INGREDIENTS
3
slices Pickled sushi ginger
1
Baby cress
1
Carrot
100 g
Curly kale
100 g
Edamame beans
5
Nori
8
Radishes
1
Spring onion
1 tsp
Chilli paste
2 tsp
Maple syrup
2 tbsp
Shiro miso paste, white
1 cup
Brown rice, cooked
1
Salt
30 g
Sesame seeds
2 tsp
Oil
4 tsp
Rice wine vinegar
2 tsp
Sesame oil, toasted
1
Water
200 g
firm non-gmo (cotton not silken) tofu, pressed