To make the lemon vinaigrette, whisk the first 5 ingredients until well combined. Set aside.
Cook rice according to directions on package, allow to cool, then fluff.
Add bell pepper and ¼ cup lemon vinaigrette to the rice. Toss gently to combine, then set aside for at least 15 mins to let the flavors meld.
To make creamy wasabi dressing, add mayonnaise, parsley, balsamic vinegar, wasabi paste, agave, salt, and black pepper to a blender. Blend until mixture is smooth. Set aside.
To assemble the seaweed bites, start with a layer of roasted seaweed snack.
Top each piece of seaweed with 2 tbsp rice salad, cucumber, mango, and avocado slices. Drizzle with creamy wasabi dressing.
Garnish with microgreens, sesame seeds and/or red pepper flakes. Serve immediately.
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