If rice bowls are your staple dinner, this vegetarian sushi salad loaded with brown rice, avocado, edamame, seaweed, and sesame miso dressing is right up your alley.
Ingredients
2 cups frozen shelled edamame beans
4 cups cooked brown rice
4 Persian cucumbers, sliced into rounds
3 avocados, peeled and sliced
2 cups baby spinach leaves
Extra-virgin olive oil
1 tablespoon sesame seeds (white, black or both), toasted
4 nori seaweed sheets, toasted and cut into thin strips
Sea salt and black pepper
3 tablespoons miso paste
1 talespoon toasted sesame oil
1 tablespoon mirin
1 teaspoon granulated sugar
1 teaspoon sesame seeds (white, black or both), toasted
Instructions
Bring a small pot of salted water to the boil and add the edamame beans. Cook for 1 to 2 minutes, until the pods are tender yet still crunchy. Drain and run under cold water. Set aside.
Whisk together the miso paste, sesame oil, mirin, sugar and 1 to 2 tablespoons water until well combined – you want the consistency of cream. Stir in the sesame seeds.
Combine the rice, cucumber, avocado and baby spinach and toss together gently in a large bowl. To serve, 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.
