Directions

To Make

1. In a small bowl, mix the sesame oil, light soy sauce, rice vinegar, raw honey, sesame seeds, garlic, and ginger to make the dressing sauce.
2. Marinate the shredded carrots and thinly sliced red cabbage with 1/2 tsp of the dressing.
3. Make an avocado rose with the sliced avocado for garnish.
4. Divide the cooked rice among bowls and top with radishes, carrots, cubed avocado, cucumber, and red cabbage.
5. Place an avocado rose in the center of each bowl and garnish with roasted buckwheat, sesame seeds, and fresh coriander.
6. Serve warm or at room temperature, with the remaining dressing served on the side.