Sushi salad bowl with creamy sesame dressing
Prep Time:
15 minutes
Cook Time:
20 minutes
Serving Size:
1/2 recipe (450 g)
Lunch
If you love sushi then this salad is for you. It has all the makings of sushi without the fuss. The creamy ginger dressing on top of the crunchy fresh vegetables is irresistible.
Ingredients
Serves: 2
- ½ cup (125 mL) brown rice (or use 1 cup cooked, cooled leftover rice)
- 1 cup (250 mL) water
- 3 Tbsp (45 mL) rice vinegar, divided
- 1 tsp (5 mL) sugar
- 1 tsp (5 mL) + 1 Tbsp (15 mL) reduced sodium soy sauce, divided
- 1 Tbsp (15 mL) reduced fat mayonnaise
- ½ tsp (2.5 mL) grated fresh ginger
- 1 Tbsp (15 mL) canola oil
- 1 tsp (5 mL) sesame oil
- 1 cup (250 mL) sliced cucumber
- ½ cup (125 mL) sliced carrot
- 1 ½ cups (375 mL) shelled, cooked and cooled edamame
- 1 ½ cups (375 mL) leafy greens (like spinach, arugula or romaine lettuce)
- ¼ cup (60 mL) sliced radish
- ¼ cup (60 mL) sliced green onion
- ½ a ripe avocado, sliced
- 1 Tbsp (15 mL) toasted sesame seeds
Instructions
- Bring water and rice to a boil on medium-high heat until it comes to a boil. Reduce to low, cover and cook for about 30 minutes. Meanwhile, mix 1 Tbsp rice vinegar, with sugar and 1 tsp soy sauce. Mix into cooked rice, tossing lightly with a fork. Set aside to cool.
- Mix 2 Tbsp rice vinegar, 1 Tbsp soy sauce, mayonnaise, ginger, canola oil and sesame oil until well blended. Set aside.
- Divide cooled rice along with cucumber, carrot, edamame, greens, radish, onions and avocado between two bowls. Drizzle evenly with dressing and top with sesame seeds.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 510 | |||
| Fat 28 g | 37 % | ||
| Saturated Fat 3.5 g + Trans Fat 0 g | 18 % | ||
| Cholesterol 0 mg | |||
| Sodium 570 mg | 25 % | ||
| Carbohydrate 53 g | |||
| Fibre 14 g | 50 % | ||
| Sugars 9 g | 9 % | ||
| Protein 19 g | |||
