• 160 g whole grain rice
  • 1 large mango, ripe
  • 200 g Edame beans, peeled
  • 1 small cucumber
  • 6 radishes, finely sliced
  • 1 small red chili pepper
  • 30 ml lime juice
  • 30 ml tamari
  • 30 ml rice syrup
  • 10 ml fresh ginger juice
  • 1 - 2 tsp sesame oil, toasted
  • 1/2 tsp sea salt, black pepper
  • 1 pack of Happy Ocean Shrimps
  • 2 tbsp sunflower oil, virgin
  • 2 tbsp tamari
  • 1 tbsp agave syrup
  • 1 tsp lemon juice


  • Fresh coriander leaves
  • 5 mint leaves, finely chopped
  • Sesame seeds for sprinkling


Peel the mango, core it and cut it into fine cubes. Wash the cucumber and slice it into thin slices. Clean the radishes and slice them finely.

Open the chili pepper lengthwise, remove the seeds and chop finely. Mix the chili, lime juice, tamari, rice syrup, ginger juice, sesame oil, sea salt and black pepper. Finely chop the coriander and mint leaves.

Cook whole grain rice according to package instructions. Strain and set aside. Meanwhile, heat oil in a pan. Sear the shrimps on both sides. Deglaze with tamari and agave syrup. Divide the whole grain rice between two bowls.

Top with fried shrimps, edamame beans, mango cubes, cucumbers, radishes and fresh sprouts. Drizzle with chili vinaigrette and sprinkle with sesame seeds.

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