Sushi Rice Salad
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5 from 1 vote

Sushi Rice Salad

All the flavor of vegetable rolls without the rolling! Start with portobello or shiitake mushrooms prepared according to the directions in Portabella Rolls.
Prep Time10 mins
Total Time10 mins
Course: Main Course, Salad
Cuisine: Japanese
Keyword: sushi salad
Servings: 4
Calories: 251kcal
Author: Susan Voisin

Ingredients

  • 3 cups cooked short-grain brown rice
  • 1/4 cup seasoned rice vinegar
  • 1 cup boiled edamame shelled
  • 10 baby carrots sliced thick
  • 3/4 cup cucumber cubes
  • 1/4 cup chopped red pepper
  • 1/2 cup chopped portabella or shiitake mushrooms prepared as for Portabella Rolls
  • 1 tablespoon slivered almonds
  • 1 teaspoon black sesame seeds
  • slivers of nori for garnish

OPTIONAL:

  • wasabi mayonnaise vegan mayo mixed with prepared wasabi to taste

Instructions

  • Mix all ingredients except nori together and top with pieces of nori. Serve at room temperature with a dab of wasabi mayonnaise, if desired.

Notes

Use my low-fat and low-calorie Tofu-Cashew Mayonnaise to make the wasabi mayo.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 44g | Protein: 9g | Fat: 4.3g | Sodium: 35mg | Fiber: 7g