Mango ginger rice bowl
Ingredients
- 1 to 2 cups cooked rice
- 1 small carrot, sliced very thinly
- 1 mango, diced
- 2 tbsp pickled ginger
- ¼ cup thinly sliced spring onions
- ¼ cup toasted peanuts
- Sprinkle of sesame seeds
- Nori
- ½ avocado, diced
- Edamame
- Pak choi
- ¼ cup natural creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- ½ tsp sriracha
- ¼ tsp maple syrup
- 1 to 3 tablespoons water
- 1 garlic clove, grated
- ½ tsp grated ginger
- ½ tsp toasted sesame oil
Steps
- In a small bowl, whisk together the peanut butter, lime juice, soy sauce, sriracha, and maple syrup.
- Whisk in water, 1 tablespoon at a time, to reach a drizzleable consistency.
- If desired, stir in garlic, ginger, sesame oil, and/or more sriracha.
- Steam the pak choi in the microwave.
- Assemble the bowls.