Sushi Roll Edamame Salad With Green Onion Miso Vinaigrette Food

SUSHI ROLL EDAMAME SALAD WITH GREEN ONION-MISO VINAIGRETTE

Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette image

Pile it high and eat the whole delicious bowl. From "Appetite for Reduction: by Isa Chandra Moskowitz.

Provided by gailanng

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3/4 cup dry brown rice, cooked and cooled
1 cup shelled frozen edamame, thawed
1 tablespoon rice vinegar
1 teaspoon agave nectar
8 cups romaine lettuce, chopped (or torn)
1 small cucumber, cut into matchsticks
1 medium size carrot, cut into matchsticks
1 cup thinly sliced green onion
4 teaspoons sesame seeds (could use mixed white and black)
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe green onion-miso vinaigrette (recipe below)
1/4 cup red miso
1/2-1 cup roughly chopped green onion (start with 1/2 cup)
3 tablespoons rice vinegar
2 teaspoons minced ginger
1 garlic clove
2 teaspoons agave nectar
2 teaspoons toasted sesame oil
1/2 cup water

Steps:

Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.

Nutrition Facts : Calories 421.4, Fat 18, SaturatedFat 2.6, Sodium 683.3, Carbohydrate 53.9, Fiber 12.3, Sugar 5.7, Protein 17.1

EDAMAME SUSHI BOWLS

Edamame Sushi Bowls image

Make and share this Edamame Sushi Bowls recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups brown rice
3 cups water
1 cup frozen shelled edamame
3 sheets nori
1 medium carrot, shredded
3 green onions, thinly sliced
1/2 cup orange juice
2 tablespoons yellow miso
1 tablespoon fresh ginger, minced
1 tablespoon rice vinegar
1/4 teaspoon red chili pepper flakes
1 ripe avocado, pitted and cubed
1 cup micro greens
2 tablespoons sesame seeds, preferably toasted

Steps:

Place rice and water in medium saucepan. Bring to a boil, reduce heat, and simmer covered until tender, about 25 minutes. Remove from heat and cool to room temperature.
Prepare edamame according to package directions and set aside.
Toast nori sheets one at a time in dry skillet over medium heat until fragrant. Crumble or chop coarsely.
Place cooled rice in large bowl and toss with edamame, nori, carrot and green onion.
Place orange juice, miso, ginger, rice vinegar and red chili flakes in blender and blend until smooth. Toss ginger dressing with rice mixture.
Divide among serving bowls and garnish with avocado, micro greens, and sesame seeds.

Nutrition Facts : Calories 498.9, Fat 16.6, SaturatedFat 2.4, Sodium 347, Carbohydrate 74, Fiber 10.3, Sugar 5.1, Protein 17.2

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