This week’s recipe is part 2 of my coverage on Julie Morris’s recipe book, Superfood Cuisine. This time around as a big sushi lover, I decided to replicate her Sushi Salad Bowl. I’d never thought of putting a salad like this together before, but with the first bite, I quickly fell in love. I think what makes it so delicious is a combination between the Nori sheets and ginger dressing (I’m a huge love of ginger dressing). These two ingredients combined, I just couldn’t get enough. Dare I say, I might even like it more than sushi. I paired the salad with a side of edamame, put my new Hong Kong-purchased chopsticks to use, and had a wonderful dinner. It was simple to throw together, and I can’t wait to share this guilt-free dinner with friends.
3 ½ Cups of cooked brown or wild rice (about 1 ¼ cups uncooked)
3 Cups of Sunflower Sprouts (or any other sprouts you’d like to use – I used an alfalfa blend)
1 Handful onion sprouts (or scallions)
4 Nori Sheets
Ginger or Shoyu dressing to taste
Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.
Cut 4 Nori sheets in half.
Make one pile, and cut in half again.
Make one pile, and now cut them going the other way to make lots of small strips.
Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.
Make sure rice is room temperature, and add it to the mixture.
Mix it all up.
Add dressing & mix again.