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      Rice Bowls with Togarashi Sauce
Rice Bowls with Togarashi Sauce
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Ingredients
- 2 cups uncooked white rice
- 2 cups shredded carrots
- ½ cup radishes, thinly sliced
- 1 avocado
- 2 soft boiled eggs
- ¼ cup crushed peanuts
- ¼ cup chopped scallion
- ¼ cup chopped cilantro
- 4 pieces of nori
- ½ cup toasted sesame oil
- 
                1 teaspoon Morton & Bassett Red Chili Flakes
                
- 
                1 teaspoon Morton & Bassett Ground Ginger 
                
- 
                1 teaspoon Morton & Bassett Garlic Powder
                
- 
                1 teaspoon Morton & Bassett Shallots
                
- 
                2 teaspoon Morton & Bassett Toasted Sesame Seeds
                
- 
                2 teaspoons Morton & Bassett Togarashi
                
- 1 tablespoon brown sugar
- Dash of fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
For the Sauce
 
                  Directions
- Cook the rice and prep the vegetables. In a small pan, heat sesame oil over high heat until it's hot and simmering.
- In a heat-proof mixing bowl, combine the sauce ingredients and carefully pour the hot sesame oil on top. It will sizzle so be careful! Whisk well to get it fully combined.
- Build the rice bowls: rice, carrots, radishes, avocado, eggs, and nori. Pour the togarashi sauce over the top.
- Sprinkle the bowls with crushed peanuts, chopped scallions, and cilantro.
