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.
Recipe courtesy Avocados from Mexico
| Servings |
| 2servings |
| Servings |
| 2servings |
Ingredients
- Dressing
- 2 tbsp pickling liquid from jarred pickled ginger
- 2 tbsp seasoned rice vinegar
- 1 tbsp toasted sesame seeds
- Salad
- 1 cup cooked short grain brown rice
- 1/2 lb cooked shrimp or sliced salmon, tuna or imitation crab
- 1 avocado peeled and sliced
- 16 slices cucumber
- 1/4 cup wasabi peas
- 1/4 cup nori (roasted seaweed) crumbed or sliced
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- 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.
Recipe Notes
Per Serving: about 470 calories, 30 g protein, 13 g total fat (2 g saturated fat), 57 g carbohydrate, 8 g fibre, 170 mg cholesterol, 500 mg sodium. %RDI: iron 25%, calcium 10%, vitamin A 15%, vitamin C 20%
