We’ve been craving sushi lately but haven’t had much extra time so I made this sushi’ish salad instead. It turned out really good! The dressing is fabulous and I plan on using it for many things in the future – veggie sandwiches, kale salads and veggie kabob marinade!

I found this recipe in one of my favorite cookbooks “Appetite For Reduction: 125 Fast And Filling Low-Fat Vegan Recipes” By Isa Moskowitz. (Buy Here)

This recipe is super healthy, refreshing and so much faster than chopping up sushi toppings!

Ingredients:

* 1 cup shelled frozen edamame, thawed

* 1 Tbsp rice vinegar

* 1 tsp agave nectar

* 8 cups chopped romaine lettuce

* 2 cups cooked and cooled short-grain brown rice

* 1 small cucumber, cut into matchsticks (I cheated and just sliced them thin)

* 1 medium-size carrot, cut into matchsticks (again, cheated and just sliced them thin)

* 1 cup thinly sliced green onions

* 4 tsp sesame seeds (I used rice seasoning from the asian market – a mix of nori, sesame seeds and dried kelp)

* 1 sheet nori (seaweed paper) – cut into strips or tear into small pieces

* Sliced avocado

* Green Onion – Miso Vinaigrette (recipe)

– 1/4 cup red miso (Sprouts has it)

– 1-2 cups roughly chopped green onions, white and green parts

– 3 Tbsp rice vinegar

– 2 tsp chopped fresh ginger

– 1 clove garlic

– 2 tsp agave nectar

– 2 tsp toasted sesame oil (Trader Joe’s has it and it’s cheap)

– 1/2 to 3/4 cup water

Dressing Directions:

Blend in a blender until smooth, adding 1/2 cup water first and additional 1/4 cup as needed. Chill until ready to use.

Salad Directions:

– Prepare dressing first

– Mix together the edamame, rice vinegar and agave in a small bowl

– Assemble salad – romaine lettuce first, then rice, cucumber, edamame, carrot, green onion and sesame seeds

– Sprinkle with the nori and avocado

– Serve with vinaigrette