SUSHI SALAD

This one is modified from this recipe. I tweaked the ratio of the ingredients (and omitted the sesame seeds because I didn’t feel like toasting them tonight), and instead of making a separate dressing, I added it all in one big bowl. I had never made sushi rice or worked with sesame oil, but I am impressed with how well this came out – excited for lunches this week! 1 cup dry sushi rice 1 cup shelled edamame (preferably non GMO, organic), defrosted if you buy frozen 1/2 english cucumber, diced 2 medium length carrots, shredded 1 bunch scallions, chopped 2 sheets nori, cut up into thin strips (it’s easier to do this with scissors vs a knife) 1 chunk raw ginger root, grated *prep trick: keep the ginger in the freezer – it makes it easier to peel & grate 3-4 TBSP Bragg’s Amino Acids or soy sauce 1 TBSP dark sesame oil 1 TBSP rice vinegar 1 TBSP honey 1 dash garlic powder 8 cups baby lettuce of your choice 1 avocado

1. Prepare sushi rice, per package directions and let cool 2. Mix prepped vegetables, nori and ginger in a large bowl, add cooled rice 3. Add Braggs, sesame oil, rice vinegar, honey and garlic powder, mix well 4. If you’re eating this right away, put 2 cups of lettuce on a plate, add 1/4 rice mixture, then top with 1/4 sliced avocado. I am having it for lunch this week, so I’ll do that part each morning into a portable container to take to work.