Sushi Salad
Ingredients
The salad
-
1
cup
short grain brown rice
-
1–2
cups
frozen, shelled edamame
-
4
pieces
Persian or small cucumbers
-
2
pieces
avocados
-
a few handfuls
baby spinach or other tender greens
-
1
tablespoon
sesame seeds
-
4
sheets
toasted nori seaweed
-
to taste
sea salt
-
to taste
optional
olive oil
The dressing
-
3
tablespoons
miso paste
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
mirin
-
1
teaspoon
sugar
-
1
teaspoon
sesame seeds
-
1–2
tablespoons
water
Instructions
- Cook the rice in an Instant Pot with water and salt, then let it cool.
- Boil salted water and cook the edamame for 1 minute, then drain and cool.
- Whisk together miso paste, sesame oil, mirin, sugar, and water to make the dressing.
- Combine rice, edamame, cucumber, avocado, and spinach in a bowl and toss gently.
- Serve by drizzling dressing over the salad, adding olive oil and salt, and topping with nori and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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