Friday, September 10, 2010

Sushi Salad

I crave this salad and have made several different versions, adding or subtracting veggies, depending on what I have on hand. Be creative. Make your taste buds happy while eating healthy!

2 cups cooked brown rice*
1 tablespoon rice vinegar
1/2 cup cucumber, diced
1 avocado, peeled and diced
1 carrot, shaved with a peeler
2 small scallions, minced
1/2 teaspoon fresh ginger root, minced or grated
1–2 tablespoons sesame seeds
1 cup cubed tofu
1 tablespoon olive oil
Wasabi to taste

Place rice in a bowl and drizzle with rice vinegar. Once it has cooled, add the veggies, ginger, sesame seeds, tofu, and olive oil. Serve with wasabi on the side.

*To make rice exceptional, coat with coconut oil before cooking. This way it doesn't clump and has a smoother texture. 

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