1 cup of black rice
1 tbs of soy sauce
1 tbs of agave
1 tbs of sesame oil
1 tsp of rice vinegar
1/4 tsp of ground ginger
1/4 tsp of garlic powder
1 cup of sliced baby bella mushrooms
2 avocado roses
1/3 cup of edamame beans
1. In a medium pot bring water to a boil and add black rice. Lower temperature to low heat and cover. Stir occasionally until rice is tender (we seasoned ours with a splash of rice vinegar and sesame oil). Cover rice and set aside.
2. In a medium-sized bowl add soy sauce, agave, sesame oil, rice vinegar, ground ginger, and garlic. Add mushrooms and stir well. Allow mushrooms to marinate for 5 minutes and then add to a small pot on medium heat.
3. Cook mushrooms for a few minutes and set aside. Slice pineapple in half and gut the middle.
4. Add rice to the bowl along with avocado, carrot, cucumber, mushrooms, and edamame. Garnish with hemp seeds. Serve and enjoy!