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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator. The recipe was adapted from Ann and Jane Esselstyn. Makes 4-6 approximately

Gather and Prep: (*this is also the order of the stacks from bottom to top in cup measure, see directions below)
  • 1 chopped red pepper
  • 1 chopped mango
  • 3 chopped green onion – remove both tips
  • ¼ chopped red cabbage
  • 3 chopped baby cucumbers or ½ seedless English cucumber
  • 4 cups of short grain brown rice - sticky

For decoration:
  • 1 avocado sliced
  • Roasted sesame seeds

Directions:  This can be a fun interactive dish to do with others!

In a 1 cup measure – put each ingredient in from bottom to top* – the last stack/layer is the short grain brown rice – press it down and then turn the loaded cup upside down onto a plate (optional: decorate plate with ½ half a seaweed wrap that you have broken up into pieces). Now the rice will be on the bottom and the red peppers on top.

Decorate with a couple slices of avocado and a sprinkle of roasted sesame seeds.

So much fun and delicious!