This salad brings all your favourite sushi flavours into one healthy, satisfying meal with less carbs and sugar plus way more veggies and leafy greens.
I always hate the way I feel after eating sushi but love the ingredients so have been playing around with making my own quinoa sushi and experimenting with different salads.
This salad has the chewy brown rice, tangy miso dressing, creamy avocado and a ton of veggies! With no added sugar, no sugary white rice and way less sodium, you can enjoy the taste of sushi without any guilt or that overly stuffed feeling that rolls of sushi leaves you with.
Sushi Salad
2016-03-08 09:47:19
Serves 2
All the sushi flavours without the sugar, carbs or sodium.
Prep Time
30 min
Ingredients
- 1 head of Romaine lettuce
- 3-4 Big Collard Green leaves
- 1 cup cooked brown rice
- 1/2 cucumber sliced (I got fancy and used my spiralizer)
- 1 large carrot sliced (or again, spiralled)
- 1 large avocado, cut up
- 1 sheet of nori, cut into thin strips
- 2-3 green onions
- 1-2 tbsp sesame seeds
- Dressing
- 2 tbsp of miso paste
- 2 Seasoned rice vinegar
- freshly grated ginger (I like lots!)
- 2 tbsp of veganaise (sub regular mayo)
- a few drops of Braggs soy sauce.
Instructions
- Start by cooking one cup of brown rice in 2 cups of organic vegetable broth for 30 mins or according to package directions.
- Chop up all the veggies while the rice is cooking.
- To cut the nori, wet the blade of your sharpest knife and cut into ribbons.
- Make the dressing by either shaking all the ingredients in a mason jar or using your blender.
- Add all ingredients together and toss with dressing:)
- Sprinkle with sesame seeds.
Notes
- You can sub any kind of lettuce you have in the fridge, I am confident it would taste amazing no matter what!
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