Products used in this recipe
Your customers will appreciate this fresh, vibrant bowl that is chock full of healthy ingredients, color, and flavor.
Sushi grade ahi, diced
Seaweed salad, prepared
Red cabbage, shredded
Chioggia beet, peeled, thinly sliced
Jalapeño, red and green, thinly sliced
1 1/2 oz.
Jasmine rice, cooked
Green onion, thinly sliced
Black sesame seeds
Thaw avocado halves according to package instructions. Cut each half into thin slices.
Prepare edamame according to package instructions.
For each serving, place 6 oz. of cooked rice in a serving bowl. Arrange the toppings as follows: 2 oz. of avocado slices, 1 oz. edamame, 2 oz. diced ahi, 1 oz. seaweed salad, 1/2 oz. red cabbage, 1/2 oz. shredded carrot, 1/2 oz. sliced beets, 1/4 oz. sliced jalapeño, and 1 Tbsp. green onion. Garnish with sesame seeds.