Sushi Salad
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Two Peas & Their Pod · by Maria Lichty★ 4.8 (4)

Sushi Salad

NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 22%
CARBS 63G55% OF CAL
13G FIBER35G OTHER15G TOTAL SUGAR
FAT 22G43% OF CAL
2G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A sushi-flavored rice salad with cucumber, carrots, edamame, avocado, and nori, dressed in a ginger-vinegar vinaigrette. All the sushi tastes in easy salad form.

mainjapanesebowlsaladdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

  • 1 cup short grain brown rice
  • 2 1/4 cups water
  • 1/4 cup (plus 3 tablespoons rice vinegar)
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon sesame seeds
  • 3 tablespoons canola oil
  • 2 tablespoons finely chopped pickled ginger
  • 3 green onions (chopped)
  • 2 medium carrots (chopped)
  • 1 large seedless cucumber (peeled and chopped)
  • 1 cup shelled edamame
  • 2 sheets nori (cut into thin strips (sheets of dried seaweed))
  • 1 avocado (peeled, pitted, and sliced)
  • For the dressing:
  • 2 teaspoons wasabi powder
  • 1 tablespoon hot water
  • 2 tablespoons cold water
  • 2 tablespoons soy sauce
  • 2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
PREP
10M
SODIUM
1624MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.