Ingredients

• 1 cup cooked brown rice as a base
• 3/4 cup edamame beans
• 1/2 cup julienne grated carrot
• 1/2 cup sliced cucumber 
• 1/2 cup grated purple cabbage 
• 1/2 cup coriander
• 3/4 cup fresh firm tofu 
• 1/4 cup shredded dry seaweed or seaweed salad

Topped with Culley's Sriracha Mayo, sesame oil and sesame seeds!