Sushi Salad

Brown rice bowls have become a midweek staple in our home. Extremely adaptable, they allow me to use up whatever vegetables are in my fridge and are a great way to enjoy leftover roasted vegetables. I had originally named this dish “Miso Brown Rice Salad with Avocado, Edamame, and Seaweed,” but my kids proclaimed it the “Sushi Salad” when I brought it to the table, so hence it is named. For extra protein, try topping the salad with a fried or hard-boiled egg.

Serves 4

Instructions:

1. Bring a small pot of salted water to a boil and add the edamame. Cook for 1–2 minutes, until they are tender yet still crunchy. Drain and rinse under cold water.
2. To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1–2 tablespoons of water, until well combined—it should be the consistency of cream. Stir in the sesame seeds.
3. In a large bowl, combine the rice, edamame, cucumbers, avocados, and baby spinach, and toss together gently. To serve, transfer salad to a serving plate, drizzle with sesame–miso dressing and a little olive oil, season with sea salt and black pepper, and top with the sesame seeds and nori strips.