Step 1

Bring a medium pot of water to the boil. Rinse rice under running water. Add the rice to the boiling water, reduce heat and simmer for 30 minutes. Once cooked, rinse under cool water and drain.

Step 2

Blanch the pre-cooked frozen edamame beans in boiling water for 2-3 minutes, rinse under cold water. If the beans you are using have not been pre-cooked or are raw then cook according to instructions on the packet.

Step 3

In a small frying pan or skillet add 1 Tbsp of oil and 1/2 Tbsp of tamari or soy sauce. Add the cashew nuts and sunflower seeds and stir for 2-3 minutes on medium heat until they are lightly golden. Remove and set aside on a paper towel to drain.

Step 4

Peel and chop the mushrooms and chop the spring onion. Stir these through the brown rice. Roughly tear the nori seaweed into strips and stir through the rice.

Step 5

Assemble your rice bowls, add the rice in first with the mushrooms, onion, and seaweed mixture. Next top with sliced radish, chopped radish leaves or other greens, the edamame beans, and the cashew and sunflower seeds.

Step 6

Pour the dressing over each rice bowl. Top with fresh chili if desired.