Deconstructed Sushi Salad Bowl

 (serves 2)

1 cup cooked rice or cauliflower rice
1 cup asparagus, cut and steamed for a few
   minutes
1 cucumber, peeled, seeded and chopped
1/2 cup carrots, peeled
1/2 cup red cabbage, shredded
1/2 cup green onions
1/4 package of seaweed snack package,
   chopped or use cut nori sheets
Lettuce of choice
Sesame/hemp seeds (optional)

Dressing:
1/8 cup peanut oil (or flavorless oil of choice)
1 Tbsp (dark) sesame oil (which does have a
   rich flavor)
1 stalk celery
2 inch piece ginger
1/4 cup rice vinegar (any kind)
2 Tbsp tamari or Bragg’s liquid aminos
2 Tbsp brown sugar
1 Tbsp ketchup
1 clove garlic

Prepare salad ingredients. Using a blender, add all ingredients for the dressing and blend well, set aside. Assemble the salad in sections or by mixing. Spinkle on seaweed snack sheets or mix in. Add dressing. Sprinkle with sesame seeds if using and serve.

Healthy Facts: June 2017 - Deconstructed Sushi Salad Bowl

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