Okonomiyaki-Style Brussels Sprouts

Preheat oven to 450°F. Heat 1 tbsp vegetable oil in a large oven-proof skillet over high heat. Add Brussels sprouts and a pinch of salt. Cook, undisturbed, until sprouts are well browned on one side, 2 to 3 minutes. Transfer skillet to the oven and cook until sprouts are fork-tender, 10 to 12 minutes. Keep the oven on for step 4. (4-serving meal: use 2 tbsp vegetable oil).

Add just 2 tsp lime juice, sugar, radishes, and 2 tsp vegetable oil to a small bowl. Stir to combine and set aside. (4-serving meal: use 4 tsp lime juice, 4 tsp vegetable oil).

Add lime zest, remaining lime juice, mayo, and a pinch of salt to a bowl and stir to combine. Make a small tear at the top of the brown rice bag and microwave bag for 1 minute.

Add garlic, ginger, and Bali BBQ sauce to a small bowl and whisk to combine. Add BBQ sauce mixture to the Brussels sprouts and return to the oven until the sprouts are crispy, 1 to 2 minutes.

Divide rice between bowls and top with okonomiyaki-style Brussels sprouts and marinated radishes. Drizzle with citrus mayo and Sriracha. Sprinkle with cilantro and sesame seeds. いただきます!