Brown rice, edamame, shredded purple cabbage, cucumber, carrot, avocado, and a ginger miso dressing. A balanced, plant-based meal in one bowl.
Rinse rice. Cook in 2.5:1 water ratio 35–40 minutes until tender. Drain any excess water. Season with rice vinegar and a pinch of salt while warm.
2 minutes in boiling salted water. Drain and season immediately with salt and a few drops of sesame oil.
Whisk miso, rice vinegar, sesame oil, honey, grated ginger, and a splash of water until smooth and emulsified.
Rice base, then each component in its own section. Drizzle miso dressing over everything. Scatter sesame seeds. The visual arrangement is part of the meal.