Instructions

• If your edamame is still frozen, thaw 1/3 cup under cold running water or let sit until softened. If your cooked forbidden black rice is chilled, warm 1 cup briefly in the microwave (30–60 seconds) or in a saucepan over low heat; fluff with a fork.
• Soft‑boil 1 to 2 eggs (if not already cooked): bring a small saucepan of water to a gentle boil, lower the eggs in, and cook 6–7 minutes for a runny yolk (adjust time for firmer yolk). Transfer eggs to cold water, peel, and set aside.
• Peel the carrot into thin ribbons using a vegetable peeler. Thinly slice 1/4 cup daikon radish. Slice 1/2 avocado. Chop 1 scallion if using.
• In a bowl, place two handfuls mixed salad greens as the base.
• Add 1 cup cooked forbidden black rice on top of the greens, then arrange the carrot ribbons, 1/2 avocado slices, 1/3 cup thawed edamame, and 1/4 cup thinly sliced daikon around the bowl.
• Peel and halve the 1 to 2 soft‑boiled eggs and place them in the bowl.
• Drizzle Sesame Ginger Dressing over the bowl to your liking, then sprinkle sesame seeds.
• Add chopped scallion and pickled ginger if using. Season with sea salt and freshly ground black pepper. Serve with lemon or lime wedges and sriracha on the side, if desired.