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Prep time
10 minutes
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Cook time
5 minutes
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Serves
4
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 Lui McKinnon
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Ingredients
- Rice Bowl
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2 cups
(300 g) frozen shelled edamame beans
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4 cups
(740 g) cooked brown rice
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4
Persian cucumbers, sliced into rounds
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3
avocados, peeled and sliced
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2 handfuls
baby spinach leaves
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1 splash
extra-virgin olive oil
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1 tablespoon
sesame seeds (white, black, or both), toasted
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4
nori seaweed sheets, toasted and cut into thin strips
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1 pinch
sea salt
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1 pinch
black pepper
- Sesame-Miso Dressing
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3 tablespoons
miso paste
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1 tablespoon
toasted sesame oil
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1 tablespoon
mirin
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1 teaspoon
sugar
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1 teaspoon
sesame seeds (white, black, or both), toasted
Directions
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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.
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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.
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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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