Sushi Salad


Author Notes: 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. For extra protein, try topping the salad with a fried or hard-boiled egg.

From "Family: New Vegetarian Comfort Food to Nourish Every Day © 2019 by Hetty McKinnon." Photography © 2019 by Luisa Brimble. Published by Prestel.
Hetty McKinnon

Serves: 4
Prep time: 10 min
Cook time: 5 min

Ingredients

Rice Bowl

  • 2 cups (300 g) frozen shelled edamame beans
  • 4 cups (740 g) cooked brown rice
  • 4 Persian cucumbers, sliced into rounds
  • 3 avocados, peeled and sliced
  • 2 handfuls baby spinach leaves
  • 1 splash extra-virgin olive oil
  • 1 tablespoon sesame seeds (white, black, or both), toasted
  • 4 nori seaweed sheets, toasted and cut into thin strips
  • 1 pinch sea salt
  • 1 pinch black pepper

Sesame-Miso Dressing

  • 3 tablespoons miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds (white, black, or both), toasted
In This Recipe

Directions

  1. Bring a small pot of salted water to the boil and add the edamame. Cook for 1-2 minutes, until they are tender yet still crunchy. Drain and run under cold water.
  2. To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined—you want the consistency of cream. Stir in the sesame seeds.
  3. In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach and toss together gently. To serve, transfer salad to a serving plate, 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.

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