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Ingredients
- Salad
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2 cups
cooked brown rice
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2
sheets toasted nori, sliced into shreds
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1
watermelon radish, julienned
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1
carrot, julienned
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1
avocado, sliced
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2 tablespoons
mayonnaise mixed with wasabi paste to taste
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pickled ginger to garnish
- Dressing
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1/4 cup
olive oil
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2 tablespoons
tamari
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1 tablespoon
rice vinegar
Directions
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Mix dressing with rice. Add shredded nori in small batches so it doesn’t stick together. Divide rice among four bowls. Top with vegetables. Garnish with avocado, pickled ginger, and wasabi mayo.
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Variations: Veganize by subbing vegenaise. Add different proteins, like tofu, edamame, grilled shrimp, smoked salmon, or seared tuna.
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