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Sushi Salad with Brown Rice, Avocado & Nori
Ingredients
  • subheading: For the salad:
  • 1 cup short grain brown rice (or 3 cups cooked rice), see notes above
  • 1 to 2 cups frozen, shelled edamame
  • 4 Persian or small cucumbers, thinly sliced into rounds
  • 2 avocados, peeled and sliced
  • a few handfuls baby spinach or other tender greens
  • olive oil, optional
  • 1 tablespoon sesame seeds
  • 4 toasted nori seaweed sheets, cut into thin slices
  • sea salt, such as Maldon
  • subheading: For the dressing:
  • 3 tablespoons miso paste (I’ve been using sweet white miso)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • 1 to 2 tablespoons water or more as needed
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