Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette

Submitted by gailanng

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

 

• Ready In: 25mins
• Ingredients: 20
• Serves: 4

ingredients

• Sushi Roll Edamame Salad

• 177.44 ml dry brown rice, cooked and cooled
• 236.59 ml shelled frozen edamame, thawed
• 14.79 ml rice vinegar
• 4.92 ml agave nectar
• 1892.72 ml romaine lettuce, chopped (or torn)
• 1 small cucumber, cut into matchsticks
• 1 medium size carrot, cut into matchsticks
• 236.59 ml thinly sliced green onion
• 19.71 ml sesame seeds (could use mixed white and black)
• 2 sheet nori, chiffonaded
• 1 avocado, chopped
• 1 recipe green onion-miso vinaigrette (recipe below)

• Green Onion-Miso Vinaigrette

• 59.14 ml red miso
• 118.29-236.59 ml roughly chopped green onion (start with 1/2 cup)
• 44.37 ml rice vinegar
• 9.85 ml minced ginger
• 1 garlic clove
• 9.85 ml agave nectar
• 9.85 ml toasted sesame oil
• 118.29 ml water

directions

1. Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
2. Mix together the edamame, rice vinegar, and agave.
3. 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.
4. To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.