Brown rice gyoza bowl


  • 5 itsu sesame tuna gyoza dinner dumplings
  • 125g (4½) of cooked brown rice
  • Half an avocado
  • A quarter cucumber (cut into thin rounds)
  • 2 thinly sliced radishes
  • A small carrot (cut into matchsticks sized pieces)
  • The zest and juice of half a lime
  • A handful of coriander leaves
  • A tbsp of pickling liquid from pickled ginger
  • (often found in sushi, available in most supermarkets)
  • A tbsp of toasted pumpkin seeds (optional
  •  1½ tbsp salted peanuts, lightly chopped


  1. Mix a tbsp of the ginger pickling with lime zest and a pinch of salt in a small dish.
  2. Coat the thinly-sliced cucumber and radish wth the pickle and lime zest and leave for 5 minutes to preserve.
  3. Pan-cook the gyoza as per the packet instructions.
  4. Arrange the cooked rice, avocado, carrot, coriander and pumpkin seeds in a bowl.
  5. Drain the pickled cucumber & radish & put the juices to the side.
  6. Add the cucumber & radish into the bowl and spoon over the pickled juices.
  7. Top with the crispy itsu sesame tuna gyoza dinner dumplings to finish.


Preparation time: 10 mins

Serves: 1 

Nutrition: n/a



Double, triple or quadruple quantities for a healthy family meal!


  • Recipe courtesy of Ellie Jarvis and itsu.
  • itsu dumplings can be found in Waitrose and Tesco supermarkets for £3.50 per pack.

  • For more great recipes see Yours Magazine out every fortnight, on a Tuesday