Description
A refreshing and satisfying bowl featuring crisp cucumbers tossed in a creamy sesame-ginger dressing, layered over fluffy rice with vibrant vegetables for a balanced and flavorful meal.
Ingredients
3 large cucumbers, thinly sliced
1 teaspoon salt
2 cups cooked jasmine rice (or brown rice)
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup edamame, shelled
2 green onions, chopped
1 tablespoon sesame seeds
1/4 cup mayonnaise (or vegan mayo)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey or maple syrup
1 teaspoon freshly grated ginger
1 small clove garlic, minced
1 teaspoon sriracha (optional)
Instructions
- Place the thinly sliced cucumbers in a colander and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture, then gently pat dry with paper towels.
- In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, garlic, and sriracha until smooth and creamy.
- Transfer the cucumbers to a large mixing bowl and toss with half of the dressing until evenly coated.
- Divide the cooked rice between four serving bowls to create the base layer.
- Arrange the shredded carrots, sliced red bell pepper, edamame, and dressed cucumbers over the rice.
- Drizzle the remaining dressing on top and garnish with chopped green onions and sesame seeds.
- Serve immediately or chill for about 20 minutes before serving for a more refreshing flavor.
Notes
Salt the cucumbers beforehand to prevent excess moisture and sogginess.
Store components separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until ready to serve for best texture.
Reheat rice gently before assembling if desired, but do not reheat the cucumbers.
Add grilled tofu, shrimp, or shredded chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 10 mg
