Sushi Salad
Rating:
Ingredients:
- ½ cup frozen edamame beans
- 1 nori sheet
- ¼-½ avocado
- 1 cup leafy greens or cabbage
- 1 handful veggie sticks e.g. cucumber, carrot, capsicum...
- 50g smoked salmon
- ½ cup cooked brown rice
- Garnished: chopped spring onion, sesame seeds, soy sauce and a small drizzle of sesame oil
Method:
- Prepare brown rice as per rice packet instructions.
- Add frozen edamame beans into a bowl, and pour over enough boiling water to cover. Let sit while you prep the rest of your bowl.
- Prepare veggies - wash and finely slice your veggie sticks. Slice cabbage/leafy greens. Slice avocado thinly into slices.
- Drain edamame beans and keep aside.
- Using kitchen scissors, cut nori sheet into thick strips.
- Into a bowl arrange your rice, veggies, smoked salmon, edamame beans, rice and nori sheets.
- Garnish with sesame seeds and sliced spring onion. Serve with a small drizzle/bowl of soy sauce on the side for your dressing.
Notes:
To make gluten-free: Use tamari or a gluten-free soy sauce
To make lower-carb: Drop the rice and add an extra handful of veggies
To make lower-carb: Drop the rice and add an extra handful of veggies