Vegan Sushi Seaweed Salad is an easy to make dish for lunch or as a light dinner. Everything that is tasty about vegetarian sushi is combined to make an easy to eat bowlful that is full of important vitamins and minerals. Sweet Japanese vinegar and pickled ginger are used to balance out the salty soy and sea vegetables and the spicy gingery dressing. Seaweeds contain high levels of calcium, iron and magnesium and are a great addition to any diet.
Equipment
- Saucepan
- Bowl
- Vegetable Peeler
- Knife
- Chopping Board
- Sieve
- Large Bowl
- Jar
- Serving Bowl
Ingredients
For the Salad
- 2.5 cups water
- 2 medium carrots
- ½ large cucumber
- 1 spring onion
- 200g cherry tomatoes
- 1 avocado
For the Dressing
- 1½ tsp soy sauce
- 2cm fresh ginger, grated
Method
- Firstly, place the brown rice in a pan with 2.5 cups of water and bring to the boil before turning down the heat and simmering for 25-30 minutes. When water has all evaporated turn off the heat and leave the rice to stand, with a lid on.
- While the rice is cooking, place the seaweed in a bowl covered in cold water and leave to soak (it will double in size).
- Then, using a vegetable peeler, cut the carrots and cucumber into ribbons and set aside.
- Next, cut the tomatoes in halves and the spring onion into small slices. Place them in the same dish as the carrots etc.
- Drain the sushi ginger and roughly chop. Add this to the same dish as the other veg.
- Once the rice has cooked transfer it to a seive and leave to cool.
- Drain the seaweed, rinsing thoroughly until water runs clear - then place with the vegetables.
- Once the rice has cooled transfer it to a large bowl, then add all of the rest of the salad and mix well.
- Mix in most of the sesame seeds, saving some to serve.
- Make the dressing by grating the fresh ginger root and adding to a jar with the rest of the dressing ingredients.
- To serve, cut the avocado and sprinkle with the dressing and remainder of the sesame seeds.
- Eat and enjoy!
Print
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