Sushi Salad Bowl 1 1/2 cups dry Koshihikari rice or 3 cups cooked Koshihikari rice1 carrot, julienned1 cucumber, chopped1-2 avocados, cubed2 Tbsps tamari2 Tbsps toasted sesame oil2 Tbsps toasted sesame seeds1 1/2 inch ginger, gratedwasabi to taste! Directions: Prep veggies. Toss everything into a bowl. Add wasabi to taste.

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