¼ cup chilli vegannaise(¼ cup vegan mayonnaise plus ½ teaspoon chilli flakes)
1 cup kimchi
1 sheet noricut into thin strips
2 Tbspsesame seedstoasted
handfull fresh coriander leavesto serve
sriracha(optional)
Instructions
Rinse and drain the buckwheat well. In a saucepan, cover buckwheat with 4 cups water and a pinch of salt. Bring to the boil then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
Thoroughly rinse and drain cooked buckwheat and divide among 4 bowls. Arrange edamame, radish, bean sprouts, cucumber and avocado over the buckwheat. Drizzle with vegannaise and top with kimchi, nori, sesame sees and coriander.