12 Jun Sushi Salad Bowl

A twist to the Asian inspired rice bowl is the use of wild rice. Exceptionally nutritious, wild rice comes from a grass that happens to produce it’s own grain, and grows in the shallows of lakes and slow rivers.
It is high in B vitamins, minerals, dietary fibre, protein and complex carbohydrates, 30 times more antioxidants then white rice and has a higher protein profile than quinoa. Wild rice has a nutty and earthy flavour with a distinctly chewy texture. If the wild rice is too intense, you can easily cook a half cup of brown basmati rice separately and replace it with a 1/2 cup cooked wild rice.

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Sushi Salad Bowl

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Course

Main Dish

Cuisine

Gluten free, Vegan, Vegetarian

Season

Autumn, Summer

Servings

MetricUS Imperial

Ingredients

• 4 cups water or stock of choice
• 1/2 tsp salt
• 1 vegetable stock cube
• 2 nori sheets cut sheets into strips and squares
• 2 cups edemame beans
• 2 green onions chopped up
• 1 cup carrots grated
• 3 cups sunflower or pea sprouts
• 1 large avocado cut into chunks
• 1/2 cup cucumber diced
• 2-4 TBSP sesame seeds roasted
• 2 TBSP slivered almonds roasted

Dressing

• 3 TBSP olive oil for sauté and seasoning
• 2 TBSP toasted sesame oil
• 1/4 cup rice vinegar
• 2 tsp honey
• 2 TBSP cilantro
• 1 ginger
• 1 lime - juice and zest

Course Main Dish Cuisine Gluten free, Vegan, Vegetarian Season Autumn, Summer Servings MetricUS Imperial Ingredients 4 cups water or stock of choice 1/2 tsp salt 1 vegetable stock cube 2 nori sheets cut sheets into strips and squares 2 cups edemame beans 2 green onions chopped up 1 cup carrots grated 3 cups sunflower or pea sprouts 1 large avocado cut into chunks 1/2 cup cucumber diced 2-4 TBSP sesame seeds roasted 2 TBSP slivered almonds roasted Dressing 3 TBSP olive oil for sauté and seasoning 2 TBSP toasted sesame oil 1/4 cup rice vinegar 2 tsp honey 2 TBSP cilantro 1 ginger 1 lime - juice and zest

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Instructions

1. Place the wild rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain. Bring the 4 cups of water/stock, salt and rice to a boil in a medium sized pot. Reduce heat to a simmer and put the lid on. Set the timer on for 45 minutes. The grains will probably have burst open. Take a taste test and if it is still too chewy, let it simmer for another 10 minutes or so. Once you are satisfied with the texture, take off the heat and drain the excess water.
2. Cut the nori sheet in strips and/or little squares or thin pieces and set aside.
3. Bring 2 cups of frozen edamame beans to a simmer in a small pot with just enough water to cover. Once they are thawed, drain the water and sprinkle salt on them if you like.
4. Roast the sesame seeds in a small pan on high heat. Watch them careful, tossing the pan a couple times once you hear them pop. This should only take a couple minutes.
5. Prepare all of the vegetables and mix in a large bowl with the rice, and beans. Sprinkle in the nori and toss again, Make sure the nori is evenly distributed or it will clump as it becomes soft. Mix all of the dressing ingredients together and pour over bowl and then dress with the same seeds.