What you'll be getting:

Sunomono with Edamame and Brown Rice

Per Serving

1/4 c brown basmati rice

100 g cucumber, thinly sliced

40 g carrots, in water

80 g edamame

1 sheet nori seaweed

1.5 T sunomono dressing (rice vinegar, liquid aminos, salt, cane sugar, avocado oil)

1 T sesame seeds

Equipment needed: small pot of water for rice, mixing bowl, clean and dry pair of scissors

I love when the cherry blossoms start to emerge, and I always think of Japan when I see them which is why I chose this meal.

Bring a pot of water to a boil and add rice. You don't need to measure, as you will be draining the rice at the end of cooking, like you would for pasta.

Set a timer for 15 minutes. While the rice is boiling you can mix together the salad. Add the cucumbers to a mixing bowl.

Drain the carrots and add them next.

Drizzle the salad dressing on top.

Next, cut the seaweed. If you have a child, they might love to help with this part of the dinner. I have scissors that I use only on herbs and seaweed, but any scissors will do as long as they are clean and dry.