black sesame seeds

lime wedges to serve

1 tbsp lemon juice

1 tbsp maple syrup 1 tbsp miso paste

1 tbsp gochujang 1 tsp toasted sesame oil 1 1/2 tbsp soy sauce

1. Rinse and drain the black rice 2-3 times
2. Tear the wakame seaweed into small pieces and add to the rice along with the 1/2 cup water
3. Heat the rice on medium high heat. When the water starts to bubble, give it a good stir. Then, lower the heat to medium low. Cover and cook for 15min
4. Finely slice the purple cabbage and green onion. Chop the carrot into fine matchsticks. Chop the avocado and cooked beets into small cubes
5. After 15min, turn the heat off and allow the rice to steam further for another 10min. When the rice is cooked, give it a good stir and let it cool
6. Whisk together the dressing ingredients
7. Assemble the ingredients as you desire and pour over the dressing
8. Sprinkle with the white and black sesame seeds and serve with a wedge of lime