Vegan Sushi Salad ... my ultimate favourite
Link to full recipe
Comidamor Dairy-free Gluten-free Low-fat Mains Salads Sushi Salad Posted on November 15, 2016
Rice. Avocado. Cucumber. Carrots.
Sushi lovers will immediately recognize this salad as deconstructed California roll.
If you’re as crazy for sushi as I am then you’ll love this super easy recipe.
This sushi salad unrolls all of the typical flavours of your favourite sushi plate. Crisp strips of nori soften with rice (or quinoa), crunchy vegetables and tofu cubes, together with creamy avocado and a soy-style vinaigrette just makes the easiest and healthiest Japanese inspired dish.
This deconstructed sushi salad, which takes only 25 minutes to prep, contains more nutritional goodness, than your usual takeout meal keeping all its quintessential flavours.
With nearly 20 grams of protein per serving, this salad will keep you fuller for longer, while avocado and carrots supercharge your plate with calcium, iron, fibre and vitamins B and E.
What’s not to like?
Please try it and let us know how it went…
Foodies100 Index of UK Food Blogs
A yummy and fresh japanese inspired salad that has all the typical flavours of a california roll.
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- 120g uncooked brown rice or quinoa
- 300ml water
- 1 medium carrot, grated or cut into stripes
- ½ medium pepper, sliced
- Small cucumber, cut into stripes
- 180g firm tofu, cubed
- 1 tsp sesame oil
- 3 nori sheets, cut into strips
- ½ half avocado, diced
- 2 tsp sesame seeds
- 4 tsp rice wine vinegar
- 2tsp tamari sauce
- 1 pinch dried chilli flakes
- 2 limes, juiced
To make the dressing: whisk the ingredients together in a small bowl and set aside.
Marinate the tofu for at least 15minutes with 1 tbsp. of the dressing. After that, prepare a small pan with sesame oil and fry the tofu until crispy on all sides.
Meanwhile, cook the rice or the quinoa: bring the rice and water to a boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 20 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered for 5 minutes. Allow to cool.
Place the rice (or quinoa), carrots, pepper, cucumber, tofu and nori sheets into a serving bowl and drizzle with the dressing and toss to combine.
Top the sushi salad with the avocado and some sesame seeds. Enjoy!