Fresh Vegan Sushi Salad
|Cooked Brown Rice||2 Cups|
|Sushi Seasoning||2 Tablespoons|
|Rice Wine Vinegar||6 Tablespoons|
|Wasabi Paste||1 teaspoon|
|Ponzu sauce||2 Tablespoons|
|Pickled Ginger||3 Tablespoons|
|Salad Greens||2 Cups|
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.