Ready in 15 minutes: Serves 1
• 125g cooked brown rice
• 1/4 cucumber
• 2 radishes thinly sliced
• 1 small carrot cut into matchsticks
• 1/2 lime zest and juice
• 1 handful coriander leaves
• 1 tbsp sushi ginger
• 1/2 avocado
• 6 itsu frozen vegetable gyoza
• 1 tbsp toasted pumpkin seeds
Mix a tbsp of the ginger pickling with lime zest and
a pinch of salt in a small dish.
Coat the thinly-sliced cucumber and radish with the pickle
and lime zest and leave for 5 minutes to preserve.
Pan-cook the gyoza as per the pack instructions.
Arrange the cooked rice, avocado, carrot, coriander
and pumpkin seeds in a bowl.
Drain the pickled cucumber and radish.
[put pickling brine aside]
Add the cucumber and radish into the bowl and spoon
over the brine.
Top with the crispy itsu gyoza dinner dumplings to finish.