Fresh Vegan Sushi Salad

Name: Fresh Vegan Sushi Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 Cups Cooked Brown Rice; 2 Large Carrots; 4-5 Mini Cucumbers; 4 Green Onions; 2 Tablespoons Sushi Seasoning; 6 Tablespoons Rice Wine Vinegar; 4 Tablespoons Sugar; 1 teaspoon Wasabi Paste; 2 Tablespoons Ponzu sauce; 3 Tablespoons Pickled Ginger; 2 Cups Salad Greens

Ingredients

Cooked Brown Rice		2 Cups
Carrots		2 Large
Mini Cucumbers		4-5
Green Onions		4
Sushi Seasoning		2 Tablespoons
Rice Wine Vinegar		6 Tablespoons
Sugar		4 Tablespoons
Wasabi Paste		1 teaspoon
Ponzu sauce		2 Tablespoons
Pickled Ginger		3 Tablespoons
Salad Greens		2 Cups

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This salad is a great way to use up leftover rice, you could use white rice as well!

Make the Dressing by whisking all the ingredients together and setting aside so the sugar dissolves, give it a stir occasionally to help it dissolve.
Peel the Carrots and cut into matchstick size pieces, cut the Cucumber into matchstick pieces as well.
Cut the Green Onions on the diagonal.
When the Dressing is ready toss some with the Salad ingredients, sprinkle on the Sushi Seasoning and mix through then garnish with the Pickled Ginger.