Pickle Works Rice Bowl
1 1/2 cups cooked rice (we love calrose, but use your favorite)
1 sausage or smoked salmon (or a couple ounces of your choice of protein)
2 Tablespoons GSPW Golden Beet Slaw
2 Tablespoons GSPW Bok Choy Misozuke
2 each GSPW “Kosher Dill” Radishes, sliced
1 Tablespoon GSPW Hurricane Furikake
For the egg:
Bring 1 quart of water up to a boil with a teaspoon of salt. Using a slotted spoon, gently add your egg to the water and boil for 6 minutes, then drop the egg into ice water to quickly stop the cooking. Gently crack the shell and peel the egg, store in a cup of water.
Place rice on the bottom of the bowl, and make a dent in the center for the egg. Garnish with the sausage and fermented vegetables then sprinkle with the furikake.