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Sushi salad (v)

Adapt to taste, and alter quantities to suit - this version makes 2 main-meal serves.
Vegan.

Original post (with pictures) here
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Ingredients:
1 cup sushi (short-grain) rice, rinsed in cold water
1.5 – 2 cups water
2 tbsp rice vinegar
4 sheets dried seaweed (available in most supermarkets)
1 bunch bok choi or pak choi, rinsed and chopped
½ - 1 cup broccoli florets
½ cup shelled edamame beans (available in Asian supermarkets)
3 tbsp sweet chilli sauce (or any other Asian sauce of choice)
Pickled ginger and strawberries, to serve

Method:
1. In a medium saucepan, add the sushi rice to the water and bring to the boil. Reduce heat and simmer, covered, for 12 – 14 minutes or according to packet instructions. Allow to stand for 5 – 10 minutes, then transfer to a bowl and mix in the rice vinegar.
2. While the rice is cooling, steam your bok choi / pak choi and broccoli for 5 minutes, or until just cooked but still crisp. In a separate saucepan, cook the edamame beans in boiling water for 5 minutes.
3. When the rice has cooled, line two large bowls with 2 sheets of seaweed each. Add half of the rice to each bowl along with half of the vegetables (bok choi / pak choi, broccoli, edamame beans) and half of the sauce. Top with pickled ginger and strawberries and serve.
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