Superfood Sushi Salad Bowl

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.

Ingredients:

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

1 Carrot

Ginger or Shoyu dressing to taste

Directions:

Throw sprouts into a large bowl. Grate carrot, (if you’re using scallions) chop scallions, and throw them into the bowl along with sprouts.

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Cut 4 Nori sheets in half.

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Make one pile, and cut in half again.

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Make one pile, and now cut them going the other way to make lots of small strips.

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Scatter the Nori sheets around. Once you add the dressing they will clump together if they’re all in one place.

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Make sure rice is room temperature, and add it to the mixture.

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Mix it all up.

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Add dressing & mix again.

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Serve!

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Meditteranean Orzo Salad

I wish I could list all of the reasons why I love this salad, but you might all think I’ve gone crazy and stop reading this post. I’ll stick to the highlights. Reason A) you can stick a huge bowl of it in the fridge, and continue to eat it for days – cold or hot. Reason B) Orzo is a huge comfort food although you never hear it portrayed as one. And reason C) It gets its amazing flavor from fresh Rosemary I have planted in my backyard – I love, love, love the freshness (don’t worry it’s still good if you buy it too). Basically, I highly suggest giving it a go – you’ll probably come up with some of your own reasons to fall in love ;).

Ingredients:

1 Cup Orzo

2 Cups Water

¾ Cups Shrimp shelled and deveined (I like to take the tails all the way off for this recipe)

½ Cup Feta

1 Large Tomato seeded and diced

½ Cup Chopped Kalamata Olives

½ Cup Olive Oil

2 Sprigs of Rosemary

2 Cloves Garlic minced

1/4Tspn Garlic Powder

Salt and Pepper to taste

Instructions:

  1. Place orzo and water into a pot, cover and cook until all the water is evaporated – just like cooking rice
  2. In a small saucepan place 1tbs of olive oil, minced garlic cloves, shrimp, and one sprig of Rosemary broken into three pieces. Saute until shrimp is fully cooked.
  3. Place shrimp, tomato, kalamata olives, feta, orzo, olive oil, garlic powder, and last sprig of rosemary (broken up into about 5 pieces) into a large bowl. Mix thoroughly.
  4. Salt & Pepper to taste
  5. Stick in the fridge to chill or eat warm

**When serving, a nice option is to put it over a bed of greens.