Sushi Salad

I love sushi, but I'll admit I'm a little nervous to try my hand at it at home.  I saw this recipe on a blog I read (shutterbean.com) and it just looked too good to pass up.  This salad has all the wonderful flavors of a sushi dinner, without dealing with the scary raw fish.  It also is an incredibly filling salad with both the rice and edamame. And let me tell you, this miso-green onion vinaigrette is killer!!!

Sushi Salad
3/4 cup dry brown rice, cooked and cooled
1 cup shelled frozen edamame, thawed
1 tbsp rice vinegar
1 tsp agave nectar
8 cups romaine lettuce, chopped
1 small cucumber, cut into small pieces
1 medium carrot, shredded
1 cup green onions, sliced
4 teaspoons sesame seeds
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe Green Onion-Miso Vinaigrette (recipe below)
Sriracha
Wasabi

In a small bowl, mix the edamame, rice vinegar and agave together, set aside.

Place the lettuce in a bowl and drizzle a spoonful of dressing on top, toss. Add rice, cucumber, carrots, green onions, sesame seeds, nori, and avocado to the lettuce and drizzle more green onion miso dressing on top. Top with a bit of sriracha and wasabi and dig in!

Green Onion-Miso Vinaigrette
1/4 cup red miso
1 cup roughly chopped green onions
3 tbsp rice vinegar
2 tsp minced ginger
1 clove garlic
2 tsp agave nectar
2 tsp toasted sesame oil
1/2 cup water

Put everything in a blender and blend until smooth (you can easily use a hand blender, which is what I did). Chill until ready to use.

This made enough for 2 large dinner salads with plenty left over for lunch the next day!