Chewy cold brown rice with crisp vegetables and a vinaigrette built on soy sauce and toasted sesame oil, lifted with ginger. It is salty, tangy, and cleanly spicy; finished with avocado and sesame for texture. Simple fusion, tightly balanced, meal-prep ready.
Rinse the brown rice until the water runs less cloudy. Cook it with the water and salt over low heat for 35 minutes, until tender but still chewy. Let it rest covered for 5 minutes
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Spread the rice in a large bowl and let it cool to warm-room temperature for 10 minutes. If it clumps, fluff it with a fork before mixing.
Cut the cucumber and bell pepper into small cubes, grate the carrot, and finely slice the scallion. Everything should be easy to catch with the rice, not loose decoration.
Grate the ginger and crush the garlic. Whisk with the light soy sauce, sesame oil, rice vinegar, lemon juice, and honey until the dressing looks glossy and well combined.
Toss the rice with the vegetables and dressing. Add the diced Hass avocado and sesame seeds at the end, folding gently so the avocado does not turn into cream. Serve at room temperature or pack into containers.
