3 cups cooked brown short-grain rice
1 bunch of asparagus (400g), trimmed and cut into 1″ pieces
zest and juice from 1 orange (1/4 cup fresh orange juice)
zest and juice from 1/2 lemon (1 tbsp lemon juice)
1 tbsp agave nectar (or your choice of sweetener)
2 tbsp tamari or soy sauce
2 tbsp rice vinegar
1 avocado, thinly sliced
2 tablespoons sesame seeds, toasted
1 sheet of nori, toasted and finely sliced
1. Steam asparagus for 3 minutes, until a brilliant green.
2. Create dressing by combining orange and lemon juices and zests, agave nectar, tamari and rice vinegar. Toss with rice.
3. Create bowl by plating rice, top with asparagus, avocado and nori. Sprinkle with toasted sesame seeds.