Take hearty, nutty brown rice, top it with a bunch of veggies and protein-packed edamame, pour on a highly addictive dressing, and be happy with a sushi salad. Feel free to throw on some grilled or roasted tofu, tempeh, or seitan for even more heft.
Ingredients
Rice Bowl
- 2 cups (300 g) frozen shelled edamame beans
- 4 cups (740 g) cooked brown rice
- 4 Persian cucumbers, sliced into rounds
- 3 avocados, peeled and sliced
- 2 handfuls baby spinach leaves
- 1 splash extra-virgin olive oil
- 1 tablespoon sesame seeds (white, black, or both), toasted
- 4 nori seaweed sheets, toasted and cut into thin strips
- 1 pinch sea salt
- 1 pinch black pepper
Sesame-Miso Dressing
- 3 tablespoons miso paste
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin
- 1 teaspoon 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. Cook for 1-2 minutes, until they are tender yet still crunchy. Drain and run under cold water.
To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined—you want the consistency of cream. Stir in the sesame seeds.
In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach and toss together gently. To serve, transfer salad to a serving plate, 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.
