This deconstructed sushi salad is where you get to throw all your favourite sushi inners into one big delicious salad and drench it in a spectacular gingery sauce.
A big hearty salad is a great dish to take to social events where you suspect vegan dishes might be on the low side. This salad goes a long way, is nutrient dense, and, importantly, it will fill you up.
Everysingleperson who has tried this salad has loved it.
As there are lots of components (as many as you want really) it may seem daunting, but bare with me.
Sushi salad
Ingredients
1 cup brown/wild rice, uncooked*
2 cups broccoli, cauliflower, finely chopped
1 splash of tamari
1 splash of mirin (optional)
2 Tbl sesame seeds, toasted
½ block of tofu, sliced lengthways
1 carrot, shredded
1 red capsicum, chopped
½ avocado, chopped
½ nori sheet, cut into small pieces
Sprouts/watercress/ripped lettuce
Method
Cook rice as per instructions. You want the grains separate, not gluggy. Fluff with a fork and leave to cool. The wild and brown varieties of rice make this easier than white rice. Do not use sushi rice as it will stick together.
Heat a little sesame oil in a large pan and toss in the broccoli and cauliflower (cut small), stirring well. Splash in some tamari and mirin to prevent sticking. I like my veges crunchy so I don’t cook them for long.
Sear the tofu strips in a little tamari, slice.
Mix the cooked ingredients through the rice in a big bowl. Cool.
Before serving add in the carrot, capsicum, nori pieces and fresh greens/sprouts. Transfer to your serving dish and garnish with avocado and toasted sesame seeds.
I like to serve the sauce separately, so you may need to double the recipe as people will reach for more!
Creamy ginger dressing
1 Tbl fresh ginger, minced
1-2 garlic, minced
1 Tbl tahini
1 Tbl tamari
2 tsp maple syrup
1 tsp mustard
¼ cup water
Blend until creamy.
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For more big salads click here and be sure to check out more sauces and dressings here.
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