Ingredients
- 300 g cooked rice (any kind; brown for more fibre)
- 100 g frozen edamame, defrosted
- Half a cucumber, sliced thin
- 2 tablespoons spirulina powder (divided — 1 per bowl)
- 1 tablespoon sesame seeds, toasted
- 2 spring onions, sliced
- Dressing: 1 tablespoon tahini, 1 tablespoon white miso, 1 tablespoon rice vinegar, 1 teaspoon honey, 2 tablespoons warm water
Method
- Whisk dressing ingredients together until smooth.
- Per bowl: lay down the rice. Toss spirulina through the rice with a fork — start with half a teaspoon and work up if you're new to the flavour.
- Arrange edamame and cucumber over the rice. Spoon dressing generously.
- Finish with sesame seeds and spring onion.
Why this pairing works
Edamame is a complete protein; rice plus spirulina adds the remaining amino acids. The miso-tahini dressing carries enough flavour to completely mask spirulina's marine notes at 1.5 g per bowl. This is a useful template recipe — swap the vegetables for whatever you have.