Page 12 - Allison's Magazine ~ Issue #101

Brown rice bowls have become a midweek staple in our home. Extremely
adaptable, they allow me to use up whatever vegetables are in my fridge
and are a great way to enjoy leftover roasted vegetables. I had originally
named this dish “Miso Brown Rice Salad with Avocado, Edamame, and
Seaweed,” but my kids proclaimed it the “Sushi Salad” when I brought it
to the table, so hence it is named. For extra protein, try topping the salad
with a fried or hard-boiled egg.

SERVES 4

SUSHI SALAD

VEGETARIAN INGREDIENTS: INSTRUCTIONS:

COMFORT FOOD 2 cups frozen shelled edamame beans 1 Bring a small pot of salted water to a boil and add the edamame. Cook for

4 cups cooked brown rice 1–2 minutes, until they are tender yet still crunchy. Drain and rinse under
recipes by hetty mckinnon | photography by shana smith
4 Persian cucumbers, sliced into rounds cold water.
3 avocados, peeled and sliced
2 handfuls of baby spinach leaves 2 To make the dressing, whisk together the miso paste, sesame oil, mirin, sugar,
Extra-virgin olive oil and 1–2 tablespoons of water, until well combined—it should be the consistency
1 tablespoon sesame seeds (white, black, of cream. Stir in the sesame seeds.
or both), toasted
4 nori seaweed sheets, toasted and cut
into thin strips 3 In a large bowl, combine the rice, edamame, cucumbers, avocados, and baby
Sea salt and black pepper spinach, and toss together gently. To serve, transfer salad to a serving plate,
drizzle with sesame–miso dressing and a little olive oil, season with sea salt and
Sesame-miso dressing black pepper, and top with the sesame seeds and nori strips.
3 tablespoons miso paste
1 tablespoon toasted sesame oil
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon sesame seeds (white, black, or
both), toasted

Reprinted from Family: New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon (Prestel; 2019)
Cookbook cover photo credit: Luisa Brimble

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