Vegan Sushi Salad

SushiSalad

For those nights when you crave that sushi taste, but don’t want to leave your house to go out 🙂  This super-easy salad hits all the right notes on your palette… not just nutritious, but delicious and sweet and savory (singing!). Yes, you might even feel like singing after you eat this (I do)!  Vitamin and mineral-loaded with raw veggies and Pacific nori, this quick and easy salad is a staple in my house… it’s even faster if you use pre-chopped veggies.  Nom! ❤

Prep Time: 20 minutes + rice cooking time
Serves: 2

Ingredients:

1 sheet Pacific sushi nori
½ cup jicama, julienned
1 medium carrot, julienned
1 small zucchini, julienned
½ medium red bell pepper, julienned
½ cup Sushi rice (cooked to package directions)
½ TBS apple cider vinegar
1 packet Stevia*

Garnish:

Sesame seeds
2 green onions, thinly sliced
Coconut Aminos

Directions:

Cook sushi rice according to package directions. When rice has cooled, stir in apple cider vinegar and stevia.

Lightly toast nori sheet by passing over an open flame or burner (unless you bought the pre-toasted variety). Cut into strips or bite sized pieces (I use scissors for this). Lay on a plate and top with rice and veggies. Garnish with coconut aminos, green onions, and sesame seeds. Serve immediately.

* I use apple cider vinegar and stevia in my sushi rice because I’m sensitive to the added sugars and fermented products that flavor traditional recipes. If you’d prefer, you can use rice wine vinegar and mirin instead 🙂

 

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