2 cups cooked brown rice*
1 tablespoon rice vinegar1/2 cup cucumber, diced
1 avocado, peeled and diced
1 carrot, shaved with a peeler
2 small scallions, minced
1/2 teaspoon fresh ginger root, minced or grated
1–2 tablespoons sesame seeds
1 cup cubed tofu
1 tablespoon olive oil
Wasabi to taste
Place rice in a bowl and drizzle with rice vinegar. Once it has cooled, add the veggies, ginger, sesame seeds, tofu, and olive oil. Serve with wasabi on the side.
*To make rice exceptional, coat with coconut oil before cooking. This way it doesn't clump and has a smoother texture.