When your 6-year-old says “best salad EVER”, it’s hard to remain calm and not to do a little victory dance in front of him. We love Japanese food at our house, it’s always tops on the list of choices for a dinner out. This has all the flavour of a vegetarian maki roll, but without the bother of rolling it yourself (which I admit to being not very good at).
The inspiration for this dish comes from a time when I worked in an office full of wonderful, artsy women. We would have a potluck lunch every once in a while (they were so amazing that we tossed around the idea of putting a cookbook together)! One of the ladies used to make a version of this salad and I always remember it as one of my favourites.
This vegetarian sushi salad is complete with protein, healthy fats, whole grains, seaweed and crunchy raw vegetables – what more could you want? Serve it up with a side of fresh pineapple and a thermos of miso soup for a delicious and nutritious school lunch. It’s also fun to roll up a whole grain tortilla with some hummus or cream cheese and apple butter, then cut it to look like sushi rolls. Take a walk on the wild side and add a glob of wasabi paste for you own midday meal.
3 cups cooked short-grain brown rice
1/4 cup brown rice vinegar
1 tablespoon of Bragg Liquid Aminos (or tamari sauce)
1 cup boiled edamame (young soybeans), shelled
1 large carrot, peeled and chopped
3 baby cucumbers chopped (or 1/2 large English cucumber)
1/2 a red bell pepper, chopped
1/2 an avocado, chopped
1 tbsp sesame seeds (or hemp hearts, which I would have used if I had thought of it when making this)
3 tablespoons of mayonnaise (optional – but recommended)
1/2 sheet of nori seaweed, cut into slivers with scissors
Let the rice sit for ten minutes after cooking.
Mix the remaining ingredients into the cooked rice.
This is good warm, at room temperature or even straight out of the fridge. Once again, I ate mine for breakfast, but the kids will be enjoying a delicious sushi-inspired school lunch today!