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.
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.
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.
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.