Description
If you don’t have my cookbook, and therefore have not made my Sushi Salad, now is the time! It is super easy and a real crowd pleaser.
Ingredients
Salad
2 cups (dry) Sushi rice (Brown, if possible. You can also layer brown and white.)
2 cups English cucumber, julienned (approximately 2 English cucumbers)
2 cups carrots, julienned
1 sheet Nori (seaweed), cut into strips, about 3 inches long and half an inch wide. (You can also use seaweed snacks)
1 avocado, diced
1 recipe Sesame Sticks (see below)
2 Tablespoons sesame seeds (You can use black, white or unhulled tan sesame seeds or a combination.)
Dressing
¼ cup low sodium tamari (or soy sauce, coconut aminos or Bragg’s Liquid Aminos)
¼ cup seasoned rice wine vinegar
1 teaspoon maple syrup
1 teaspoon toasted sesame oil
Sesame Sticks
Each package of tofu serves 4
1 package extra firm tofu (Preferably high protein. Otherwise, you should probably press it).
2 Tablespoons Bragg’s liquid aminos (or tamari or low sodium soy sauce)
1 Tablespoon sesame oil
Instructions
Cook the rice according to the directions on the bag. Let cool. Place the cooked rice in the bottom of a large glass bowl and pat down to make an even surface. Set aside.
Julienne (or dice) the cucumbers and carrots and place in a small bowl. Set aside.
Pour the tamari up to the ¼ cup line of a liquid measuring cup. Add the vinegar so that you have liquid up to the ½ cup line. Add the syrup and oil. Stir to combine.
Pour the dressing over the vegetables and mix. Place the vegetable mixture over the sushi rice and pat down to make an even layer.
Place the sesame sticks in the bowl in an even layer.
Cut the nori into strips, 3 inches long and 1 inch wide. Sprinkle the nori evenly on top of the salad. Dice the avocado and sprinkle that around. Then sprinkle the sesame seeds over the whole bowl.
Sesame Sticks
Heat oven to 425. Cut the tofu into approximately 14 sticks. You can do this by cutting through the block horizontally and then making 7 vertical cuts. Cover a large cookie sheet with parchment paper. Space out the sticks on the paper.
Mix the liquid aminos and sesame oil. Drizzle 1 teaspoon over each stick, letting the liquid drip down the sides. Bake for 20 minutes. Take the tray out of the oven and flip the sticks over. Let rest for 5 minutes.
Notes
You can also dice the tofu into squares if you choose.
- Category: Main Meal
Keywords: Vegan Sushi Salad