Sushi Salad
Ingredients
The salad
-
1
cup
short grain brown rice
-
2 ¼
cups
water
-
¼
cup
rice vinegar
-
3
tablespoons
rice vinegar
-
¼
cup
granulated sugar
-
1 ½
teaspoons
salt
-
1
tablespoon
sesame seeds
-
3
tablespoons
canola oil
-
2
tablespoons
finely chopped pickled ginger
-
3
stalks
green onions
-
2
medium
carrots
-
1
large
seedless cucumber
-
1
cup
shelled edamame
-
2
sheets
nori
-
1
large
avocado
The dressing
-
2
teaspoons
wasabi powder
-
1
tablespoon
hot water
-
2
tablespoons
cold water
-
2
tablespoons
soy sauce
-
2
teaspoons
ginger juice
Instructions
- Cook the rice and water in a large pot until simmering, then cover and cook on low for about 45 minutes.
- In a small saucepan, boil ¼ cup of vinegar with sugar and salt until dissolved, then remove from heat.
- Combine the cooked rice with the vinegar mixture in a large bowl and let it cool.
- Stir in sesame seeds, remaining vinegar, oil, ginger, green onions, carrots, cucumber, edamame, and nori strips into the rice.
- Top the salad with avocado slices.
- For the dressing, mix wasabi powder with hot water, then add cold water, soy sauce, and ginger juice.
- Drizzle the dressing over the salad and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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