The dressing has just enough wasabi where it takes you right to the front edge of OMG—like it’s almost going to hurt—but then it backs off. That said, adjust wasabi amounts according to your personal tolerance. Perhaps you’re not one of those people who wants to feel as though flames are about surge through your sinuses.
Hope you love it!
Avocado-Cucumber Bowl with Wasabi Dressing
Prep time: 25 min | Cook and serve time: 5 min
Yields: One rice bowl
1/2 cup uncooked rice
2 teaspoons wasabi powder (or a little less, depending on your tolerance level)
1/3 cup cashew cream
2 tablespoons non-dairy milk)
1/4 teaspoon salt
1/2 cup shelled edemame
1/3 cup chopped cucumber
Soy sauce to taste
1/2 avocado (or 1 small avocado), chopped
Optional garnish: 2 pieces roasted seaweed snacks, crumbled
- Bring one cup of water to boil, add rice, and reduce to low heat. Cover and cook until water is absorbed, 20 to 25 minutes.
- Mix wasabi powder with about 1 teaspoon of hot water to make a thick paste. Let sit 5 minutes.
- Stir together wasabi paste, yogurt (or cashew cream), milk (or non-dairy milk), and salt.
- If using frozen edemame, rinse with warm water to thaw.
- Prepare cucumber.
Cook and serve:
- Add soy sauce to warm rice, stir.
- Top with cucumber, edemame, wasabi sauce (if it has been refrigerated, you may need to stir in a little more milk—dressing will thicken when chilled), avocado, and crumbled roasted seaweed snacks (optional).
You can also do this dish more like a salad, slicing up spinach and dino kale, then going light on the rice: