Zubereitung

1. 1

   Cook the rice according to the packet and let it cool slightly so it is still warm.

2. 2

   Slice the cucumber thinly, halve and stone the avocado and cut it into wedges. Warm the edamame briefly if needed.

3. 3

   For the dressing, finely grate the ginger and stir it together with the soy sauce, rice vinegar and sesame oil.

4. 4

   Toast the sesame seeds in a dry pan until golden.

5. 5

   Divide the rice between bowls, arrange the edamame, cucumber and avocado on top, scatter with sesame and drizzle with the ginger-soy dressing.