Delectable, crunchy and oh so satisfying! When your sushi craving hits, it’s time to whip up this recipe!
This beautifully vibrant dish satisfies all your vegan sushi cravings in one fast & easy bowl. Seriously, it tastes just like perfectly rolled sushi from your local Asian restaurant but easier and cheaper! Crunchy, flavorful, with a hint of ginger and a salty vibe from the dressing. This recipe made 3 nice sized bowls with a bit of extra for leftovers. The color is vibrant, fiber and protein packed and so delectable. This dish preps perfectly several hours ahead of time and would make a great summer bbq menu item. Just dress prior to serving for optimum crunch factor! Let’s get started shall we?
1 cup of dried rice of choice cooked according to package directions. I used black, forbidden rice which served as a great contrast in color to the bright veggies.
1.5 avocados, cubed
3 mini cucumbers, quartered
1 cup of shredded carrots
2 cups of loosely packed shredded red cabbage (napa would also work nicely)
2 cups of frozen edamame, defrosted
1 large bell pepper, chopped (you chose the color)
1/4 cup of chives, diced finely
3 scallions, diced
Optional: roasted peanuts (1/4 cup) and sesame seeds
3 tbl of liquid aminos
1/4 cup olive oil
1 tsp sesame oil
1/4 cup apple cider vinegar
1 tsp Dijon mustard
1 nub of fresh ginger, grated finely (2 tbl yielded)
1 garlic clove, minced
2 tbl of maple syrup or 2 tbl of coconut sugar
Defrost your edamame in a bowl. In a large, other bowl, add the remaining salad ingredients and toss. When the edamame are defrosted, add as well and toss. Don’t add the peanuts until serving to preserve the crunchiness.
Into a jar with a lid, add your dressing ingredients. Secure the lid tightly and shake vigorously to blend. Once blended and ready to serve, top the salad (add peanuts and sesame seeds then) and serve.
I love to use forbidden rice but rice or glass noodle base would also be perfection! Can’t wait for you to try this one! ~ox
— Knead to Cook