Cook sushi rice according to package instructions.Season with vinegar and let cool.Meanwhile, in a bowl, combine sesame oil, garlic, ginger, soy sauce, rice vinegar, hot pepper sauce, brown sugar and green onions. Stir to dissolve brown sugar and add legumes.In 4 bowls, divide rice and garnish in sections, alternating colors with lettuce, carrots, diced cucumber, kimchi and legumes.Sprinkle with fresh coriander and add mayonnaise.Source: Bonduelle

1 1/4 cup (310 mL) sushi rice To taste, seasoned rice vinegar 2 teaspoons (10 mL) toasted sesame oil 1 clove garlic, chopped 1 teaspoon (5 mL) ginger 1 tablespoon (15 mL) soy sauce 2 tablespoons (30 mL) rice vinegar 1 teaspoon (5 ml) hot pepper sauce 1 tablespoons (15 mL) brown sugar 2 green onions, chopped 14 oz (398 mL) 1 can Bonduelle Mixed Beans 4 cups (1 l) iceberg lettuce, chopped 14 oz (398 mL) 1 can Del Monte Shredded Carrots 1/2 English cucumber, diced To taste, kimchi 3 tablespoons (45 mL) fresh coriander, coarsely chopped To taste, mayonnaise