INGREDIENTS
1
Cucumber
1 clove
Garlic
1/2
inch Ginger
1/4
Pineapple
18 1/4 oz
Tempeh
2 tbsp
Wakame seaweed
2/3 tbsp
Miso paste
1/4 cup
Soy sauce
2 cups
Rice, short-grain
1 dash
Sea salt
1 tsp
Sesame seeds, toasted
4 tsp
Olive oil
1/2 tsp
Sesame oil, toasted
5 1/4 cups
Water