Vegetarian Sushi Salad
If rice bowls are your staple dinner, this vegetarian sushi salad loaded with brown rice, avocado, edamame, seaweed, and sesame miso dressing is right up your alley.
Serves4
Brown rice bowls have become a midweek staple in our home. Extremely adaptable, they allow me to use up whatever vegetables are in my fridge, and are a great way to enjoy leftover roasted vegetables. I had originally named this dish “miso brown rice salad with avocado, edamame, and seaweed,” but my kids proclaimed it the “sushi salad” when I brought it to the table, so hence it is named. Top with a fried or hard-boiled egg for extra protein.
Sushi Salad
If rice bowls are your staple dinner, this vegetarian sushi salad loaded with brown rice, avocado, edamame, seaweed, and sesame miso dressing is right up your alley.
Serves 4
Nutritional Info
Ingredients
- 2 cups
frozen shelled edamame beans
- 4 cups
cooked brown rice
- 4
Persian cucumbers, sliced into rounds
- 3
avocados, peeled and sliced
- 2 cups
baby spinach leaves
Extra-virgin olive oil
- 1 tablespoon
sesame seeds (white, black or both), toasted
- 4
nori seaweed sheets, toasted and cut into thin strips
Sea salt and black pepper
For the sesame miso dressing:
- 3 tablespoons
miso paste
- 1 talespoon
toasted sesame oil
- 1 tablespoon
mirin
- 1 teaspoon
granulated sugar
- 1 teaspoon
sesame seeds (white, black or both), toasted
Instructions
Bring a small pot of salted water to the boil and add the edamame beans. Cook for 1 to 2 minutes, until the pods are tender yet still crunchy. Drain and run under cold water. Set aside.
Make the dressing:
Whisk together the miso paste, sesame oil, mirin, sugar and 1 to 2 tablespoons water until well combined – you want the consistency of cream. Stir in the sesame seeds.
Combine the rice, cucumber, avocado and baby spinach and toss together gently in a large bowl. To serve, drizzle over the sesame miso dressing and a little olive oil, season with sea salt and black pepper and top with the sesame seeds and nori strips.
Reprinted with permission from FAMILY, New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon copyright © 2019. Photographs copyright © 2019 by Luisa Brimble. Published by Prestel USA.
