• 2-3 cups cooked short grain brown rice or jasmine rice
• 1 lb brussels sprouts, trimmed, and thinly sliced/shaved use your blender, see video!
• 1 tbsp olive oil
• ½ tsp kosher salt divided
• 1 cup grated carrot
• 1 cucumber peeled, thinly sliced
• 2 tbsp rice vinegar
• 8 eggs, cooked
• 1 bunch scallions, thinly sliced
• Pickled red onions (recipe)

For the dressing:

• 1 toasted nori sheet, torn into pieces
• ¼ cup rice vinegar
• ¼ cup olive oil
• 2 tbsp soy sauce or tamari
• 1 tsp honey
• 1 cup of rice will give you about 2-2 ½ cups cooked, recommend cooking 2 cups. Scroll down for cooking instructions!
• You could fry, boil, or scramble your eggs. I like to whisk them until smooth and cook as a flat “crepe-like” shape and then slice them up into strips.
• Find toasted nori sheets in the “ethnic” food aisle of your grocery store. If you don’t love nori, read “substitutions” section below.
• Note: I love this with eggs, but you could use any protein. Throw salmon or tofu in the oven at the same time as the brussels sprouts or just use edamame or canned tuna.

Instant Pot short grain brown rice instructions (my preferred method!):

• Add 2 cups rice + 2 ¼ cups water + ½ tsp kosher salt to a 6-qt Instant Pot. Set the vent to “sealing”, then pressure cook on high for 20 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure by moving the valve to “venting”.

Stove top short grain brown rice instructions:

• In a large pot, add the brown rice and enough water to cover by 3-inches. Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle boil for 30-35 minutes, or until the rice is cooked through, stirring occasionally. Drain thoroughly, then spread out in a bowl or plate to cool/let it steam off.