Black rice poke bowl

Rinse and drain half a cup of black rice two to three times to get rid of the excess starch, then add half a cup of water.

Break about one gram of wakame seaweed into small pieces and add it to the rice; it expands as it cooks.

Bring to medium high heat, stir when the water starts to bubble, then turn down to medium low, cover and cook 15 minutes.

Finely slice the purple cabbage, cut half a small carrot into fine matchsticks, finely chop a stick of green onion and cube half a large avocado.

Turn the heat off and let the rice steam 10 minutes, then stir and let it cool.

Chop a couple of cooked beets into small cubes.

Whisk a tablespoon each of lemon juice, maple syrup, miso paste and gochujang with a teaspoon of toasted sesame oil and one and a half tablespoons of soy sauce; enough dressing for two portions.

Plate the rice and seaweed, then the avocado, carrots, purple cabbage, a quarter cup each edamame and corn and the green onion, pour over the dressing and sprinkle with black and white sesame seeds; serve with a wedge of lime.