1 1/2cupsbrown ricecooked, about 3/4 cup uncooked, see notes.
1cupcarrotchopped
1cupcucumberchopped
2tspsesame seeds
1 avocadosliced
1TbspBragg Liquid Aminosto taste, optional
Instructions
Heat oil in a medium skillet. Add chopped tempeh. Cook tempeh, stirring frequently, until browned and a little crispy. While tempeh is cooking, divide rice evenly among 4 bowls. Remove tempeh from heat and distribute atop the rice in each of the bowls. Add cucumber and carrot to the bowls. Sprinkle crumbled nori over each bowl. Top each bowl with sesame seeds. Fan out avocado slices over each bowl. Sprinkle with Bragg, if desired. (Note: Nori Roll Bowls can be served hot or cold.)
Notes
To cook brown rice (including instant pot), use THIS RECIPE.