What is better than sushi? Sushi salad!
Serves: 4
1.5 cups (300 g) frozen shelled edamame beans
4 cups (740 g) cooked brown rice
4 Persian cucumbers, sliced into rounds
2 small handfuls baby spinach leaves, julienned
1/3 cup pickled ginger, chopped
1 splash extra-virgin olive oil
1 tablespoon (+ more for decorating) sesame seeds (white, black, or both), toasted
2 packs of roasted seaweed snack 1/2 crumbled into the rice and 1/2 julienned over the top at the end or 4 nori toasted seaweed sheets cut into strips
1 pinch sea salt
1 pinch black pepper
Sesame-Miso Dressing
3 level tbsp miso paste
1 tbsp toasted sesame oil
1 tbsp mirin
1 tsp sugar
1 tsp sesame seeds (white, black, or both), toasted
Bring a small pot of salted water to the boil and add the edamame.
Cook for 1-2 minutes, until they are tender yet still crunchy.
Drain and run under cold water.
To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar, and 1-2 tablespoons of water until well combined—you want the consistency of cream. Stir in the sesame seeds.
In a large bowl, combine the rice, edamame, cucumber, spinach, pickled ginger and crumbled toasted seaweed. Toss together gently, adding the dressing a little at a time, plus a splash of olive oil. Taste, and season to your liking.
To serve, transfer salad to a serving platter and top with some black sesame seeds and nori strips.