Nori and Rice Salad

A healthy, nourishing salad that’s really filling and packed with flavour.

½ cup dry weight sushi rice, cooked according to package directions
1 carrot, shredded
60g broccoli, in small florets
¼ red pepper, chopped (use the other whole red pepper, if following the plan, and cut down the side, leaving the other ¾ intact)
1 scallion, sliced
3 or 4 mushrooms, sliced
2 or 3 tbsp red cabbage, shredded (cooked, if desired)
100g baby spinach
2 sheets of nori, finely chopped
Soy sauce, if available; if not, use either salt or some of the sultanas to flavour
Flaked almonds, toasted, to garnish

1. Steam the broccoli until just fork tender. Cool in an ice bath (or under cold running water). 
2. Fry the mushrooms with the spinach until cooked.
3. Mix all ingredients, and season to taste. Sprinkle with flaked almonds, if desired.

Sushi Salad with Wasabi Dressing

This colourful salad balances the flavours of crisp, refreshing vegetables with the sweetness of pear and the unique flavour and health benefits of sea vegetables. It makes a perfect packed lunch; just carry the nori in a separate container and add it before serving. Serves 4.


For the salad

2 cups dried sushi rice, cooked and cooled
1 red pepper, finely diced
1 yellow pepper, finely diced
2 pears, finely diced
1/2 courgette, finely diced
1/2 cucumber, finely diced
4 sheets nori, shredded

For the dressing

2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tsp white or yellow miso paste
3 pea-sized blobs wasabi paste, or more to taste

1. Mix all salad ingredients. Add the nori just before serving.
2. Mix all dressing ingredients.
3. Serve the salad with the dressing.

Tamari, chili, and nori popcorn

A light snack seasoned with toasted sesame oil, nutritional yeast and sea salt.


1/2 cup popcorn (I use blue)
2T plant-only margarine, melted
1/4t toasted sesame oil
1/2T tamari
1t red Thai chili paste (or similar/to taste)
2T nutritional yeast
1T toasted nori flakes
Sea salt and black pepper to taste


Pop the popcorn either by stove top method or using a popper. For the stove top version, use a frying pan with a lid and around 2T canola or avocado oil depending on the size of the pan. Heat the oil on medium high. Add 2-3 kernels when the pan is warm, cover and wait for them to pop. Add the remaining kernels in a single layer, cover and pop. Shake the pan once they start to pop in earnest, and remove from heat once the they start to slow down.

Pour the popcorn into a bowl when it has settled.Melt the margarine and whisk with the sesame oil, chili and tamari. Mix in the nutritional yeast. Pour over the popcorn (or down the sides of the bowl, if you want more even coverage). Toss thoroughly and garnish with nori flakes, sea salt and black pepper to taste.