Sushi Roll Rice Salad
This is a great pre-workout meal that is easy to prepare. A salad version of a deconstructed sushi roll, this dish is quickly assembled with leftover brown rice and highlighted with avocados.
2 tbsp (30 mL) pickling liquid from jarred pickled ginger
2 tbsp (30 mL) seasoned rice vinegar
1 tbsp (15 mL) toasted sesame seeds
1 cup (250 mL) cooked short grain brown rice
1/2 lb (250 g) cooked shrimp or sliced salmon, tuna or imitation crab
1 avocado, peeled and sliced
16 cucumber slices
1/4 cup (50 mL) wasabi peas
1/4 cup (50 mL) crumbed or sliced nori (roasted seaweed)
In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.
In two small bowls, divide rice. Arrange seafood or fish, avocado and cucumber slices decoratively over rice. Drizzle dressing over each. Top with wasabi peas and nori.
Makes 2 servings
Per Serving: about 470 cal, 30 g pro, 13 g total fat (2 g sat fat), 57 g carb, 8 g fibre, 170 mg chol, 500 mg sodium. %RDI: iron 25%, calcium 10%, vit A 15%, vit C 20%