Posts

Nori and Rice Salad

/in , , /by

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

Ingredients: 
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

Directions
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

/in , , , , /by

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.

Ingredients

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.